Step 5: Shaping the cookies
Form the dough into balls about 2.5 cm in diameter. Place them on the prepared baking sheet, about 5 cm apart. They will puff up slightly during baking.
There’s no need to flatten them. Their natural shape is part of their vintage charm.
Phase 6: Cooking and studying
Bake the cookies for 12-15 minutes, which is the final step. They’ll be ready when the edges are lightly golden. Don’t overbake them: they’ll become hard to reach and soft.
Let the biscuits cook on a baking sheet for about five minutes, then transfer them to a wire rack to cool completely.
Step 7: Finally, dust lightly
Once cooled, you can dust them with powdered sugar, if desired. This step is optional, but it adds an extra touch of sweetness to the cookies.
Internal safety features of bakers:
German Rocks with a hidden shell. One or two packs can be stored in an airtight container, where the flavor is acceptable and the texture becomes even more varied.
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