Sweet cookies without eggs.
Ingredients
- 340g of butter
- 100g of white sugar
- 20g of vanilla sugar
- 20g of honey
- 15g of finely chopped lavender leaves
- 3g of finely chopped mint leaves
- ½ grated lemon peel
- 310g of white flour
- 65g of starch
- 2g of salt
Directions
- Creamily mix together butter sugar and honey, so that you get foamy mass.
- Add lavender, mint and grated lemon peel.
- Mix together flour, starch and salt and add it all to butter mass.
- Put dough into a refrigerator for at least one hour.
- Roll out dough into a floured board and extend it to ½ cm thick.
- Use the scale model and cut out cookies.
- Add cookies into a baking tin, clad with paper for batch.
- Bake it for 15-20 minutes at 165ºC
Very fresh
Ingredients:
- 250g sour cream
- 4 spoons of icing sugar
- 250g “bebe” biscuits
- 100g frozen (or fresh) raspberries
- 3 kiwis
- milk (for irrigation “bebe” cookies)
Directions:
Cream: Mix together sour cream and 4 spoons of sugar.
- Soak Bebe biscuits for a short time in milk and stack them in series into the baking tray.
- Coat layer of biscuits with cream and then lay the top with frozen (or fresh) raspberries and sliced kiwis.
- Add last layer of bebe biscuits and spread them with sour cream.
- Place it in the refrigerator for 90 minutes before serving.
especially good when they are hot…
Ingredients:
- 10dag of butter
- 8dag of vanilla sugar
- 2 eggs
- 4 spoons of pineapple (from compote)
- 4 plate of chocolate
- 1’5dcl of plain yogurt
- 15dag whole-wheat flour
- 10dag plain flour
- 2 small spoons of baking powder
- Pinch of salt
Directions:
- In first bowl mix butter until it gets foamy, sugar and eggs. Add yogurt, salt and mix it.
- In another bowl mix whole-wheat flour, plain flour and baking powder.
- Pour the ingredients from first bowl into a second bowl, add the pineapple chunks and chocolate and mix it well.
- Fill the backing tray for 12 muffins and bake for 25 minutes at 180ºC
