Flour bolt

Name: Flour bolt
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 700 g Flour; 250 g Sugar; 250 ml + some milk (room temperature); 7,5–8 g salt of the hartshorn; 100 g soft butter; 300 g Icing sugar; 5 TABLESPOONS Lemon juice; 7-10 Tbsp Gold and silver beads; 7-10 Tbsp Flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

700 g Flour
250 g Sugar
250 ml + some milk (room temperature)
7,5–8 g salt of the hartshorn
100 g soft butter
300 g Icing sugar
5 TABLESPOONS Lemon juice
7-10 Tbsp Gold and silver beads
7-10 Tbsp Flour

Directions

1
Mix flour and sugar in a mixing bowl. Mix 250 ml milk and deer horn salt and add it to the flour mixture with butter in flakes. Knead everything first with the dough hook of the hand mixer and then briefly with your hands to a smooth dough
2
Roll out the dough on some flour to a thickness of approx. 3 mm and cut out 25 hearts (approx. 10 cm Ø), kneading the remaining dough again and again. Place on 2 baking trays lined with baking paper and brush with some milk. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let them cool down
3
Mix icing sugar, lemon juice and 1 tbsp. hot water to a thick icing. Brush the flour bolts with the mixture, leaving about 1 cm of edge free. Sprinkle gold and silver beads on the icing and let it dry