At Zagler you leave the bread as much time as you need. One does not urge, one is the luxury to treat the dough with minimal baking but with much knowledge and patience. In this area one is already very close to the roots or has reached the roots.
This is appreciated by the customers. They also take pleasure in the visual contingencies caused by natural baking because they know how valuable Zagler bread is.
Bread is made with the heart
Our recipe tip "Spitzbuben"
Cane sugar 500g
Grated hazelnuts 230g
Wholemeal spelt flour 570g
Eggs 3 pcs
1. cut the butter into pieces and rub into the flour so that no pieces of butter are visible. Add the sugar, nuts, egg yolks and a pinch of salt and quickly knead into a smooth dough.
2 Shape the shortcrust pastry into a ball, place in a bowl, cover and leave to rest in the fridge for at least half an hour.
3. roll out the dough thinly on a floured work surface using a pastry roller. Cut out biscuits using a Linzer biscuit cutter.
Make sure that one half of the biscuit forms the "base" of the finished Spitzbuben and the second half with holes forms the "lid". So cut out the same number of biscuits with and without holes!
4. place the biscuits on a baking tray lined with baking paper and bake in a preheated oven at 190° for approx. 10 minutes.
5. once the edges have taken on some colour, remove the biscuits from the oven and leave to cool.
6. spread the centre of the biscuit bases with currant jam and assemble with the perforated biscuits.