250g wheat flour 1 level teaspoon baking powder 75g sugar 1 pack vanilla sugar 3 Trpf. Butter and vanilla flavoring 50g crème fraîche Butte harvester 175g margarine
For coating: 1 egg yolk, 2 tablespoons milk
For the icing: 125g sieved icing sugar red food color 1-2 tbsp lemon juice or hot water
1st For the dough mix flour with baking powder in a mixing bowl. Sugar, vanilla sugar, flavoring, crème fresh and butter or margarine. The ingredients with hand mixer briefly on the lowest, well then work through at the highest level. 2nd Then on a well floured work surface to a smooth dough and shape into a ball. If the dough is sticking, it wrapped in foil for a time in the refrigerator. 3rd Roll out the dough portions on floured surface about ½ cm thick. Using a cookie cutter cut out 40-50 feet of any size, this greased baking sheets on (, lined with baking paper) basket. 4th For brushing egg yolk with milk devious. The Teigfüße brush with it and the trays one by one (push together with hot air) in the oven.
Top and bottom heat: about 180 ° C preheated () Hot air: about 160 ° C preheated () Gas: Level 2-3 (preheated) min Baking time: 10-15. depending baking sheet
5th Pastries draw feet with the baking paper to cool the stream of sheets and let 6th For the icing sugar with red food color and the liquid to a thick mass of a stir and fill a small freezer bag or a paper bag. A small corner cut off and place on each toe with a red dot. The cast can be fixed.