Preparations: Preheat the oven to 200°C. Cover baking sheets with paper, prepare 2-3 water glasses.
Dough: Melt butter and quickly and briefly fold in the remaining ingredients. Let rest. From the mixture, spread very thin cookies on the paper (12 cm in diameter, max. 2-3 per tray). Bake for approx. 5 to 10 minutes -> each tray separately! Immediately lift off the discs while the dough is still hot and put them over the glasses. Allow to cool.
Finish: Prepare fruit and marinate with lemon juice, Cointreau and powdered sugar. Fill with the fruit and sprinkle with powdered sugar.
Preparation Tip:
The Hippenschüsserln can be stored dry for several days.
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