Preparation
Beat the eggs and sugar until light and fluffy. Add the very soft butter, kirsch, and flour.
The finished dough should not stick to your fingers—if it does, add a little more flour.
Let the dough rest for 30 minutes, then form small balls. Cover with a cloth and let rest for 12 hours.
Roll the balls out very thin and cut into rectangles of 8 by 4 cm using a pastry wheel. Make one or two slits in the center of each rectangle.
Fry in coconut fat with a knob of butter. They should turn golden but not brown.
Sprinkle with sugar while still hot.
Tips !
- Store in an airtight container.
For approx. 10 pieces
Preparation : resting time 12 h + 45 min
Cooking : 60 to 90 min
Ingredients and products
- 6 eggs
- 6 tsp sugar
- 100 g butter
- 1 wineglass of kirsch
- 800 g flour
- 1 pinch of salt
- Coconut fat (for frying)
