Red Currant Rounds
| Ingredients | ||
| 600 g | all-purpose flour | 4 cups |
| 220 g | sugar | 1 cup |
| 2 pkg | Dr. Oetker Vanilla Sugar | 2 pkg |
| 4 | egg yolks | 4 |
| 400 g | butter, cold | 2 cups |
| Filling | ||
| 150 mL | strained red currant jam | 2/3 cup |
| Decoration | ||
| icing sugar | ||
Method
Dough:
1. Preheat oven to 180°C (350°F). Grease a baking sheet.
2. Sift flour onto pastry board. Make a well in centre.
3. Put sugar, vanilla sugar, and egg yolks in well. Mix small amount of flour into centre ingredients to make a thick paste.
4. Cut cold butter into small pieces over flour mixture. Working quickly from the centre, work all ingredients together to make a smooth dough.
5. Chill for easy rolling (1/2 hour).
6. Roll out dough on lightly floured surface to 3 mm (1/8") thickness.
7. Cut into 5 cm (2") rounds. Cut 3 small holes with floured thimble in half the cookie rounds.
8. Place on prepared baking sheet.
9. Bake on middle oven rack at 180°C (350°F) for 10-12 minutes or until light golden brown. Cool.
10. Spread jam on solid rounds. Cover with cut-out rounds.
11. Dust with icing sugar while cookies are still warm.
