Ingredients:

• 160g starch [0]
• 320g flour (german flour type 405)
• 2 eggs
• 130g sugar
• 2 drops of rum aroma
• 250g (soft) butter
• 2 teaspoons malted ginger [1]
• A glass of currant jelly [2]
• powdered sugar for dusting the finished cookies

Will produce ~3 trays of cookies.

Get yourself two cookie cutters

• One for the base
• One with a cutout in the middle. A cutter with a separation tool like the following is highly recommended:

Put the following ingredients in a bowl.

• Starch
• Flour
• Eggs
• Sugar
• Rum Aroma
• (Soft) Butter
• Malted Ginger

Mix until there are no small dough residue clumps at the bottom of the bowl. (Start slowly to avoid a mess with the flour/starch). Cool the dough for (at least) 30min in the fridge.

Roll out the dough to a thickness of ~3-4mm. Stamp out stars (~7cm size). Each cookie consists of a

• solid base lower half
• an upper half with a cutout in the middle

NOTE:

• If the dough is too sticky, use more flour or place it in the fridge if the dough is too warm.
• With more flour, the dough will become more brittle. So make sure to rollout the dough as best as possible!

Once the tray is filled, prepare the currant jelly:

• Place currant jelly in a pan
• Heat up it up, mix with a spoon and use a low heat so that the jelly is not burnt
• Fill the cutouts of each cookie with currant jelly

Bake the cookies at 225 Degrees Celsius top/bottom heat for 10min. Once taken out, dust the cookies with powdered sugar and let them cool off for a few minutes.