Gorgeous delicious home-made cookies, simple to prepare. I had a grandmother who always made such cookies when I was small; only her's were bigger and often too soft and even crumbled.
Because they contain nothing perishable, they can stand for a long time.
Because they contain nothing perishable, they can stand for a long time.
I got 20 cookies from this dosage, so if it's easier for you, you can divide dough (the dark and the light) in 20 pieces at the beginning and just shape them.
Ingredients:
- 100 ml beer
- 100 ml oil
- 130 g semolina
- 1/2 of cube fresh yeast (20 g)
- 1 tablespoon cocoa powder5 tablespoons of flour
- hazelnuts as needed
Syrup:
- 350 ml water
- 400 g sugar
- 1 pack vanilla sugar (10 g) or vanilla essence
Preparation:
- Dissolve the yeast in the beer and the oil in a deeper container, add the semolina and the flour spoon by the spoon.
- Mix medium hard dough that won't stick to the hands.
- Divide dough into two parts, in one add cocoa and a little drop of beer and mix until the color is equal.
- Take small pieces from both doughs, make long forms then fold them in snail form. I made 2 varieties, brown snails wrapped in white and white snails wrapped in brown dough.
- In each cookie, place 1 hazelnut in the middle.
- Arrange cookies on an oiled pan and put to bake in a heated oven at 180 C degrees for about 15 to 20 minutes. If you have a stronger oven, reduce heat to 150 C degrees.
- After baking, let them cool down, and in the meantime prepare the syrup.
- Syrup: Boil the sugar with water for 15 minutes. Add vanilla in the end.
- Pour the hot syrup over the cooled cookies. Cover them with foil, and after half an hour or an hour, flip them on the other side to soak nicely.
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