Knead all ingredients together and then put the dough in the refrigerator for a few hours. Roll out the dough, cut out round cookies and bake in the preheated oven at 175 ° C for approx. 12 minutes. Make a frosting glaze from powdered sugar and mead and coat the biscuits thickly with it.
For the icing, take about 1 half a cup of powdered sugar and carefully add mead until something lumpy and dusty turns into a slightly viscous, light-colored mass. If it gets too runny, you can remedy it with a little powdered sugar. As soon as the mass becomes translucent, you have taken too much mead.
Be careful with the mead: the temptation is great to take more. It should be enough that the dough is still kneadable and does not float. It has yet to be rolled out. If there was too much mead, you can fix it with a little more flour. Incidentally, I`ve already forgotten the egg - the biscuits were still tasty anyway.
If there is still mead left, it is consumed with the biscuits.
If there is no mead, you can also do it with red wine, but then they are no longer official Schandmaulspezial mead biscuits.
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