Karin's Jewish Cakes

Name: Karin's Jewish Cakes
Yield: 1
Ingredients: A little wheat flour to udruldning; 0.5 tsp Baking powder; 1 Eggs; 125 g Sugar; 200 g Butter; 250 g Wheat flour

Cook time: 0 min.
Servings: 1

Ingredients for Karin's Jewish Cakes

		A little wheat flour to udruldning
0.5	tsp	Baking powder
1		Eggs
125	g	Sugar
200	g	Butter
250	g	Wheat flour

Instructions for Karin's Jewish Cakes

To prepare the Karin's Jewish Cakes recipe, please follow these instructions:

The dough rests for 45 minutes in a refrigerator.
Flour and deer salmon salt are mixed. The butter is crumbled. The sugar is added together with the egg that is lightly squeezed.
Roll the dough to 1½ mm thick and discard the cakes.
For brushing: 1 egg
For a drink: pear sugar, cinnamon and almonds.
Bake at 200 gr. For approx. 10 min. (Middle groove)

tips:

Karin's Jewish Cakes

Ingredients for Karin's Jewish Cakes

Instructions for Karin's Jewish Cakes

Recipe categories