Vienna sticks

  • 150 g of margarine
  • 50 g of powdered sugar
  • grated crust of ½ a lemon
  • 1 bag of vanilla sugar
  • a touch of salt
  • 1 egg, 1 egg yolk
  • 230 g of smooth flour
  • apricot marmalade for the filling
  • 100 g of chocolate
  • 50 g of Zvijezda table margarine
  • baking paper
Heat the oven to 180 °C and put the baking paper onto the tin. Give the softened margarine a good stir together with powdered sugar, salt, vanilla sugar and lemon crust until they make a foam-like mixture. Gradually add an egg an egg yolk and eventually the flour as well. Fill the pastry bag with a medium-sized star tip and quickly inject sticks of a size of a finger onto the tin. If the procedure takes some time, the pastry will shrink and you will not be able to inject it nicely.

Bake the sticks around 13 minutes until they are of golden and brown color. Take the still warm sticks of the tin and cool them on a kitchen grill. Steam melt the chocolate and the margarine for the icing. Stir the mixture well and cool it a little. Glue two sticks together with the marmalade and then dip the half of it into warm chocolate icing. Place them on the kitchen net or baking paper and wait until the icing hardens.