in Recipes

Liqueur snacks

updated

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Ingredients for 1 servings:

  • 170 g wheat flour
  • 50 g cornstarch
  • ½ tsp baking powder
  • 120 g sugar
  • 1 packet of vanilla sugar
  • 1 m.-sized egg(s)
  • 5 tbsp rapeseed oil
  • 5 tbsp eggnog
  • 2 tbsp eggnog
  • 100 g powdered sugar
  • possibly chocolate flakes or sprinkles

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the flour, cornstarch, and baking powder and sift into a bowl. Add the sugar, vanilla sugar, eggs, oil, and liqueur. Using a hand mixer, mix the ingredients until smooth. Drop the dough into small heaps using two teaspoons on a baking sheet lined with baking paper. Bake in a preheated oven (fan oven: 160°C, conventional oven: 180°C, gas mark 2-3) for about 20 minutes. Allow the cookies to cool on a wire rack. For the glaze, mix the egg liqueur and icing sugar until thick. Brush the mixture over the cookies and let it dry. Tip: Sprinkle chocolate flakes or sprinkles onto the still-wet glaze and let it dry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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