Sastojci: 150 g neslanog putera (omekšanog), 100 g šećera, 1 jaje, 1 kašika meda, 1 kašičica vanilin šećera, 300 g psenicnog brašna tip 400 ili tip 500*, ½ l kašičice praška za pecivo, prstohvat soli, rendana korica limuna, dekoracija ispod recepta.
Brasno po zemljama US, UK, FR, IT, DE
Priprema:
1. U činiji umutiti puter i šećer dok smesa ne postane penasta.
2. Dodati jaje, med i vanilin šećer pa dobro sjediniti.
3. U drugoj posudi pomešati brašno, prašak za pecivo i so.
4. Suve sastojke postepeno dodavati u mokru smesu i umesiti testo.
5. Testo zamotati u papir za pečenje i ostaviti u frižideru oko 30 minuta.
6. Razvući testo na oko 5 mm debljine i vaditi oblike (zečići, jaja, cvetići).
7. Ređati na pleh obložen papirom za pečenje.
8. Peći na 170°C oko 8–10 minuta (dok blago ne porumene).
Dekoracija:
– glazura od cokolade, glazura od cokolade 2, cokoladna glazura sa slatkom pavlakom, cokoladna glazura sa mlekom,
– jestive boje i šećerne dekoracije
– ili ih posuti prah šećerom
Napomene i saveti:
- Ako želiš mekše kolačiće, skrati vreme pečenja.
- Ako želiš hrskavije, ostavi ih minut duže u rerni.
- Testo može stajati u frižideru i do 24 sata pre pečenja.
- Odlični su za pravljenje unapred i čuvanje u kutiji nekoliko dana.
Napomena za brašno
- Za mekše kolačiće tip 400
- Za cvrsce kolačiće tip 500
- Ili pola tip 400, pola tip 500
- Ako planirate da ih ukrasavate glazurom koristite brašno tip 400, daju lep oblik i ravnu površinu
Ingredients: 150 g of unsalted butter (softened), 100 g of sugar, 1 egg, 1 tablespoon of honey, 1 teaspoon of vanilla sugar, 300 g of wheat flour type 400 or type 500*, ½ l teaspoon of baking powder, a pinch of salt, grated lemon zest, and decoration is under the recipe.
Flour by country US, UK, FR, IT, DE
Preparation:
1. Beat the butter and sugar in a bowl until the mixture becomes foamy.
2. Add egg, honey and vanilla sugar and mix well.
3. In another bowl, mix flour, baking powder and salt.
4. Gradually add the dry ingredients to the wet mixture and knead the dough.
5. Wrap the dough in baking paper and leave it in the refrigerator for about 30 minutes.
6. Roll out the dough to about 5 mm thick and cut out shapes (bunnies, eggs, flowers).
7. Arrange on a tray lined with baking paper.
8. Bake at 170°C for about 8–10 minutes (until slightly golden brown).
Decoration:
– chocolate glaze, chocolate glaze 2, chocolate glaze with heavy cream, chocolate glaze with milk,
– edible colors and sugar decorations
– or dust them with powdered sugar
Notes and tips:
- If you want softer cookies, shorten the baking time s little
- If you want them crispier, leave them in the oven for a minute longer.
- The dough can be kept in the refrigerator for up to 24 hours before baking.
- They are great for making ahead and keeping in a box for a few days.
Note about flour
- For softer cookies type 400
- For harder cookies type 500
- Or half type 400, half type 500
- If you plan to decorate them with glaze, use flour type 400, they give a nice shape and a flat surface
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