crème fraîche cloud

Name: crème fraîche cloud
Cook time: 1 h
Total time: 1 h
Yield: 42
Ingredients: 250 g soft butter; 200 g Fresh cream; 250 g Flour; 1 Mesp. baking powder; 100 g Sugar; 1 pinch Salt,; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 42

250 g soft butter
200 g Fresh cream
250 g Flour
1 Mesp. baking powder
100 g Sugar
1 pinch Salt,
2 TABLESPOONS Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter, crème fraîche, flour, baking powder, sugar and salt with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 1 hour.
2
Line 2 baking trays with baking paper. Cut off some of the dough with a tablespoon and place 20 - 22 small heaps on each baking tray. Place the baking trays one after the other in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the cookies for 20-25 minutes.
3
Dust the cookies thickly with icing sugar and let them cool on a cake rack. Tastes best fresh. Otherwise keep well sealed in tins and sprinkle with icing sugar again shortly before serving