Ingredients
2 c. flour
1 c. powdered sugar
2 Tbsp. rice flour
1/2 lb. butter, softened
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Authentic German cooking — sausages, breads, stews, baking
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Authentic German cooking — sausages, breads, stews, baking
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Sift the dry ingredients into a large bowl. Mix well with a spoon. Empty contents onto a flat, dry surface. Add softened butter and work the butter into the dry ingredients with your hands until it is like putty. Flatten out with your hands, then roll dough out until it is about 1/2 inch thick. Place on an ungreased cookie sheet and gently poke the entire surface with a fork all over; bake in a preheated oven at 325° for approximately 15 minutes or until it starts to brown, then reduce the temperature to 300° and bake another 30 minutes. Remove from oven. Slice into 2-inch squares or some semblance thereof and place back into a cooling oven to complete the process.