John Myers
Ingredients for 4 servings:
- 500 g flour
- 1 packet of baking powder
- 1 pack of pudding powder, chocolate, for cooking
- 300 g sugar
- 1 tsp, heaped cinnamon powder
- 1 tsp clove powder
- 125 g hazelnuts, ground
- 125 g butter, cold, sliced
- 200 g liquid honey or sugar beet syrup
- 2 eggs
- 5 tbsp milk
- 250 g powdered sugar
- 1 lemon(s)
- Sugar sprinkles, sliced almonds or similar as decoration
- Flour , for the work surface
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 12 minutes; Total time approx. 1 day 1 hour 12 minutes
Family recipe from my East Prussian grandmother
In a large bowl, combine flour, baking powder, chocolate pudding powder, sugar, cinnamon, cloves, and hazelnuts. Make a well in the center. Add honey, eggs, and milk to the well, then top with the butter slices. Knead thoroughly and chill overnight. Roll out the dough to a thickness of 1/2 cm, dusting your work surface and rolling pin with flour to prevent sticking. Cut out cookies and place them on a baking sheet lined with parchment paper. Bake in an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit) on the middle rack for 10-12 minutes. The time depends on the thickness of the cookies and the oven. The cookies should no longer be too soft, but of course not yet black. In a bowl, mix the powdered sugar with enough lemon juice to form a smooth glaze. Brush the mixture over the cooled cookies and decorate with sprinkles, etc. The glaze must be completely dry before filling the cookies into tins. Makes about 4 baking sheets, depending on how much dough “disappears” during cutting.
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