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Maple Jelly Spitzbuben

- 250g soft butter

- 150g sifted maple sugar

- zest of one lime

- 1 pinch of salt

- 1 egg white

- 350g flour

- 150g maple jelly

Whisk butter, salt and maple sugar together for 5 minutes to make a creamy mixture. Add lime zest and lightly beaten egg white and mix in flour. Form a ball without over kneading. Wrap in cling film and chill for 1 hour.

Roll out to 3mm and cut into the shape of your choice. For the lids, cut out geometric shapes in the center. Let rest in the fridge for 30 minutes.

Bake at 180 °C for 8 minutes for the lids and 9 minutes for the bottoms. Top the bottom half of the cookies with a small amount of jelly and close with the lids.

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