Stacked Currant Stars

For the stacked currant stars, scrape the pulp from the vanilla pod with a knife and quickly knead with butter, sugar, egg and flour to form a firm shortcrust pastry.

Wrap in plastic wrap and let rest in the refrigerator for an hour.

Then roll out the dough on a lightly floured work surface, cut out the same number of stars with 3 cookie cutters of different sizes and bake them in the preheated oven on trays lined with baking paper at 175 °C for about 13 minutes.

In the meantime, melt the chocolate coating over a warm water bath and heat the currant jam in a small saucepan. Brush the medium and small stars all on one side with the warm jam and stick the stars together to form small towers.

Decorate the stacked currant stars with the melted chocolate and colored sugar sprinkles.

Preparation Tip:

The forked currant stars can also be decorated with white, or milk chocolate.

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