Yule cake

Ingredients for 1 servings:

• 400 g wheat flour type 405
• 250 g butter
• 120 g granulated sugar
• 100 g brown sugar
• 1 egg yolk
• 1 egg white
• ½ tsp salt
• 1 tsp cinnamon powder

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 35 minutes

Swedish Christmas cookies

Separate the egg, keeping the egg yolk and egg white in separate cups. Sift the flour onto a non-stick work surface. Make a well in the center. Gradually mix in the butter, sugar, salt, egg yolk, and remaining flour with a fork until you have a smooth shortcrust pastry. Shape the shortcrust pastry into rolls about 10 cm long and 4 cm in diameter. Wrap in cling film and refrigerate for 24 hours to allow the dough to firm up. Place the egg whites in the cup in the refrigerator as well. The next day, remove the cling film from the dough rolls, place them on a non-stick work surface, and cut into 5-10 mm thick slices. Place on a baking sheet lined with baking paper. Mix the brown sugar with the cinnamon. Whisk the egg whites in the cup until frothy and brush onto the pastry discs. Sprinkle the cinnamon-sugar over the pastry discs. Preheat the oven to 190°C (top/bottom heat) or 170°C (fan). Bake the cookies on the middle rack for about 8-10 minutes until light brown.