Piedough, sweet

Course Pastry
Servings 10


  • 300 g Bloem sieved
  • 200 g Boter soft
  • 100 g Basterdsuiker
  • 2 pcs Eidooier


  • Mix the soft butter with the sugar by gently kneading. Then mix the flour through it, by gently rubbing the crumbs between the hands. Then add the egg yolks and start to knead a ball. Add water if necessary. Knead until a nice smooth ball and then lay in the foil for half an hour in the refrigerator. Roll out into the shape you want and bake at 180 degrees C. The time depends on the thickness of the dough. Cookies about 10 to 15 minutes. Cake bottom a little longer. To protect small molds from collapsing, put another mold on top and fill with weight. After 10 minutes take this out and then make an additional touch for further cooking and color.
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