Quick sprinkling coins

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 20
  • 250 g Butter
  • 350 g + 1-2 tablespoons + 300 g flour
  • 175 g + 75 g sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 175 g Low-fat curd
  • 6 TABLESPOONS Milk
  • 6 TABLESPOONS Oil
  • 1 Egg (Gr. M)
  • 7-10 Tbsp 1 P. Baking powder
  • 7-10 Tbsp Flour
  • 1 glass (340 ml) red currant jam
  • 100 g Icing sugar
  • 1 TABLESPOON Lemon juice
  • baking paper

Directions

  1. 1

    Melt butter at low heat. Mix 350 g flour, 175 g sugar, 1 vanillin sugar and 1 pinch of salt. Add the liquid butter and knead into crumbles with a hand mixer. Sprinkle 1-2 tablespoons of flour on top and shake

  2. 2

    Line 2 baking trays with baking paper. Mix quark, milk, oil, 1 egg, 75 g sugar, 1 vanillin sugar and 1 pinch of salt with the whisk of the hand mixer. Mix 300 g flour and baking powder and knead it in with the dough hooks of the hand mixer. Divide the dough into 4 pieces, roll each out to a circle (approx. 18 cm Ø each) on some flour

  3. 3

    Place 2 circles on 1 baking tray and spread with jam. Sprinkle the crumbles on top, rubbing or tearing them between your fingers. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) one after the other for about 20 minutes. Let them cool down

  4. 4

    Mix icing sugar, lemon juice and 1 tbsp. hot water. Dribble onto the thalers and leave to dry. To serve, cut into 4 to 6 pieces

Nutrition Facts

KCAL
300 kcal
CARBS
44 g
FATS
11 g
PROTEINS
4 g