Place all the ingredients for the shortcrust pastry in a bowl and mix with the dough hook or mix by hand on a work surface and quickly work into a shortcrust pastry. Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours.
On a floured work surface or between two baking mats, roll out the dough to a thickness of 3 mm and cut into strips (about 4 cm wide and 25 cm long). Place on a prepared baking sheet, (poke with a fork if necessary) and pre-bake in a preheated oven at 165-175 °C for about 6-8 minutes.
For the macaroon mixture, mix all ingredients and stir until smooth. Using a piping bag with a plain or serrated nozzle, pipe 2 strips onto the outside of each pre-baked shortbread strip. Dry briefly in preheated oven at approx. 190 °C (approx. 3 minutes).
Remove and fill the still hot intermediate edges with jam (if necessary, heat up beforehand and “strengthen” with gelatine to taste).
Allow the bahns to cool and cut into 2 cm wide strips.
Preparation Tip:
Railwaymen can also be prepared with other types of jam.
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