Nice crispy and “they taste gun good” is the comment from assessor nr 1 (my boy)
For Christmas belongs vanillekranse, they look good and they are crispy and lovely. I remember my grandmother by baking more of her and her mother's recipes each Christmas (Although it is almost 10 years ago, my grandmother died, I still have (and user) both her pasta spoon and the knitting needle she had in his kitchen drawer to stick in cakes for test).
For Gluten-Free; I have not yet tried them in the gluten-free version, but have had really good luck with replacing my spelt flour with blue Finax in other recipes.
RECIPE – Vaniljekranse ca. 40 pcs
INGREDIENTS
175 g Butter / Spreadable from Naturli’ or Free from Coop
175 (g) flour
60 g potato flour (available even in Net)
125 (g) sugar
70 g very finely chopped/mixed almonds (with should)
1 rod vanilla or 2 teaspoon vanilla sugar, or vanilla extract
1/2 eggs (for Vegans: 1 TSK Mind dissolved in fiber 2 TSP water instead of eggs)
1 pinch salt
APPROACH
- Mix all ingredients in a mixer
- Dough must be run in a meat mincer style the evt cold a few hours (only for mincing machine version).
- Run the sausages out of the meat mincer with specially star chef apron, share and set on wax paper/silikoneark like rings
- To be pasties sprayed out manually with guzzle, should the dough to be soft in order to be able to be squeezed out. It must, therefore, not in the refrigerator first, and you should not fill the bag too much. Put EVS. bag a while on the radiator before use.
- Tyllen is made with rings on baking paper/silikoneark
- Bake ca 8 min at 200 ° c, to the weak light brown
2 comments to “Vaniljekranse (Grandma Bitten's)”