Ingredients for 50 Cookies
For the STROH raisins
- 125 g raisins
- 90 ml STROH 80
- 1 stick of cinnamon
Für the dough
- 325 g flour
- 2 TL baking powder
- zest of a quarter orange
- 1 cap STROH 80
- 175 g butter
- 1 egg (size L)
- 1 egg yolk (to brush the biscuits)
Preparation
For the STROH raisins
- Wash and dry the raisins.
- Put them into a sealable glass.
- Fill the glass with rum.
- Add the cinnamon stick and let the raisins soak in a dark and cold place for 3 to 4 days.
- Shake the glass once a day.
For the STROH Raisin Biscuits
- For the dough: Put the flour and the baking powder into a bowl.
- Add the orange zests, the butter and the egg.
- Knead everything into the dough.
- Add the rum raisins.
- Put the dough into the fridge for about 30 minutes.
- Preheat the oven to 180 degrees.
- Shape a roll out of the dough and divide it into equal parts.
- Roll the dough parts to tiny croissants.
- Put them onto a baking sheet with baking paper.
- Spread the egg yolk onto the croissants and bake them in the preheated oven at 180 degrees for 15 minutes.
