Ingredients
Method
Preparation
- Sift the flour and powdered sugar into a large bowl.
- Mix in the vanilla sugar and salt.
- Make a well in the center of the mixture.
- Cut the cold butter into small cubes and place them in the well along with the egg.
- Use your fingertips to work the butter and egg into the flour mixture until a smooth dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
Baking
- Preheat the oven to 175°C (350°F) with top and bottom heat.
- Take 2/3 of the dough and roll it out on a floured surface into a rectangle about 3 mm thick.
- Prick the rolled-out dough with a fork and trim the edges if desired.
- Pre-bake the dough in the oven for about 6 minutes until it turns golden yellow.
- While it’s baking, heat the red currant jelly in a small pot.
- Spread the warm jelly evenly over the pre-baked dough.
- Roll out the remaining dough on a floured surface and cut it into 1.5 cm wide strips.
- Arrange the strips diagonally over the jelly, leaving about 1.5 cm space between each strip.
- Bake the cookie sheet for another 10 minutes.
- Remove from the oven and let cool for a short time before cutting into strips both horizontally and vertically.
- Allow the strips to cool completely and sprinkle with powdered sugar before serving.
Notes
Store the cookies in an airtight container at room temperature. They will keep fresh for several days. For longer storage, you can freeze them for up to three months. Ensure they are well-wrapped to prevent freezer burn.