Southoldenburger flour bolt

Name: Southoldenburger flour bolt
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 650 g Flour; 250 g Sugar; 250 ml + approx. 4 tablespoons of milk; 2 (8 g) slightly heaped Tsp; 7-10 Tbsp salt of the hartshorn; 100 g soft butter; 7-10 Tbsp Flour; 400 g Icing sugar; 6 TABLESPOONS Lemon juice; 7-10 Tbsp Gold and silver beads; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

650 g Flour
250 g Sugar
250 ml + approx. 4 tablespoons of milk
2 (8 g) slightly heaped Tsp
7-10 Tbsp salt of the hartshorn
100 g soft butter
7-10 Tbsp Flour
400 g Icing sugar
6 TABLESPOONS Lemon juice
7-10 Tbsp Gold and silver beads
baking paper

Directions

1
Line four baking trays with baking paper. Mix flour and sugar in a bowl. Mix 250 ml milk and deer horn salt, add to the flour mixture in flakes with butter. Mix everything first with the dough hooks of the hand mixer, then with your hands on the work surface at least
2
Knead well for 8 minutes (if the dough is too firm, add 1 tablespoon of milk).
3
Roll out the dough on some flour to a thickness of approx. 3 mm and cut out hearts (approx. 12 cm Ø). Put them on the baking trays and spread with about 4 tbsp. milk. Bake one after the other in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes until crispy.
4
Let it cool down.
5
Sift icing sugar and mix with lemon juice and about 2 tablespoons of hot water to a thick icing. Brush the flour bolts with it, leaving about 1 cm of edge free. Sprinkle gold and silver beads on the icing and let the icing dry.