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Butterfly Cookies

Ingridients:

wheat flour -150 g + 3-5 tbsp;

baking powder -1/2 tsp,

starch – 50 g

sugar -125 g

soft butter -125 g,

a little bit salt

a little bit soda

1 egg

lemon liquor – 2-3 tsp,

cocoa -1 tablespoon,

vanilla

Grind butter with sugar, liquor and egg. Mix the sifted flour, starch mixture, salt, soda and baking powder. Divide the dough into two equal parts, mix one with cocoa, and another vanilla pour in each part for 2-3 tbsp. flour knead the soft dough.

Roll both doughs thinly between the film, we put one on top of the other, press tightly (with a rolling pin), divide the layer (30 × 23 cm.) in half and twist it into tight rolls, we put rolls tightly to each other so that the edges of the bent dough form a “tendril.” We remove the dough in the cold, wrapping it in a film.

After half an hour we take out and cut across into pieces about 8 mm wide., we put them on parchment, giving the shape of a butterfly- pressing lightly in the center and straightening the antennae. Oven in a preheated oven to 175 degrees for about 12 minutes.

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