John Myers
Ingredients for 1 servings:
- 225 g flour
- 1 pinch of salt
- 100 g butter, in small pieces
- 225 g sugar, fine
- 1 egg(s), beaten
- 2 tbsp caraway seeds, whole or poppy seeds
- Sugar, brown sugar for sprinkling, if desired.
- possibly grease for the tray
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
makes about 35 pieces
Grease several baking sheets or line them with baking paper. Preheat the oven to 160°C (top and bottom heat). Sift the flour and salt into a bowl and rub in the butter with your fingers. Now stir in the sugar. Set aside 1 tablespoon of the beaten egg. Add the rest to the flour mixture along with the caraway seeds and knead everything into a smooth dough. If you don’t like caraway seeds, you can use poppy seeds instead. Now roll out the dough thinly on a floured surface and cut out 36 round cookies, approximately 6 cm in diameter. Place the cookies on the baking sheets and brush with the reserved egg. Sprinkle with a little brown sugar, if desired. Bake for about 15 minutes until golden brown and crispy. Let the cookies cool on a wire rack and store in an airtight container.
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