Mix all ingredients together and knead well until a firm dough is formed. Wrap the dough and let it rest in the fridge for at least 1 hour.

Preheat the oven to 170 ° C hot air.

Remove the dough, cut into 1 cm pieces. Shape into round balls and place on baking paper. Poke a hole with a wooden spoon.

Mix the jam with STROH rum. Fill the hole in the dough with jam.

Bake the biscuits for about 10 minutes until they are golden brown. Remove from the hot tray, let cool.

Put the finished pastry in a biscuit tin and store with an apple until it becomes tender.