The flour weighed. Add the yeast *** - I'm fresh yeast rubbed with flour (never "activate"! Fresh yeast is already active!) Pour in the milk. All you have to knead, adding the lemon juice.

The oil should be divided into 8 parts and involved parts, introducing each part once the previous one has already absorbed the test... you'll Get very smooth and satin dough. It should be placed in closed form and - on cold! - certainly! At least 2 hours or even overnight! I put a bowl on the balcony - and nonecha in Europe winter! hour 4... It was very solid, at room temperature, recovered, but the process of fermentation was not!

The dough I butchered this: parts rolled out thin - about 1.5 mm. roll out Dough on surface generously sprinkled with sugar.

Cut out cookies and on protoni with paper... But! since hands from the heat of the dough becomes very soft and quickly... the original molded cookies so: divide into balls and roll each ball into an oval. *** So without "waste"... and I collected and trim, roll, cut diamonds.

Oven necessary to heat the pre - views here in the Internet went from 140° to 165°... I stopped at 150°. Cookies bake for 20-25 minutes, They will swell during baking, it will become caramel-colored, crunchy...

Well, very tasty!

Take caution - fragile!

Can't stop - so crisp-sweet-Kara Mielno... And I noticed than the "rosy" cookie, the tastier and "caramelisee"...

Biscuits with a crunchy sugar crust - a complete delight. Cooking them is easy, though the recipe is a little bit strange...

This cookie is a bit unusual story and a bit of an unusual recipe. The RECIPE is unusual because this cookie is made with yeast! Very often (rather too often!) offered oven is a biscuit of puff pastry, sprinkled it with sugar. Well, it's as if instead of her you slipped the cook... And you woke up opohmelku - and Bang!

The STORY (stories quite a bit!) it is... so, cookies, which translated means "Girl Arnhem" gained its fame thanks to writer Roald Dahl, who in Arnhem (Arnheim) signing autographs. He, of course, offered coffee and biscuits. When he ate these cookies, then couldn't stop until I ate everything he was given... When he ate all the cookies, it said that it was the best biscuits in the world - thus began the triumphant March of this cookie in the world: from the local bakery through a cookbook this writer "Roald Dahl's Cookbook" - to worldwide fame. Today, the official manufacturer of the cookies is only one bakery: bakery Jurjus in Arnheim. History has preserved the name of the inventor of this recipe is Baker Hagdorn, who in 1829 invented these cookies for some of the festivities. This recipe has long been a mystery, until Roald Dahl persuaded a local Baker, "secret" to tell him this prescription, which he then successfully published in their cookbook. Since then, the world and the Netherlands have one more myth!