Ingredients:
130 g (4.5 oz) butter
3 egg yolks
200 g (7 oz) sugar
250 g (0.5 lb) flour
1/2 tsp baking soda
zest of 1 lemon
1 tbs rum
6 tbs milk
70 g (2.5 oz) bittersweet chocolate, melted
3 egg whites

Preparation:

1. Preheat oven to 325 F (165 C).

 

2. Cream together the butter, egg yolks and sugar. Add flour, baking soda, lemon zest, rum and milk.

 

3. Beat the egg whites until firm and gently stir into batter.

 

4. Take 1/2 of the batter and mix melted chocolate in it.

 

5. Spoon the two mixtures alternately into a greased and floured pan. Bake until straw comes out clean.

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Ingredients:
6 to 8 apples
150 g sugar
cinnamon
1 lemon, zest and juice
1 tsp rum
1 homeade pie crust

Preparation:

1. Peel, core and slice the apples and place in pot. Sauté together with sugar and cinnamon. Let cool. Add rum, lemon zest and juice.

 

2. Roll out homeade pie crust. Spoon in apple filling. Roll out second disk of dough. Cover loosely with the top crust, using a little water to seal the crusts together. Using a fork, make several vents in the top crust.

 

3. Bake at 190 (375 F) for 30 to 45 minutes until the crust is golden and the apples are tender.

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Ingredients:
500 g 500 g (1 lb) flour
200 g (7 oz) shortening
100 g (3.5 oz) sugar
3 egg yolks
juice and zest of 1/2 lemon

Preparation:

1. Mix dry ingredients; cut in butter. Add well beaten egg yolks, sugar and rest of ingredients.

 

2. Turn dough onto floured surface and pat or roll out to 1/8″ thickness. Cut with 2-inch cookie cutter; cut small hole in center of half.

 

3. Bake at 165 C (330 F) until pale brown and crisp. Let cool.

 

4. Place 1/2 teaspoon preserves on each plain cookie; top with cut out one, gently pressing cookies together to form a sandwich. Store in tightly covered container.

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