Caipirinha cookies

Caipirinha cookies
Quantity Ingredient
300 g Wheat Flour Type 405
2 tsp Back Powder
1 packet Vanilla Sugar
1 Eggs
150 g Butter
100 g Powder Sugar
2 cl Cachaca
1 tbsp Lime juice
2 tsp Lime peel
1 tbsp Brown cane sugar

Caipirinha cookies are only for adults as they contain alcohol. For the dough, put the flour in a bowl and mix with the baking powder. Add 100 g brown cane sugar and vanilla sugar to the flour. Add an egg and spread cold butter in flakes over the flour. Wash lime under hot water and rub thoroughly dry. Grate 1 teaspoonful of lime peel finely and add to the flour. First knead the dough with the dough hook of the food processor until the dough is crumbly. Finally knead the short dough by hand until a smooth round ball is formed. Wrap the dough ball in cling film and put in the fridge for about 30 minutes. Divide the dough into several small portions. Place one portion of dough each on a piece of transparent film and cover with a second piece of film. Roll out the dough to a thickness of approx. 1/2 cm and use a cookie cutter to cut it into any desired shape. Cover a baking tray with baking paper and place the caipirinha cookies on the tray with some distance between them. Preheat oven to 175°. Bake Capirinha cookies on the middle shelf for 12-15 minutes until light brown. Take the Caipirinha cookies out of the oven and let them cool on the baking tray. For the glaze, put the sugar powder in a small bowl and stir until smooth with Cachaca. Add juice to freshly squeezed lime and brush the cooled Caipirinha cookies with it. For decoration, tear 1 tablespoon full of lime peel into fine strips with a zestenreißer and cut into small pieces with a knife. Spread the lime peel over the sugar glaze and sprinkle with a little brown cane sugar.

Servings: 30, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
91 kcal
11 g
1 g
4 g

(C)opyright by Marions Kochbuch