Angel Eyes (Engelsaugen) - cooking recipe
Ingredients
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120 g flour
75 g butter
1 egg yolk
35 g icing (powder sugar)
1 teaspoon vanilla sugar
1 pinch salt
1/2 grated lemon, rind of
Preparation
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Mix together the flour, butter, egg yolk, icing sugar, vanilla sugar, salt and grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
Out of the dough make small balls and place on a prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
Bake your cookies at 200 degrees C for about 15 minutes.
Leave them to cool and then coat the bottom of each cookie with melted chocolate and leave until firm.
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