First of all, boil the eggs to make them hard-boiled (here you will find the timing), then shell them.
Put the flour and sugar in a bowl, then add the butter, vanilla and lemon peel in the center.
Sift the egg yolks with a narrow mesh strainer to combine them with the other ingredients, then start kneading.
Work quickly until you get a homogeneous dough, then cover it with cling film and let it rest in the fridge for 1 hour.
Take the dough, divide it into balls of about 3 cm in diameter and arrange them on the baking sheet lined with parchment paper, then gently mash them in the center to form the characteristic dimple (you can use the tip of your thumb or any tool that has a diameter of not more than 2 cm).
If you think the biscuits have softened too much, let them rest for 10-15 minutes in the fridge before continuing.
Fill the dimple with jam, then cook for about 10-12 minutes at 180 ° C, in a preheated convection oven.
Ovis Mollis biscuits are ready, let them at least cool down, or you will burn yourself with the jam.
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