Swabian Honey Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 50) |
Ingredients
- 250 g flour
- 1 teaspoon Baking powder
- 125 g butter
- 105 g suar
- 1 packet vanilla sugar
- 1 egg (s)
- 150 g honey
- 150 grams sugar
- 150 g flaked almonds
- 150 g butter
Print Recipe
Pin Recipe Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 200 degrees top / bottom heat.
- For the shortcrust pastry, knead the flour, baking powder, butter, sugar, vanilla sugar and the egg together. Cool the dough for 30 minutes and then roll it out on the baking sheet. Bake the dough on the middle rack at 200 degrees for about 12 minutes.
- For the topping, melt the honey, sugar, flaked almonds and butter in a saucepan. Put the mixture on the still warm base and bake at 200 degrees on the 2nd rail from the top for about 14 minutes.
- Caution: Do not let the dough bake for too long, otherwise the cookies will be too hard. The batter is good if the color is light yellow to yellow.
- Let the dough cool down a little and cut into small squares with a sharp knife. Repeatedly dip the knife in warm water, dry it off a little and cut again.
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