Wainachsrollen Heirloom Cookies

    Wainachsrollen Heirloom Cookies


    13 people made this

    A family favourite recipe that's been passed down through the generations. Sweet, indulgent biscuits, spiced with cinnamon and the mild nutty taste of almonds.

    Makes: 24 Cookies

    • 425g butter, melted
    • 1 cup (200g) white sugar
    • 1 cup (220g) packed brown sugar
    • 3 egg
    • 4 1/2 cups (560g) plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 225g almonds, chopped

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large bowl, stir together the melted butter, melted lard, white sugar, brown sugar and eggs. Mix until well blended. Stir in the flour, bicarbonate of soda, salt, cinnamon and almonds.
    2. Roll the dough into 2 logs about 6cm in diameter; refrigerate overnight.
    3. Preheat oven to 180 degrees C. Let the dough logs thaw for about 5 minutes.
    4. Cut dough into slices about 1/2cm thick. Bake in the preheated oven for 8 to 10 minutes.
    5. Alternative: You can use a cookie stamp, mould or press for these biscuits after you have chilled the dough. Roll out the dough to 1 1/2cm thick.

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