Rum cakes

Name: Rum cakes
Yield: 1
Ingredients: 300 g + some flour; 150 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 150 g cold butter; 150 g cherry jam; 6-7 TABLESPOONS Rum; 250 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Cling film; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

300 g + some flour
150 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
150 g cold butter
150 g cherry jam
6-7 TABLESPOONS Rum
250 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Cling film
baking paper

Directions

1
Put 300 g flour, sugar, vanilla sugar, 1 pinch of salt, ##egg## and butter in flakes in a bowl. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough.
2
Wrap in foil and chill for about 1 hour.
3
Line three baking trays with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Roll out the dough to a thin layer of flour about 2 mm thick. Cut out approx. 70 circles (approx. 5 cm Ø), knead and roll out the remaining dough again and again.
4
Place circles on the sheets. Bake in a hot oven for 7-9 minutes. Let it cool down.
5
Stir the jam and 2 tablespoons of rum until smooth. Spread half of the cookies with jam. Place the remaining biscuits on top.
6
Mix icing sugar, 4-5 tablespoons rum and ##lemon juice## to a smooth glaze. Spread the top of the cookies with it. Leave to dry.