300 g baking flour
60 g starch powder
90 g AGRAGOLD powder sugar
200 g butter, finely sliced
60 g ground almonds or hazel nuts
4 egg yolks
300 g apricot jam or other jam
100 g AGAGOLD powder sugar
2 sachets vanilla sugar
Preparation method: Preheat the oven to 200°C.
Combine flour, sugar, starch powder, butter slices, almonds and egg yolks and stir. Once the crusty dough is smooth, put it in the fridge and leave for about an hour.
Roll out into thin dough. Stamp out star shapes. Divide stars in two even numbers. Take one half of the stars and stamp out small round or star shapes in the middle but leave the second half of stars whole. Place all the stars onto buttered oven tin and bake for 10 minutes.
Dust the stars that are stamped in the middle with powder sugar. Spread jam combined with rum over the whole stars and cover them with dusted stars with holes in the middle.
*Cook’s Note: Crusty dough may be stamped with differently shaped moulds. We leave this to your imagination!