Crème fraîche rings

Name: Crème fraîche rings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Ingredients: 250 g Flour; 80 g Fresh cream; 250 g cold butter; 7-10 Tbsp Flour; 150 g Icing sugar; 8 TABLESPOONS Spanish liqueur or orange liqueur (Liqueur 43); 7-10 Tbsp granulated sugar and golden sugar beads; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 45

250 g Flour
80 g Fresh cream
250 g cold butter
7-10 Tbsp Flour
150 g Icing sugar
8 TABLESPOONS Spanish liqueur or orange liqueur (Liqueur 43)
7-10 Tbsp granulated sugar and golden sugar beads
baking paper

Directions

1
Line three baking trays with baking paper. Put flour, crème fraîche and butter in pieces in a mixing bowl. Knead first with the dough hooks of the mixer and then briefly with your hands to a smooth dough.
2
Roll out the dough on some flour to a thickness of approx. 1⁄2 cm. Cut out approx. 45 circles with a ring cutter (approx. 5.5 cm Ø) and place them on the trays. Bake one after the other in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
3
manufacturer) Bake for 15-20 minutes. Let it cool down.
4
For the icing sift icing sugar and mix with liqueur. Spread the liqueur on the curls. Sprinkle with sugar crystals and sugar pearls. Let it dry.