Description
Delicate, crumbly cakes with a hint of berry jam and crunchy caramel-peanut butter glaze. And delicate taste of caramel gives it a brown reed sugar Mistral.
Ingredients
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Butter
200 g
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Sugar
150 g
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Chicken egg
3 piece
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Flour
500 g
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Soda
1 tsp
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Jam
5 Tbsp
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Butter
200 g
-
Sugar
200 g
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Walnuts
400 g
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Water
4 Tbsp
Cooking
Knead the dough.
To put some rest in the fridge.
While the dough is resting, prepare the glaze.
Walnuts coarsely chop.
Oil + sugar (Mistral) = heat until the sugar has dissolved. Add water and nuts. Well to work properly by an.
Grease the baking sheet with butter, sprinkle with semolina or flour. The dough lay on a baking sheet, spread with marmalade or jam.
From above to lay nut-oil glaze.
Bake in a preheated 180 degree oven for 25 minutes. Warm cut into cakes. In the form of a cut allow to cool.
Enjoy your tea :)
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