Buffer Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, sifted
- 500 ml milk
- 75 ml water
- 2 egg (s)
- 1 ½ tablespoon baking powder
- 1 ½ tablespoon vanilla sugar
- 35 g suar
- 125 g raisins
- 4 apples, peeled, cored and roughly grated (or cut into small pieces)
- powdered sugar
- 250 g mararine for bakin
Print Recipe
Pin Recipe Instructions
- Mix all ingredients except for the apples and raisins to a smooth batter. Then add the raisins and the roughly grated apples and carefully fold in. Heat a large Teflon-coated pan with plenty of clarified margarine and, depending on the size of the pan, bake 3 to 4 cookies over low heat with a small sauce ladle. Sprinkle with sifted powdered sugar. Serve warm immediately.
- In the Bergisches Land, the puffed biscuits with rice pudding (stievem Riess) and a cup of coffee are eaten in the afternoon.
- Note: Clarified margarine = cook margarine in the pot until the water in it has boiled off. As a result, the fat does not splash out during baking and the cookies do not stick so easily.
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