Well, it is a quiet, rainy day. Gentle jazz music is playing from the loudspeakers, filling the room with warmth. I’m thinking of the taste of these cookies, the amazing smell spreading through the house, their crackling structure and a cup of fresh coffee…
- 500 g all-purpose flour
- 250 g butter
- 50 g icing sugar
- 2 tablespoons creme fraiche
- zest and juice of one organic lemon
- 2 vanilla beans, scraped seeds
- 1 tablespoon white rum
- apricot jam (or according to your taste)
Sift the flour and icing sugar into a big bowl. Add the butter, half of the vanilla seeds and all other ingredients, except the jam. Mix to form a smooth dough.
Preheat the oven to 160°C, prepare 2 baking trays and cover them with baking paper. Roll out the dough to about 0.5 cm thick and cut out small circles (If you don’t have a circular cutter, you can use a small glass. 🙂 ). Transfer the circles on the baking tray. Bake the cookies for 10-15 minutes. It is important that they stay white and don’t burn on the edges. Let them cool down on the baking tray. Once cold, combine two circles by gluing them together with a little bit of jam in between them. Press gently and the jam will evenly spread.
Mix the rest of the vanilla seeds with some icing sugar and roll the cookies it that mixture. Store in an air-tight container or cookie box.