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German sweet pastry (Murbeteig) Recipe

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This recipe for German sweet pastry (Murbeteig) is from Lucas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 oz flour
4 oz butter
1-2 tablespoons sugar
1 egg
1 tablespoon rum or water

Directions:
Directions:
sift the flour in a mound on a board and sprinkle with sugar. Flake the butter and rub it in the four. Make a well in the center of the flour, and drop the egg and rum (or water) into it. Work all the ingredients together with a spatula, beginning from the outside of the flour, and mix into a dough. Knead the dough until it is quite smooth. Cover with a bowl and let it stand in a cool place for one to two hours.
press into pan, or roll out and make into biscuits.

Number Of Servings:
Number Of Servings:
9 x 13 pan
Personal Notes:
Personal Notes:
History: This type of pastry is used in Germany for open tarts and biscuits or ‘little baking’s’.
Biscuits, or cookies, are a tradition with the German housewife, and she usually possesses dozens of differently shaped pastry cutters to make her biscuits pretty and often quaint. Stars, half moons, and figures are favourite shapes. The biscuits are glazed with beaten egg before being baked and often sprinkled with chopped nuts or decorated with cherries.

 

 

 

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