Cinnamon Blossoms

On the work surface, mix the flour, sugar, salt, baking powder and cinnamon, add the egg and cold butter in pieces and quickly knead everything into a smooth dough.

Wrap the dough in cling film and let it rest in the refrigerator for about 2 hours.

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

Roll the dough thinly on a lightly floured surface and cut out about 30 blossoms (approx. 5 cm).

For half of the blossoms, also cut out the center with a small star-shaped cutter.

Place all the cookies on the sheet and bake for about 12 minutes until golden.

Remove the cookies from the sheet and let them cool completely on a wire rack.

Dust the blossoms with the cut-out centers with powdered sugar.

Warm the currant jam slightly, spread a thin layer onto the whole blossoms, place the dusted blossoms on top and press lightly.