John Myers
Ingredients for 1 servings:
- 800 ml whole milk, 3.5% fat
- 210 g sugar
- 2 packets of vanilla sugar
- 100 g butter, room temperature
- 2 eggs, size M
- 500 g cornstarch
- 1 pinch of salt
- 1 tsp orange zest
- 1 tsp lemon zest
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes
makes about 40 cookies
Mix the milk with the sugar and vanilla sugar and reduce to 400 ml. Stir well with a whisk, especially at the end of the cooking time to prevent burning. Then let it cool to room temperature. Beat the cooled mixture with the eggs and butter until creamy. Mix the cornstarch with the salt, lemon and orange zest and gradually stir into the milk cream with a wooden spoon. Finally, knead with your hands until a smooth dough forms and chill for 30 minutes. Take 40 pieces of the chilled dough, shape them into balls and place them on two baking sheets lined with baking paper. Flatten slightly with the tines of a fork. Preheat the oven to 180 °C (top/bottom heat) and bake the cookies in the upper third for approx. 12-14 minutes. Let it cool on a wire rack. The cookies are relatively dry and are recommended to be enjoyed with coffee or tea.
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