Butter – cinnamon – snails

Ingredients for 75 servings:

• 500 g flour
• 325 g butter
• 125 g yogurt, regular
• 1 pinch of salt
• 4 tbsp sugar
• 1 tbsp cinnamon
• 50 g sugar (granulated sugar)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Christmassy with little sugar

Sift the flour onto a work surface and make a well in the center. Cut the cold butter into small cubes and place it on the edge of the flour. Add the yogurt and a pinch of salt to the well and mix with a little flour. Chop the dough with a large knife until only small flakes remain. Quickly knead with your hands until smooth and chill. Roll out half of the dough on a lightly floured surface into a rectangle measuring 40 x 30 cm, about 3 mm thick. Mix the sugar and cinnamon and sprinkle half of it over the dough. Roll out the dough, starting from the wide side, and chill for at least an hour. Repeat the same process with the second roll of dough. Cut the rolls into 1/2 cm thick slices and place them on baking sheets lined with baking paper. Sprinkle with sugar and bake in a preheated oven at 200 °C (170 °C fan, gas mark 3) for about 15 minutes. Note: The sugar powder was too coarse for us, so I always sprinkle the cookies with vanilla or cinnamon sugar. Each piece contains about 60 calories and 4g of fat.