Krakelingen Food

KRAKELINGEN

Steps:

• In large mixing bowl, cut butter into flour till pea sized.
• Sprinkle 1 teaspoon water over 1/4 section of dough.
• Fluff that section with fork and push aside. Repeat with rest of dough in sections.
• Divide into half. Roll into balls. Wrap in saran wrap, and refrigerate.
• Preheat oven to 375°.
• When cool, tear off pieces about 2 tablespoons worth and roll into snakes. Shape into hearts, ribbons, wreaths, or pretzel shapes.
• Gently press both sides of cookie into granulated sugar that has been spread out thinly on plate.
• Bake for about 20 minutes or until slightly browning.

KRAKELINGEN (BUTTER COOKIES IN THE SHAPE OF 8)

Steps:

• Cut butter into flour.
• Gradually stir in water forming a dough similar to pastry.
• Cover and refrigerate overnight.
• Preheat oven to 375°F
• Cut dough in half.
• Sprinkle countertop or board with sugar to prevent dough from sticking.
• As you roll dough out into an oval, sprinkle sugar on top as needed to prevent from sticking to rolling pin.
• With a table knife cut 1/2-3/4" wide strip, connect ends, and twist into a figure eight.
• Place on ungreased cookie sheet.
• Bake until slightly golden brown on bottom.

KRAKELINGE (SOUTH AFRICAN COOKIES)

Steps:

• Preheat oven 400°F.
• In bowl, cream butter and sugar. Beat in egg.
• Sift flour and baking powder together and stir into the butter mixture.
• Roll dough about 1/4 inch thick. Brush with the egg yolk, then sprinkle generously with sugar and then the almonds.
• Cut into narrow strips. Form each strip into a figure-8 shape.
• Bake on lightly greased baking sheet 8-10 minutes.