Brabant

For the Brabanter, knead a shortcrust pastry from the ingredients, form into a ball and chill for about 1 hour. Roll out the dough, cut out slices and place on a baking tray lined with baking paper.

Bake at 180 °C for approx. 10 minutes. When cooled, assemble with currant jelly, dip the top in chocolate glaze and top with quartered or halved cherries, depending on the size of the cookies, before the glaze sets.

Allow the brabanters to dry thoroughly.

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