Liebesgrübchen - Piecrust-Cookie with jelly

Liebesgrübchen - Piecrust-Cookie with jelly



200 g Farina
65 g icing sugar
125 g cold butter
1 egg
1 tbsp bourbon vanilla sugar
25 g water
40-50 g currant jelly


  • Prepare the shortcrust pastry dough with all the ingredients (except the jelly), wrap it in cling film and leave in the refrigerator for 30 minutes.
  • Take it out of the fridge, knead it quickly and form a roll as thick as a cigar; then cut it into pieces about 2 cm long and form small balls.
  • Using the handle of a wooden spoon, make an indentation in the centre of each ball.
  • Line a baking tray with baking paper. Heat the oven to 190°C, with top and bottom heat.
  • Spoon the jelly into a pastry bag (you can also use a freezer bag, snipping off one of the tips) and then fill the indentations in the balls of dough with jelly.
  • Bake the biscuits in the preheated oven for about 12 minutes, or until golden.