Hilda Sandwiches

For the Hilda rolls, mix all the ingredients except for the jelly, and knead well into a dough (preferably by hand).

Roll out the dough to about 3 mm and cut out flowers with cookie cutters (O about 6cm). For half of the flowers, cut out the center again with a round cutter about 1.5cm wide.

Place the flowers on a greased baking tray and bake at 160 °C for about 15 min. Be careful not to burn them (it is best to take them out of the oven when they start to turn golden brown).

Carefully remove the flowers from the baking sheet (they break very easily when hot), let them cool a bit, spread the non-pierced parts thinly with the currant jelly and “stick” them together with a pierced part.

Sprinkle with powdered sugar.

Preparation Tip:

If kept dry and cool, Hilda rolls will last up to 1 month.

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