Chemin de Fer-Cookies

Chemin de Fer-Cookie

Dough in 7 tastes

Rezept für Chemin de Fer-Cookies
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300g butter to be scrambled creamy with
300g sugar
after
245g white of an egg (7) mixing under with the said mass above, Do not scramble
500g flour mixing under with the said mass above
300g unsugared almond semolina mixing under with the said mass above
with
8g JANSEN Tebasan F (2073) to be tasted or
5g JANSEN Butter (0318) to be tasted or
3-5g JANSEN Zitrone Etna (0355) to be tasted or
5-8g JANSEN Vanille extra fine (0340) to be tasted or
25g JANSEN Vanille Naturella (2056) to be tasted or
5-8g JANSEN Orange Naturella (2061) to be tasted or
5-8g JANSEN Citro Naturella (2061) to be tasted

The complete mass is to be sprayed on backing paper (nozzle jet Nr 8) and be baked 180-220°C.

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