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Norwegian Christmas loops


Ingredients: Shortcrust Norwegian Christmas loops

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  3 whole eggs
1 egg yolk
160g icing sugar
250g softened butter
pulp of half a vanilla pod
350g flour
1 egg yolk
1 cup decorating sugar
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Boil the 3 eggs for 10-12 min. shock them and peel of the eggshell. Strain the egg yolks and mix the with the fresh egg yolk and the icing sugar. Stir the butter and the vanilla pulp in the egg mixture bit by bit. Sift the flour in the mixture and knead until you have a smooth dough. Wrap in cellophane and let chill for 3 hours in the fridge.
Preheat the oven to 190C. Divide the dough in walnut size pieces and roll out the dough to sticks. Brush a little egg yolk on the edge of the sticks and form a circle, press on the ends. Then cover the whole circle with egg yolk and sprinkle the decorating sugar on it. Put the circles on a lined baking tray and bake for 10-12 min. Let the cookies cool on a cooling rack.

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Shortcrust Norwegian Christmas loops Ei:5 stk
Puderzucker:160 g
Butter:250 g
Vanilleschote:0.5 stk
Mehl:350 g
Hagelzucker:100 g
2018-19-02 Leckeres Norwegian Christmas loops 4.00 1 Serving size: 1 Keks Fat per serving: n/a