Candy Cookies

Place the flour, sugar and finely grated lemon zest in a bowl. Add the egg yolk, the egg and the coarsely diced soft butter and quickly knead everything into a smooth dough.

Wrap the dough in cling film and chill in the refrigerator for at least 1 hour.

Preheat the oven to 180 °C (top and bottom heat) and line a baking sheet with parchment paper.

Divide the dough in half and return one half to the refrigerator until needed.

Roll out the second half of the dough on a floured surface to about 0.5 cm thickness.

Cut out cookies with larger cutters and place them on the baking sheet. Use smaller cutters to cut a hole in the center of each cookie.

Par-bake the cookies on the middle oven rack for 5–7 minutes.

Remove the baking sheet briefly, place a two-coloured Campino candy into each hole and bake for another about 5 minutes until the candies have melted.

Take the cookies out of the oven and let them set briefly on the sheet, then carefully transfer them to a wire rack to cool completely.

Repeat the same process with the chilled half of dough: roll out, cut, par-bake, add candies, finish baking and cool.