Janie Gentry
4 5
120 mins
120 mins


Servings: 33
  • 350 g + some flour
  • 1/2 TEASPOON Baking Powder
  • 120 g Sugar
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 250 g cold butter
  • 125 g soft butter
  • 120 g Icing sugar
  • 7-10 Tbsp pulp of 1/2 vanilla pod
  • 1-2 TABLESPOONS Plum brandy
  • 150 g Plum jam
  • 300 g Dark and
  • 7-10 Tbsp white couverture
  • 25 g Coconut oil (e.g. palm oil)
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Piping bag with small
  • 7-10 Tbsp Hole punch nozzle


  1. 1

    For the dough, mix 350 g flour and baking powder. Add sugar, 1⁄2 TL salt, egg and butter in pieces. First knead with the dough hooks of the mixer, then quickly with your hands to a smooth dough.

  2. 2

    Form into a flat brick, wrap in foil, chill for about 1 hour.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Halve the dough. Roll out halves one after the other on a lightly floured work surface to a thickness of 3-4 mm.

  4. 4

    Use a round cookie cutter (4.5 cm Ø) to cut out cookies, knead the dough again and again, cool if necessary, roll out and cut out.

  5. 5

    Put cookies on the trays. Bake in the hot oven for 8-10 minutes one after the other. Take them out and let them cool down on a cake rack.

  6. 6

    For the filling, whisk butter, icing sugar and vanilla pulp with the whisk of the mixer for about 5 minutes until creamy, stirring in plum water (alternatively without alcohol: apple juice or water).

  7. 7

    Pour into a piping bag with perforated spout. On 2⁄3 of the cookies squirt cream rings. Pour some plum jam into each of the rings with a teaspoon. Put 2 buttercream cookies on top of each other. Place the rest of the cookies on top and press them down carefully.

  8. 8

    Allow to set in a cool place for 2-3 hours.

  9. 9

    Chop the chocolate coatings separately. Melt each with half the coconut oil in a hot water bath. Dip half of the biscuits into the dark chocolate coating and lift them out again with a fork. Drain a little, place on baking paper and let dry.

  10. 10

    Dip the remaining biscuits into the white chocolate coating and let them dry.

Nutrition Facts

270 kcal
26 g
17 g
3 g