Cognac drops

Ingredients for Cognac drops

Instructions for Cognac drops

To prepare the Cognac drops recipe, please follow these instructions:

All the ingredients kneaded well together into a uniform dough. The fat must not be softened but have its normal texture. The dough is divided in 4 equal pieces, which rolled out in 20 cm. long sausages, which is pressed flat on one side, so the cake gets drop form. The dough is set to cooling, preferably in a refrigerator, for it has been so fast that it can be cut without it losing its shape.

Each dejstykke cut out in ca. 35 paragraph approximately ½ cm thick. Bake on the middle oven at 220 degrees C Groove in about 8 minutes. The oven must have the right temperature from the start.

When the cakes are cold, decorating the with cognacglasur.

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