Plum-apricot hearts

Name: Plum-apricot hearts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 250 g Flour; 3 Egg yolk (size M); 125 g Butter or margarine; 60 g Sugar; 1/2 package Vanillin sugar; 7-10 Tbsp Salt; 150 g dried plums; 4 TABLESPOONS Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

250 g Flour
3 Egg yolk (size M)
125 g Butter or margarine
60 g Sugar
1/2 package Vanillin sugar
7-10 Tbsp Salt
150 g dried plums
4 TABLESPOONS Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Sieve the flour onto the work surface. Place 1 egg yolk in the flour bowl. Put sugar, vanillin sugar, salt and fat flakes on the edge of the flour. Chop well with a wide long knife.
2
Work quickly with cool hands to a smooth dough. Wrap in foil and chill for about 1 hour. In the meantime, chop the plums very finely and mix with the apricot jam. Roll out the dough on a floured work surface to a thickness of about 1/2 cm.
3
Cut out hearts (4 cm Ø). Spread half of them thinly with the jam. Cut out the middle of the remaining biscuits with a small heart shape (2 cm Ø). Place on the coated biscuits.
4
Press the edges lightly. Whisk the remaining egg yolks with a tablespoon of water. Spread the biscuits with it. Bake in the preheated oven (electric: 175 °C/ gas: level 3) for 15-20 minutes. Results in about 30 cookies.