Les Lacquemants

  • Lacquemants
  • Lacquemants
  • Lacquemants
  • Lacquemants
  • Lacquemants

Ingredients (for at least thirty cookies)

For the dough:

- 600 gr flour

- 200 gr soft butter

- 250 ml warm milk

- 100 gr crystallised sugar syrup

- 50 gr sugar

- 25 gr baker's yeast

- 1 egg yolk

- 1 pinch salt

For the syrup:

- 750 ml water

- 750 gr yellow sugar

- 300 gr brown sugar

- 150 gr crystallised sugar syrup

- 7 gr cocoa

- 1 pinch powdered cinnamon

- 3 soup spoons orange flower water

Opening day(s)

Start by making the syrup as it has to chill.

Pour all the ingredients into a saucepan: bring to the boil under supervision, then leave it to thicken on a low heat for half an hour.

Thin down the yeast in the warm milk.

Pour all the ingredients needed for the dough into a bowl and stir well until you obtain a smooth paste.

Shape a ball, place it on a floured board and cover with a clean towel.

Leave the dough to rise for an hour, keeping it away from draughts.

Shape little balls of dough weighing +/- 40 gr and flatten them with a rolling pin.

Cook on hot iron (using special waffle plates), cut into two crossways straight after removal from the iron and dip into the chilled syrup.

A real treat...

Bon appétit!

  • Level of difficulty :
    • Medium
  • Nombre de personnes :
    • Number of people 15
  • Temps de préparation :
    • Preparation time 0:30
    • Cooking time 2:00