Wolf Teeth

Summary

Ingredients

• 1 egg (s)
• 65 g butter
• 65 g suar
• 65 g flour
• 0.5 ½ vanilla pod (s)
• 1 pinch (s) salt

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Instructions

1. This recipe requires a wolf tooth plate, which you place on an oven grate. You can get this wolf tooth plate in well-stocked household goods stores.
2. The recipe was originally written in the unit heavy as an egg, but according to the reaction, these quantities cannot be used in a database. For the egg weight unit, the egg and shell are weighed (a medium-sized egg weighs approx. 65 g) and the other ingredients are added according to this weight, i.e. the same amount of sugar per gram of egg weight.
3. Beat the butter until frothy. First add sugar, then egg and salt. Mix well together. Scrape the pulp from the vanilla pod and stir in. Now add the flour and stir in. A heavy egg flour is a little too little, so add 1-2 more tablespoons, otherwise the dough will be too thin.
4. Use two teaspoons to put small heaps on the buttered baking sheet, 30 pieces fit on each sheet.
5. Bake in a preheated oven at 180 ° C (no convection) for about 13-15 minutes. Caution, the first tray usually needs a longer baking time of one minute. Let it cool down briefly and carefully remove it with a sharp knife - so as not to scratch the coating. That works very well.
6. I usually make 3 times the amount of dough, i.e. 3 egg weight, this makes about 120 wolf teeth. The wolf`s teeth can be kept in a tin can for several weeks.

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