Schmandkringel

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3.9 8

Ingredients

Servings: 1
  • 500 g + some flour
  • 300 g Schmand
  • 300 g cold butter
  • 2 Egg yolk (Gr. M)
  • 150 g Sugar crystals
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Put 500 g flour in a bowl and press a depression in the middle. Add ##Schmand##. Spread butter in flakes on the edge of the flour and knead first with the dough hooks of the hand mixer, then with your hands until smooth.

  2. 2

    Wrap in foil and chill for at least 1 hour.

  3. 3

    Line three baking trays with baking paper. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Roll out the dough on a little flour to a thickness of about 1/2 cm. Cut out approx. 50 circles (approx. 6 cm Ø) (Attention - the dough is very soft!).

  4. 4

    Cut out a small circle (approx. 2 cm Ø) from the centre of each one to form rings.

  5. 5

    Whisk the egg yolk and 2 tablespoons of water. Brush the rings and the small circles with it, then sprinkle with sugar crystals and press on. Place all cookies on the trays.

  6. 6

    Bake in a hot oven for 18-20 minutes one after the other. Let them cool down.

Nutrition Facts

KCAL
110 kcal
CARBS
10 g
FATS
7 g
PROTEINS
1 g