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Dutch zebras


Ingredients: Shortcrust Dutch zebras

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  250g butter
200g sugar
1/2 tsp. salt
4 egg yolks
250g flour
100g corn flour
1/2 pack baking soda
3 tbs. rum
5 tbs. cocoa
3 tbs. decorating sugar
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Beat the butter in a bowl with the sugar and salt until light. Add the egg yolks one at a time and stir until smooth. Sift the flour, corn flour and the baking soda into the bowl with the butter and knead until you have a firm dough. Cut the dough in half and mix one half with the rum and the other with the cocoa. Let both halves chill for an hour in the fridge. Preheat the oven to 190°C. Roll out each portion on a floured surface and cut each one in half. Stack the light and dark halves alternately on each other and press them together. Cut the dough in 3x5cm thick slices. Cover each slice with decorating sugar and press the sugar firmly into the cookies. Place the cookies on a lined baking tray and bake for 10-15 min. Let them cool on a cooling rack.

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Shortcrust Dutch zebras Butter:250 g
Zucker:200 g
Salz:1 g
Ei:4 stk
Mehl:250 g
Stärkemehl:100 g
Rum:0.02 l
Kakaopulver:20 g
Hagelzucker:15 g
2018-22-02 Leckeres Dutch zebras 5.00 1 Serving size: 1 Keks Fat per serving: n/a