preparation

First, a shortcrust pastry is made from the butter, flour, sugar, egg and myAROMA vanilla. For this it is helpful if the aroma is first mixed with the egg and these components are added together to the remaining ingredients. In this way, the aroma can be distributed well and there are no "aroma lumps". Chill the finished shortcrust pastry in the refrigerator for half an hour. Then roll out the dough and cut out Easter motifs. Using a smaller cutter, poke a hole in the center of half of the cookies. Preheat the oven to 180 °C top/bottom heat.

Place the cookies on a baking tray lined with baking paper and bake for about 13 minutes. Let the cookies cool down after baking. Dust the perforated squares with icing sugar. Spread the other half with jam or nut nougat cream and put one of the dusted biscuits together.