| Christmashearts |
| Ingredients |
Notes |
- 3 egg yolk
- 120g sugar
- 1 pack Vanilla sugar
- 1Tea spoon backing powder
- 225g rasped nuts or almonds
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Mix all ingredients and knead to a dough. But beat the egg yolk and sugar creamy before adding the rest. Roll the dough out - thin - and cut with shapes the cookies out.
Place onto tray and bake at 150 - 175 degrees for around 15 minutes! |
Topping
- 1 egg white
- 225g icing sugar
- 3EL lemon juice
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After the cookies cooled down you can top them as you like. Simply mix all ingredients and spread mix onto the cookies. |
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| Cocosmakrons |
| Ingredients |
Notes |
- 3 egg whites
- 250g sugar
- 180g ground coconut
- a bit of lemon peal
|
Beat the egg whites stiff and add sugar as well as ground coconut and lemon peal. On a tray place tea spoon big portions of the mix.
Bake at 160 degrees for 20-30 minutes. |
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| Vanillekipferl |
| Ingredients |
Notes |
- 250g flour
- 1 tea spoon backing powder
- 150g butter
- 2 egg yolk
- 80g sugar
- 100g ground almonds or nuts
|
- beat butter, egg yolk and sugar creamy
- mix with flour backing powder as well as almonds/nuts
- form a thin roll and place onto a plate, cover and give into the fridge for about 20 min.
- afterwards cut into thin slices and form little horns
- bake for 10 min at 200 degrees Celsius
- immediatly after baking roll the little horn in the preprepared sugar mix
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Sugar mix
- 3 packets Vanilla suger
- 150g icing sugar
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Mix both sugars well before rolling the horns in it! |
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| Anzac Cookies |
| Ingredients |
Notes |
- 250ml rolled oats
- 190ml rasped coconuts
- 250ml selfraising flour
- 1 tea spoon backing powder
- 2 table spoon boiling water
- 250ml sugar
- 125ml butter
- 1 table spoon golden sirup
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- mix rolled oats, flour, sugar, and rasped coconut
- melt Sirup and butter
- Mix backing powder with boiling water
- add melted Sirup und butter and add to dry ingredients mix
- place table spoon sized portions onto a tray
Bake at 180 degrees (Celsius) for about 20 minutes! |
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