Summary

Ingredients

• 250 g flour, type 405
• 175 g butter
• 150 g suar, (or rock candy)
• 1 egg (s)
• Cardamom, cinnamon or anise to taste
• 1 cup water, lukewarm (approx. 200ml)

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Instructions

1. Dissolve sugar or rock candy in the warm water. Beat the butter and egg until frothy. Alternately add flour and sugar water as well as spices. The dough should flow well from the spoon. Let rest for 1-2 hours.
2. Bake in the croissant iron.