Hussar cookies

Ingredients (for about 50 pieces)

100 g soft butter or margarine
140 g sugar
1 egg
300 g white spelt flour (German type 630)
½ tsp. baking powder
3 tbsp. milk
25 tsp. Preserve (forest berry, strawberry, rosehip)




1. Cream the butter or margarine with the sugar until smooth. Add the egg and beat for a further 2 minutes. Sieve together the flour and baking powder and fold into the butter mixture. Add enough milk to give the dough the right consistency. Wrap in cling film and leave to rest for 1 hour in the fridge. Preheat the oven to 180°.

2. Divide the dough into 4 portions. Roll each portion into a log measuring about 5 cm in diameter, cut the log into walnut-sized pieces and form each piece into a ball. Place the balls on a tray lined with baking paper, leaving enough space between them as they will spread and flatten out.

3. Use the end of a wooden spoon to make a round depression in the top of each ball. Stir the jam well with a fork as this makes it easier to portion out. With an espresso spoon or teaspoon, fill each hole with preserve. Bake for around 12-15 minutes, depending on size. Dust with icing sugar and enjoy!

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Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960


Export Manager

Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960


Sales-Assistant Export

Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960

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