John Myers
Ingredients for 1 servings:
- 80 g butter
- 200 g sugar
- 2 packets of vanilla sugar
- 1 m.-sized egg(s)
- 1 pinch of salt
- 1 tbsp sweet cream
- 200 g flour
- 1 tsp baking powder
- 1 tsp instant coffee powder
- 1 tbsp coffee beans
- 75 g desiccated coconut
- 10 g cocoa
- ½ tsp cinnamon
- some apricot jam
- 10 g cocoa powder
- 50 g chocolate, grated
- possibly nuts, of your choice
- some sesame
- 50 g currants
- 3 tbsp cornflakes
- possibly wafers
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Makes about 45 cookies. Preheat oven to 175°C (top/bottom heat). Grease a baking sheet or line it with baking paper. Basic dough: Cream butter, sugar, and vanilla sugar until fluffy. Add egg, salt, and cream. Mix together the baking powder and flour, sift over the flour, and mix. Place mounds of dough on the baking sheet with a spoon. Bake cookies for about 10 minutes. Coffee version: Add instant coffee to the dough and garnish with coffee beans. Coconut version: Mix desiccated coconut into the dough. Chocolate-apricot version: Form the dough into balls with cocoa and cinnamon, press in with your finger, bake, then fill with apricot jam. Chocolate-sesame version: Stir in the cocoa, grated chocolate, and nuts. Form balls, roll in sesame seeds, and bake. Cornflake version: Add the currants and cornflakes to the dough. Place mounds of dough on the baking sheet or (even better) on wafers.
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