How many trays do you want to bake?
These cinnamon shortbreads are a real highlight in the cold season! They smell wonderfully of cinnamon and honey, are crispy on the outside and tender on the inside. Thanks to the special baking technique—first at high heat, then gently baking—they achieve their perfect golden brown color and the delicate, buttery flavor that simply tastes like cozy winter days.
#gluten-free
#lactose-free
Ingredients
For the dough:
-
150
g honey
-
150
g sugar
-
100
g butter
-
1
pinch of salt
-
500
g
KOMEKO KUCHENGLÜCK
-
2
tsp cinnamon
-
2
eggs (size M)
Preparation
- Preparation:
Preheat oven to 250°C top/bottom heat. - Heat the dough base:
Combine honey, sugar, butter, and a pinch of salt in a bowl and heat over a double boiler. Stir until smooth and the sugar is completely dissolved (about 10 minutes). Remove from heat. - Premixing:
After 3-5 minutes, add a quarter of the KOMEKO KUCHENGLÜCK flour and add the cinnamon, mix well. - Cool & add eggs:
Let the mixture cool, then stir in the eggs until evenly mixed. - Finish the dough:
Gradually the rest of KOMEKO KUCHENGLÜCK and knead the dough into a smooth ball. - Shaping & Baking:
Roll out the dough on a floured surface and cut out shapes or place into molds as desired. Place the shortbreads on a baking sheet lined with baking paper, leaving about 5 cm between each. Bake for 3 minutes at 250°C, then open the oven door briefly (20-40 seconds) to allow the heat to escape. Finally, bake for another 8-10 minutes at 170°C. - Serve and enjoy:Bon appetit!
