Preparation
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1Heat the butter, add Echte Kölln Kernige, stir well and allow to cool. In the meantime, mix the sugar and eggs until foamy, add the flour and baking powder and knead together with Echte Kölln Kernige to form a dough.
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2Use two teaspoons to place small, flat cookies on the greased baking tray and bake in the preheated oven. Remove from the tray and let cool on a wire rack.
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3Two to three cookies, nicely wrapped in foil, act as decorations, place cards and even small guest gifts.
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4Top/bottom heat: 200 °C Circulating air: 170 °C Baking time: 10 - 12 minutes Preparation time: approx. 20 minutes
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52 g protein, 12 g carbohydrates, 1 g fiber, 5 g fat, 101 kcal / 423 kJ
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 50 pieces:
250 G
butter
500 G
Regular Rolled Kölln Oat Flakes
200 G
Sugar
3
Egg (weight class M)
50 G
Wheat flour type 405
1 TL
baking powder
















