Crunchy snowflakes

Preparation

1

Knead the flour, cologne flakes, butter, sugar, egg yolk, lemon peel and baking powder into a smooth dough, wrap in cling film and place in the refrigerator for 1 hour.
2

Preheat oven. Roll out the dough on a work surface sprinkled with flour to a thickness of approx. 4 mm, cut out and bake.
3

Melt the couverture with Palmin® over a water bath. Pour into a freezer bag, cut off a small corner and decorate the cooled cookies as desired.
4

Top/bottom heat: 200 °C Circulating air: 170 °C Baking time: 10 - 15 minutes Preparation time: approx. 30 minutes (without waiting time)

Author: Peter Kölln

Photographer: Mike Jessen

Ingredients

Serving(s)

Ingredients for 30 pieces:

170 G

Wheat flour type 405

80 G

Kölln Instant Oat Flakes

125 G

butter

125 G

powdered sugar

egg yolk

0,5 pcs

Lemon peel

0,5 TL

baking powder

To roll out:

2 EL

Flour

For decorating:

100 G

Dark chocolate couverture

30 G

Palmin® coconut oil

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Ingredients

Serving(s)

Ingredients for 30 pieces:

170 G

Wheat flour type 405

80 G

Kölln Instant Oat Flakes

125 G

butter

125 G

powdered sugar

egg yolk

0,5 pcs

Lemon peel

0,5 TL

baking powder

To roll out:

2 EL

Flour

For decorating:

100 G

Dark chocolate couverture

30 G

Palmin® coconut oil