Bring the first four ingredients to a boil. Bring to 115 C, stirring continuously.
Mix with the remaining ingredients.
Prepare warm because the mixture becomes very stiff when cooled.
Baking temperature: 190 C
Mark the top deeply on the place after baking.
Otherwise cut with serrated knife.
Portioning:
15 grams per cookie on silicone paper. Bake in rings or possibly without and pull together with ring while still hot after baking.
For bee sting: 60+- grams per 10″ rondele. Enough for 20
For florentines with couverture kaemmen after cooling.
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