Tejas

Ingredients for 1 servings:

• 125 g butter
• 125 g honey
• 125 g sugar
• 1 pinch of salt
• 125 g flour
• 2 g ginger, grated
• 1 lemon(s), squeezed
• 4 ml brandy or cognac

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

Spanish pastries, here as rolls for dessert decoration, makes 50 pieces

Gently heat the butter, honey, sugar, and a pinch of salt until the sugar has completely dissolved. Stir in the flour, grated ginger, lemon, and brandy to the slightly cooled mixture. Preheat the oven to 180 degrees (top/bottom heat). Spread the dough mixture onto a silicone mat or baking paper in as thin and even strips as possible (approx. 2 x 3 cm). As the mixture will spread during baking, leave sufficient space between the strips. After about six minutes, the dough strips should be golden brown. When you carefully peel them off the silicone mat, ideally with an angled spatula, the tejas (translated as roof tiles) are ready. As a dessert decoration, the cookies are rolled into thin cigars. Carefully remove the cookies from the dough mat and, while still hot, roll them around a spoon handle. Let them cool briefly, then peel off the roll and continue with the next one. The rolling must be done quite quickly. The cookies must not be too hot to avoid burning your fingers. On the other hand, they also cool down quickly and become too brittle to roll. In this case, reheat them in the oven until they become pliable again. Since you’ll end up with quite a few rolls, it’s a good idea to have one or more helpers in the kitchen.