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  1. Measure out the flour and salt, mix and set aside.

  2. Mix the butter and sugar with the electric hand mixer for about two minutes to a light, fluffy mass. Then add the egg and vanilla baking. Mix in the flour mixture in three stages on low speed until the dough comes together.

  3. Divide the dough in half, shape each half into a disc and wrap in cling film and refrigerate until set, about 1 hour.

  4. Preheat the oven to 180 °C (gas stove: level 2-3 / fan: 160 °C) . Line 3 baking sheets with parchment paper. Form hazelnut-sized balls (10 g each) from the dough. Assemble 3 balls into triangles so that they touch in the middle. Place triangles of balls 4 cm apart - the dough will spread. Use the end of a wooden spoon to make a deep indentation in each ball. Fill the velvet jam into a disposable piping bag or a small freezer bag. Cut off the outermost tips and fill the hollows of the biscuits with a really tiny amount of jam. (Alternatively, boil the jam to boil the water out, then the overflow won't happen.)

  5. The cookies ca. Bake 14 mins, until golden brown around the edges. Cool on the baking sheets for five minutes, then cool completely on a wire rack.


  • For approx. 32 pieces

  • Preparation 50 minutes (plus baking and cooling time)

  • Baking time 14 minutes


  • 350g flour

  • 1 tsp salt

  • 250g soft butter

  • 200 grams of sugar

  • 1 egg (class L)

  • 1 packet of vanilla baking

  • about 2 tablespoons Schwartau Extra Velvet raspberry jam

  • about 2 tablespoons Schwartau Extra Velvet apricot jam

  • about 2 tbsp Schwartau Extra Velvet blackberry jam

Additionally required:
  • Disposable piping bags or freezer bags

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