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1 pack vanilla sugar
pinch of salt
1 tsp. salts of hartshorn
2 tbs. milk
400g sweetened condensed milk
80g bright molasses
100g fine chopped peaca nuts
50g white chocolate icing
2 tbs. cocoa
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Sift the flour in a bowl. Add the lard, butter, the egg, sugar, vanilla sugar and a pinch of salt. Dissolve the salts of hartshorn in 2 tbs. milk and pour into the bowl. First beat with a hand mixer with dough hooks then work the dough with your hands until it is smooth. Split the dough in two and mix milk and cocoa with one of the halves. Let both halves chill for about two hours in the fridge.
Heat condensed milk with the cream, butter and the molasses gently in a saucepan while constantly stirring. Let boil for two minutes until the mixture is golden brown. Combine with the nuts and let cool until the mixture is lukewarm.
Roll out the light half on floured surface, form into a square about 24x20cm and put it on a lined baking tray. Cover the dough with half of the caramel.
Roll out the rest of the light dough as above and place it on top of the caramel. Pierce it with a fork several times. Preheat the oven to 180°C and bake on the middle rack of the oven for 15 - 18 min. Procede in the same way with the dark dough. Let both cool on a cooling rack. Trim the edge and slice both into 4x2.5 cm squares.
Melt the chocolate icing in a double boiler and add to a decorating bag. Decorate the brown cookies with the chocolate icing and sprinkle cocoa over the light ones.
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