John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 250 g sugar
- 1 packet of vanilla sugar
- 2 eggs
- 300 g spelt flour, plain
- 100 g potato starch
- 150 g flour (wholemeal)
- 1 tsp baking powder
- n. B. Chocolate coating (dark)
- e.g. sweets (Smarties, sugar pearls, etc.)
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
for approx. 30 pieces
Make a shortcrust pastry from the first 8 ingredients. Roll it out on a floured baking board and cut out approximately 30 large coins. I always use a flower cutter about 10 cm in diameter. Place them on a baking sheet lined with parchment paper (this will fill about 3 1/2 sheets). Bake in a preheated oven at 175°C (top/bottom heat) for approximately 10 minutes. Let the coins cool, brush with melted chocolate, and decorate with your choice of sweets. These coins are traditionally distributed to children on St. Martin’s Day.
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