AdventurerKatziThese chocolate-obladen cookies, the so-called "Heinerle" must not be missing on the cookie plate!
According to my grandmother's recipe, they are also a piece of childhood memory for me. My own children love them as much as I do. And as you can make these baking-free cookies, I'll show you here:
First, put your palmin in a coated pot. Place it on the stove and melt the fat. Then stir your cocoa, powdered sugar and vanilla sugar.
It is NOT allowed to cook!!!
The important thing is that you always touch, otherwise the cocoa burns.
Now you hit the eggs individually, squirt them with a fork and stir them under the chocolate mass.
Use a snow broom. If the first egg is stirred in, then add the next one.
In between, the chocolate mass is glistening. It looks crowned. Don't scare, that's normal. Just stir with the whisk. Add the next egg and beat the chocolate mass until it becomes smooth and shiny.
The dimensions dissolve when stirring like an oil film from the pot.
Now let the dimensions in the pot cool down a bit!
Now take the Oblates and lay them out.
For this you need two to three bread-time boards, or something like that to complain! Put an oblate plate on the board.
Place a large chunk of cooled chocolate on the oblate and spread it evenly. Use a spoon.
Then carefully place another Oblate on the chocolate mass.
Push it slightly, so it's all over the place.
Once again, the Oblate scores with chocolate mass.
And put another wafer plate on it.
Then follow again a layer of chocolate mass and again an oblate. Repeats the process 5 to 6 times and then closes with an oblate.
On the towers you now put another board to complain.
This is necessary, otherwise the edges bend upwards through the moisture.
Alternatively, you can also place two layers on top of each other. Do not squeeze the whole thing together, but place it loosely on top of each other! Otherwise, the chocolate mass swells out between the oblates.
Let the oblates cool overnight, for example on the balcony or in the cellar.
The next day you can cut the oblates with a sharp knife.
Cuts the oblates into small rectangles or diamonds.
Tip: Don't cut the pieces too big, because they are very rich!
The Heinerle are ready!
Keep them in a cookie can until they are eaten!
Those who love chocolate will also like these chocolate bombs!
Materials
Directions
First, put your palmin in a coated pot. Place it on the stove and melt the fat. Then stir your cocoa, powdered sugar and vanilla sugar.
It is NOT allowed to cook!!!
The important thing is that you always touch, otherwise the cocoa burns.
Now you hit the eggs individually, squirt them with a fork and stir them under the chocolate mass.
Use a snow broom. If the first egg is stirred in, then add the next one.
In between, the chocolate mass is glistening. It looks crowned. Don't scare, that's normal. Just stir with the whisk. Add the next egg and beat the chocolate mass until it becomes smooth and shiny.
The dimensions dissolve when stirring like an oil film from the pot.
Now let the dimensions in the pot cool down a bit!
Now take the Oblates and lay them out.
For this you need two to three bread-time boards, or something like that to complain! Put an oblate plate on the board.
Place a large chunk of cooled chocolate on the oblate and spread it evenly. Use a spoon.
Then carefully place another Oblate on the chocolate mass.
Push it slightly, so it's all over the place.
Once again, the Oblate scores with chocolate mass.
And put another wafer plate on it.
Then follow again a layer of chocolate mass and again an oblate. Repeats the process 5 to 6 times and then closes with an oblate.
On the towers you now put another board to complain.
This is necessary, otherwise the edges bend upwards through the moisture.
Alternatively, you can also place two layers on top of each other. Do not squeeze the whole thing together, but place it loosely on top of each other! Otherwise, the chocolate mass swells out between the oblates.
Let the oblates cool overnight, for example on the balcony or in the cellar.
The next day you can cut the oblates with a sharp knife.
Cuts the oblates into small rectangles or diamonds.
Tip: Don't cut the pieces too big, because they are very rich!
The Heinerle are ready!
Keep them in a cookie can until they are eaten!
Those who love chocolate will also like these chocolate bombs!
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