- 500g spelt flour
- 250g butter
- 130g unrefined sugar ground finely (or caster sugar)
- 3 yolks
- zest and juice form 1/2 organic lemon
Mix all the ingredients together and wrap it into plastic. Put it into the fridge for at least 12 hours.
Preheat the oven to 160C.
Roll the pastry out and cut into heart or flower shapes with a cookie cutter. Carefully transfer to a baking sheet covered with parchment.
Bake for about 12 minutes.
After baking let the biscuits cool and then spread currant jam over one side and stick another biscuit on the top. Store in an airtight container.