John Myers
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Liquorice Snails
The perfect liquorice snails recipe with a picture and simple step-by-step instructions.
dough
- 125 ml Milk
- 75 g Butter
- 1 pinch Salt
- 30 g Yeast
- 1 Egg
- 30 g Raw cane sugar
- 300 g Flour
filling
- 100 g Grated raw marzipan
- 120 g Soft butter
- 120 g Raw cane sugar
- 2 tsp Licorice powder
molding
- 200 g Powdered sugar
- 2 tbsp Freshly squeezed lemon juice
- For the dough, melt the 125 ml milk with the 75 g butter over medium heat and then let it cool down a little – it should be lukewarm. Then crumble in the yeast and add the egg, the 30 g sugar and a pinch of salt and stir everything well.
- Put the flour in a mixing bowl and add the milk-yeast mixture and knead with the dough hook to form a smooth dough and cover it in a warm place until the volume has doubled.
- For the filling, mix the butter, marzipan, butter and licorice powder well. Then roll out the dough on the work surface into a rectangle and distribute the filling on it, leaving approx. 1 cm free at the edges. Now roll everything up into a roll and cut about 2 cm thick slices.
- Place the slices on a baking sheet lined with baking paper, flatten them a little and bake in an oven preheated to 200 degrees for about 15 minutes and then let them cool.
- For the icing, mix the powdered sugar with the lemon juice and use a brush to spread over the snails.
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