RECIPE:
Berlinerkranser

Ingredients:

makes 60 cookies

2 hard-boiled egg yolks

2 raw egg yolks

125 g sugar

250 g butter at room temperature

300 g flour

1 egg white (for brushing)

3 tbsp nib sugar

Source: Matprat.no

Method

1. Rub the boiled yolks well and stir them together with the raw ones. Add the sugar and beat the egg mixture until well mixed.

2. Stir in the butter alternately with the flour. Regulate the amount of flour according to the size of the yolks. Knead the dough evenly, but do not knead it too much. It can easily become short and difficult to roll out. Cover the dough with a tight lid or cling film and leave it in the fridge for about 1 hour.

3. Roll into sausage shapes as thin as your little finger, slice into pieces about 12 cm long and shape into small wreaths. Place them on a baking sheet lined with parchment. Brush each wreath with beaten egg white and sprinkle with granulated sugar.

4. Bake the cookies on the middle of the oven at 175°C for about 10 minutes until light yellow and cooked through. Gently transfer them to a wire rack when they have cooled slightly. Be careful as the cakes break easily. Store the cookies inside an airtight box.