“A German twice-baked cookie.” - by Maria
Original recipe yields 4 dozen
- Heat milk over low heat until just below boiling. Remove from heat;stir in butter, honey and salt. Set aside and let cool.
- In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Add cooled milk mixture to softened yeast and beat in 4 cups flour.
- Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F (180 degrees C).
- Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
- With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven 5 minutes. Turn slices and bake 5 to 7 min. longer, or until golden on both sides. Turn off heat and leave zwieback in unopened oven until cool, about 45 minutes. Store in a tightly covered container.
Amount Per Serving (24 total)
- 101 cal
- 1.4 g
- 19.4 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"The recipe/ingredients are very simple. This was fun and easy to make. I had no idea what they how they would turn out, but I like them a lot. They're hard and crunchy, with the faintest sweetness ..." See morein the background. Apparently, you give them to babies when they're teething. They taste like breadsticks to me. Very yummy. Good snack."
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