What changed?
Ingredients unchanged, 2 steps changed.
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Serves | 4 | 4 |
| Time | 1 h 30 min | 1 h 30 min |
| kcal per person | — | — |
| Allergens | Records incomplete | Records incomplete |
Ingredients
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Butter | 250 g | 250 g |
| Wheat flour | 500 g | 500 g |
| Sugar | 700 g | 700 g |
Method
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| 1 | Turn the heat down, melt the butter gently, and add the flour once it has melted. | Turn the heat down, melt the butter gently, and add the flour once it has melted. |
| 2Changed | Roast the flour for 45-50 minutes over low heat, stirring without a break. 50 min | Roast the flour for 45-50 minutes over low heat, stirring without a break. 45 min |
| 3Changed | Add the sugar and work it into the flour with a wooden spoon. Keep stirring for 5-10 minutes. 10 min | Add the sugar and work it into the flour with a wooden spoon. Keep stirring for 5-10 minutes. 5 min |
| 4 | Scoop portions with a spoon onto a tray and let them cool. | Scoop portions with a spoon onto a tray and let them cool. |
Allergens and calories are worked out from today's records for both versions.