Vanilla corners
Recipes
300 g Dinkel,
200 g Butter,
150 g whole cane sugar,
2 Vanilleschoten,
flour for rolling,
Grease for the tin;
Glaze: 50 g Butter,
1 Eßl. honey,
2 Eßl. Carobpulver.
Finely ground spelled, soft butter, Whole cane sugar and scraped out vanilla pulp first with the dough hook of the hand mixer, then knead with your hands. Wrap the dough in foil and put it to cool for about an hour. On a little flour or between cling film, for example 2 Roll out mm thick and cut into squares (about 3×3 cm) to cut. Place on greased baking sheets and put in the oven. On 200 Grad / Gas Stufe 3 switch and bake for about ten minutes, the next trays only eight minutes. For the glaze, melt the butter and honey over low heat. Stir in the carob powder. Dip the biscuits halfway into the glaze and allow to dry (per piece approx. 80 Calories).