Butter-Cookies II
Butter-Cookie II
Dough in 7 tastes
| 750g | butter | ) scrambled creamy with |
| 300g | sugar | ) |
| after | ||
| 1000g | flour | ) mixing under with the said mass above |
| with | ||
| 10g | JANSEN Tebasan F (2073) | ) to be tasted or |
| 6g | JANSEN Butter (0318) | ) to be tasted or |
| 4-6g | JANSEN Zitrone Etna (0355) | ) to be tasted or |
| 6-10g | JANSEN Vanilla extra fine (0340) |
) to be tasted or |
| 30g | JANSEN Vanilla Naturella (2056) |
) to be tasted or |
| 6-10g | JANSEN Orange Naturella (2061) |
) to be tasted or |
| 6-10g | JANSEN Citro Naturella (2061) |
) to be tasted |
This mass is to be processed to dough roles of 3 cm thickness, to be roled in cristal sugar and be put for 1 hour in the freeze.
Cut the roles in to slices of 1-1,5 cm thickness and bake them 200°C until they are slightly brown