Quickly crumble the butter with flour (I put the flour in a bowl, cut the butter into narrow strips and mash them in the flour with a fork - this will keep the butter cool longer), knead with the other ingredients to form a smooth dough. Beat the dough well with a rolling pin on the work surface. Let rest in a cool place for 15 minutes.
In the meantime, prepare the glaze:
Beat the egg whites and icing sugar with the mixer for at least 10 minutes until a white, creamy mass is formed.
Cover several baking sheets with parchment paper.
Place baking paper on the work surface and roll out the dough on it. Pour the sugar-egg white mixture on top and spread evenly to the edges of the dough with the dough card. Cut into strips with the pastry wheel or a knife (approx. 2-3cm wide and 5-8cm long), carefully remove the glazed strips of dough from the baking paper with a flexible knife and place on the baking sheet lined with baking paper. The sticks open, please keep your distance! Bake at 200 degrees hot air (convection) for about 15 minutes, until the glaze is light cream-colored.
Tip:
the butter sticks also taste great with wholemeal flour!
Store in a tin cookie jar.
The amount is enough for 3 full trays - approx. 60 pieces
Ingredients
Print Recipe
Pin Recipe