Manual Nova 130121 (page 15 of 36) (English, German, Dutch, French, Italian)

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Method:

Place the flour in a dish –add the salt–make a hollow – pour in the yeast mixed with

lukewarm milk and the beaten egg – add the flour little by little – add the softened

butter – knead until the flour has been worked in and the dough is dry without being

hard – add more milk if necessary – leave for about 3/4 hour then add the vanilla sugar

and the pearled sugar – allow to rise once more shape into balls and cook.

Sugar flatcakes

lngredients:

500 gr flour – 400 gr fine sugar – 3 packets vanilla sugar – 5 eggs – 400 gr butter – salt

16x28 mould

Method:

Place the flour in a dish, add the sugar, salt and vanilla – make a hollow – pour in the

beaten eggs, add the flour little by little and mix in the melted butter – work the dough

until it is smooth and without lumps – leave for at least two hours in a cool place – roll

out into little thin sausages – cook.

Light biscuits

lngredients:

180 gr sugar – 3 eggs – 200 gr butter – 2 packets vanilla sugar – 250 gr flour – salt

16x28 mould

Method:

Beat the eggs together with the sugar until it has melted and the mixture is a white

colour – add the salt, the vanilla sugar and the melted butter, then mix in the flour little

until you have a soft, but not runny, dough. If the biscuits crack during cooking, add a

little flour – cook in the 16 x 28 mould – to roll out, use the handle of a utensil and

proceed quickly as soon as the biscuits are out of the waffle–iron – fill with butter

cream, vanilla, moka or chocolate.

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Nova 130121 Manual

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