(about 30 pieces)

150g soft butter

Beat until it forms little tips.

80 g confectioners sugar
1pinch of salt
1 tsp vanilla sugar
2 tbsp water

Add to the butter and mix well until it is an even mass.

200 g buckwheat flour
30 g potato starch

Add to the mass and mix until the dough is even.
Let dough rest in a cool place for a while.

Buckwheat flour for cookie cutting

Roll the dough until 1-2 mm thick on a generously floured surface.
Cut round cookies and place on a baking sheet covered with baking paper.
Cut out the centre from half the round cookies with a small cookie cutter.
Bake cookies in preheated oven at 200°C for 5 min. Try to keep the cookies as white as possible, take out immediately if the edges start to turn brown.
Let the cookies cool.

100-150 g Marmalade (red- or black currant, or any other smooth marmalade you like)

Heat the marmalade in a small sauce pan until liquid.
Spread it evenly on all round cookie bottoms.
Place the round cut-out cookie tops on the marmalade.

Confectioners sugar

Sprinkle confectioners sugar over the cookies.

Enjoy!