Egg-free water cookies

Ingredients for 1 servings:

• 700 g flour
• 500 g butter
• 2 tbsp sugar
• 1 cube of yeast
• 1 pinch(s) salt
• 4 tbsp milk
• 2 liters of water
• 350 g powdered sugar
• 2 handfuls of sugar sprinkles

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 9 minutes; Total time approx. 5 hours 9 minutes

our favorite cookies

Spread all the flour on the work surface. Cut the butter into pieces and spread them over the flour. Cover the butter on top with a little flour. Roll out with a rolling pin until all the butter pieces are flat. Be very careful that the dough does not stick to the bottom of the work surface or to the rolling pin. After rolling, form a heap with the available material with a well in the middle. Add yeast, sugar, cold milk, and salt to this well. Then knead everything into a dough and form it into a large ball. Place the dough ball in a large bowl with 1-2 liters of very cold water (as cold as your tap will allow) for about 4 hours to prevent the dough from rising. It should be completely submerged. Cover the bowl with a kitchen towel. When removing the dough ball, pat it dry with a paper towel. Flour the work surface and roll out the dough to about 0.5 cm thick. Cut out the cookies as desired and place them on a baking sheet lined with baking paper. Bake in an oven preheated to 175°C (350°F) on the middle rack for about 9 minutes. Once cooled, mix a glaze from powdered sugar and a little water. Decorate the cookies with glaze and sprinkles. Tip: Because the yeast dough creates a very specific consistency, it’s best not to spread the glaze on the cookies, but rather to dab or drip it on. Otherwise, the top layer of the cookies will easily peel off.