Beer Cookies
12 servings
300 minutes
Beer cookies are an unusual yet surprisingly tasty dessert that comes from traditional European cuisine. This recipe likely originated in an era when beer was one of the most common beverages, and its use in baking imparted a unique aroma and texture to the products. The cookies have a delicate, crumbly structure with light caramel notes thanks to the beer and butter. They pair excellently with hot drinks like tea or coffee and can also be an interesting addition to beer tastings. The simplicity of the ingredients makes them accessible, while the pliable dough allows for shape experimentation. This treat is a great option for cozy evenings and friendly gatherings.
1
Chop the fat with 2/3 flour and salt, then knead into a homogeneous mass. Add about 3/4 of the beer and knead well again.
- Butter: 250 g
- Wheat flour: 3 glasss
- Salt: to taste
- Beer: 250 ml
2
Gradually add the remaining beer and flour alternately, ensuring the dough doesn't become too stiff - it should be very pliable.
- Beer: 250 ml
- Wheat flour: 3 glasss
3
Put the prepared dough in the refrigerator for 4 hours. Then roll it out to a thickness of about 1 cm, sprinkle with sugar, cut into diamonds or other shapes, and bake in a hot oven.