Linzer-Kringel

Name: Linzer-Kringel
Cook time: 50 min
Total time: 50 min
Yield: 25
Ingredients: 250 g soft butter or margarine; 125 g Icing sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 1 egg (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 1/2 TEASPOON ground ginger; 325 g Flour; 1 1/2 TABLESPOONS Cocoa powder; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 25

250 g soft butter or margarine
125 g Icing sugar
7-10 Tbsp Salt
1 package Vanillin sugar
1 egg (size M)
7-10 Tbsp grated rind of 1 untreated lemon
1/2 TEASPOON ground ginger
325 g Flour
1 1/2 TABLESPOONS Cocoa powder
baking paper

Directions

1
Stir the fat with the whisk of the hand mixer until it becomes light. Add 100 g icing sugar, salt and vanillin sugar and stir until frothy. Stir in egg, lemon peel and ginger.
2
Mix flour and cocoa and gradually stir into the fat mass. Pour the dough into a piping bag with star-shaped spout and squirt curls (approx. 7 cm Ø) onto a baking tray lined with baking paper.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes in succession. Cool down on a cake rack. Dust with remaining icing sugar. Makes approx. 25 pieces.