Witch Eyes

For the witch’s eyes, make a shortcrust pastry with sugar, butter, flour and egg. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.

In the meantime, mix the cherry jelly well with the chili powder. Roll small ovals from the short pastry and place on a prepared baking sheet. Press a small depression in the center and with the help of 2 teaspoons put a blob of chili cherry jelly in each depression.

Bake the witch’s eyes in a preheated oven at 180 °C for about 12 minutes, remove and let cool on a cooling rack.

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