Chemin de Fer-Cookies
Chemin de Fer-Cookies
Dough in 7 tastes
| 300g | butter | ) to be scrambled creamy with |
| 300g | sugar | ) |
| after | ||
| 245g | white of an egg (7) | ) mixing under with the said mass above, Do not scramble |
| 500g | flour | ) mixing under with the said mass above, |
| 300g | unsugared almond semolina | ) mixing under with the said mass above, |
| with | ||
| 8g | JANSEN Tebasan F (2073) | ) to be tasted or |
| 5g | JANSEN Butter (0318) | ) to be tasted or |
| 3-5g | JANSEN Zitrone Etna (0355) | ) to be tasted or |
| 5-8g | JANSEN Vanilla extra fine (0340) |
) to be tasted or |
| 25g | JANSEN Vanilla Naturella (2056) |
) to be tasted or |
| 5-8g | JANSEN Orange Naturella (2061) |
) to be tasted or |
| 5-8g |
JANSEN Citro Naturella (2061) |
) to be tasted |
The complete mass is to be sprayed on backing paper (nozzle jet Nr 8) and be baked 180-220°C.