Completely dissolve the rock candy in boiling water and let it cool. Heat the butter and let it cool down too, but don`t let it set again.
Beat the butter until frothy. Mix in the eggs well. Add the flour and sugar water alternately and finally stir in the spices. The dough must be liquid. He can rest for a few hours. Then it has to be stirred again. When it has set, add a little boiled water. Put a spoon or a small ladle of dough in the middle of a CROISSANT machine and roll it up immediately after baking, as the dough hardens in a flash. I use a 1cm wooden roller to roll it up. Dia. Depending on the type of iron, you get 80-100-120 rolls.
The baking time is 2 hours. They will last for several weeks in a tin can. You can fill them with cream, but we don`t.
Are baked in East Friesland during Advent, but taste very good with tea or coffee all year round.
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