Mulled wine hearts

Ingredients

Directions

1. 1

   Knead butter in pieces, 75 g sugar, flour, cinnamon, vanilla sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes.

2. 2

   In the meantime, bring wine and orange juice to the boil. Add the mulled wine seasoning and let it steep for 3-5 minutes, depending on taste. Remove the mulled wine seasoning. Boil up the juice mixture. Stir in jelly powder and 175 g sugar and let it boil for another 3-5 minutes. Let cool off.

3. 3

   Roll out the dough on a floured work surface to a thickness of about 2 mm. Cut out approx. 36 hearts (approx. 9 cm Ø), if necessary pierce holes with a wooden skewer to hang them up. Cut out half of the hearts with a small heart cutter (approx. 3 cm Ø). Place the biscuits on two baking trays lined with baking paper and bake them one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down.

4. 4

   Heat the jelly again and spread on the uncooked hearts. Dust the remaining hearts with icing sugar and place on top. Leave to dry. If necessary, pull a ribbon through the hole.