Vanilla Sticks

Cream butter with sugar, salt and vanilla sugar. Gradually add the egg, milk and flour. Fill the mixture into a piping bag with a serrated or round nozzle (approx. 7 mm Ø). Pipe small sticks, pretzels or any other shapes onto a prepared baking tray. Bake in the preheated oven at 165 to 175 °C for about 12 minutes until light. Spread half of the cooled Stangerl on the underside with jam, nougat or cream and assemble with the other half. Decorate with chocolate icing if desired. Variation: For cocoa sticks, reduce the amount of flour by 20 g and replace with 20 g cocoa powder. Sprinkle with coarse sugar before baking. Or sprinkle with a mixture of vanilla sugar and powdered sugar or cinnamon and powdered sugar while still warm.

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