http___www.travellingoven.com_easyrecipe-print_3391-1__1.xml
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2 cups (240 g) all-purpose flour (I used spelt flour) For sugar glaze: 1¾ cup (200 g) powdered sugar 5 tbsp lemon juice Note: 1 cup = 250 ml Preparation Preheat oven to 170 C / 338 F. Line a large baking tray with baking paper. Mix egg whites with a pinch of salt until firm peaks form. Set aside. In another bowl mix softened butter, sugar and egg yolks until you get a smooth creamy mixture. In the yolks mixture stir in grated or melted chocolate and stir using a wooden spoon. Alternately add whipped egg whites and flour and stir well until all ingredients are combined. Pour and spread mixture into prepared baking tray. Bake 25-30 min. While it's baking, prepare the sugar glaze by mixing powdered sugar and lemon juice for about 10 minutes until smooth and glossy. Remove from the oven and immediately while still hot pour the sugar glaze over the baked dough. Take a glass and press it into a corner to make the circle shape and transfer it to a large plate. Press the glass again so you make the crescent / half-moon shape. Repeat making half-moon shapes directly in the baking tray and keep transferring them to the plate. Leave the to cool and store in metal cookies box or airtight container. Enjoy! Recipe by Travelling oven at http://www.travellingoven.com/2017/12/mums-soft-chocolate-crescent-cookies/
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Author: (recept je u nasoj obitelji od ranih 60-ih) Serves: 32 - 35 keksa Ingredients SASTOJCI 240 g maslaca, sobne temperature 200 g secera (ja sam koristila kokosov secer) 8 zumanjaka 240 g tamne cokolade, naribane ili otopljene 8 bjelanjaka + prstohvat soli 240 g brasna (ja sam koristila pirovo brasno) Za glazuru: 200 g secera u prahu + 5 zlica limunovog soka Preparation Zagrijte pecnicu na 170 C. Oblozite veliki pleh (onaj za pecnicu) papirom za pecenje. U posudi izmiksajte bjelanjke s malo soli dok ne dobijete cvrsti snijeg. U drugoj vecoj posudi miksajte omeksali maslac, secer i zumanjke dok ne dobijete glatku smjesu. U smjesu od zumanjaka umijesajte kuhacom naribanu ili otopljenu cokoladu i nazimjenicno dodavajte snijeg od bjelanjaka i brasno. Ulijte dobivenu smjesu u pripremljeni pleh. Pecite 25-30 minuta. Dok se pece napravite glazuru tako sto miksate secer u prahu i limunov sok 10-ak minuta. Izvadite iz pecnice i odmah dok je vruce prelijte pripremljenom glazurom. Uzmite casu i odmah vruce i preliveno glazurom utisnite casu u rub pleha, izvadite taj krug na velik tanju i opet utisnite casu tako da napravite oblik polumjeseca. Zatim u plehu direktno casom radite polumjesece i vadite ih na tanjur da se hlade. Kad se ohlade, pohranite u metalnu kutiju za kekse. Dobar tek! Recipe by Travelling oven at http://www.travellingoven.com/2017/12/mums-soft-chocolate-crescent-cookies/