John Myers
Ingredients for 4 servings:
- 250 g margarine
- 150 g sugar
- 1 packet of vanilla sugar or real vanilla
- 250 g wheat flour type 405
- 250 g wholemeal flour
- ½ pack of baking powder, approx. 3.5 g
- Carbonated mineral water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
without eggs, without milk
Mix margarine, sugar, and vanilla sugar or vanilla until creamy. Mix flour with baking powder and add. Then add 100g of water for shortcrust pastry and 20g for shortcrust pastry (carbonated water is best, as the baking powder reacts with it immediately). Then knead with a food processor or hand mixer for at least 5 more minutes. For shortcrust pastry, knead for less time. For shortcrust pastry, refrigerate the finished dough first so that it firms up and is easier to work with later. For shortcrust pastry, spoon the dough into a cookie press or piping bag and make cookies and pretzels. Bake the cookies in a hot oven at approximately 170°C (top/bottom heat) for 10-20 minutes, until they have slightly golden edges.
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