Zutaten für Appenzell Honey Cakes Swiss Cookies
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Zubereitung von Appenzell Honey Cakes Swiss Cookies
- In a large bowl, cream together 1 cup granulated sugar, ½ cup honey, 1 large egg, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and 1 tablespoon Kirsch (cherry brandy – optional) until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 ½ teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms.
- Lightly flour a clean surface and knead the dough for 1-2 minutes until smooth.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat oven to 325°F (160°C). Lightly flour your work surface.
- Roll out the chilled dough to ½-inch thickness.
- Use a 3-inch cookie cutter (or a knife) to cut out rounds.
- Arrange the cookies on ungreased baking sheets.
- Brush the tops of the cookies with a little milk.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
0g
Carbs
3g
