John Myers
Ingredients for 1 servings:
- 500 g flour
- 200 g sugar
- 5 eggs
- 250 g butter
- 1 pinch of ammonium bicarbonate
- some sugar for sprinkling
- 100 g butter, melted
- possibly chocolate coating
- Grease for the tray
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Original from the Harz
Beat the sugar, eggs, and butter until fluffy. Then gradually add the flour and baking powder and mix everything into a tough dough. Grease a baking sheet and, using a damp spatula, spread some of the dough thinly onto the sheet until you can almost see the sheet through. Use a pastry wheel to roll small pieces into the unbaked dough; otherwise, you won’t be able to break them up afterwards. Bake at 180°C until the edges of the egg tart begin to brown. Remove from the oven and immediately brush generously with melted butter and sprinkle with sugar. Alternatively, cover with melted chocolate coating. While still warm, break the dough from the sheet into pre-rolled pieces and let it cool on a rack. The dough will still be quite pliable when warm. The whole mixture makes about 4.5 baking sheets.
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