Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 grams flour
- 125 g mararine, vean
- 125 g suar
- 1 vanilla pod (s), the pulp it
- some speculoos spice
- water
- 200 g marzipan
- some baking soda
- Flour for the work surface
For decoration:
- powdered sugar
- water
- possibly food coloring
- possibly brittle
Print Recipe
Pin Recipe Instructions
- Mix all ingredients, knead well, adding enough water so that the dough no longer crumbles. Store the dough in a cool place for at least 30 minutes.
- Knead again on a floured surface. Roll out approx. 0.5 cm thick with a rolling pin and cut out the desired shapes. Place on a prepared baking sheet and bake in a hot oven at 180 ° C top / bottom heat until golden brown.
- For decorating e.g., Frosting can be used. To do this, mix powdered sugar and water with some food coloring of your choice to form a viscous mixture.
- Spread on the freshly baked and warm cookies and sprinkle with brittle or similar if necessary.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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