30g 04 Whisky Masquerade
180g wheat flour
70g cane sugar
110g cold butter
Grated zest of 1/2 lemon
1 vanilla bar
2 tsp baking powder
A little nip salt
Mix all the dry ingredients together (i.e. everything except butter and eggs)
Crumble the cold butter into the dough with your hands until completely uniform and finely-mixed.
Whisk the two eggs together in another bowl and transfer it to the mixture. Knead quickly, be careful not to work too much with the dough - otherwise they form gluten and lose crispness.
Take small pieces of dough (a good teaspoon of dough) and roll it into small balls.
Place the balls on a baking sheet covered with baking paper and thicken them slightly flat at the top
Bake the chamber churns in the oven at 160 degrees hot air for 15 minutes.
Take them out after 15 minutes and let them cool on a grate for 10 minutes.
Once cooled, they are once again put in the oven at 160 degrees hot air for 15 minutes (It is in this particular double baking that the magic happens ;))
Take them out after 15 minutes and let them cool.
Enjoy them crispy on top of your favorite cold bowl with fresh berries.
Good summer - bon appétit!