For the dough:

500 grams of flour
150 grams of powdered sugar
1 teaspoon baking soda
2 eggs
125 grams of margarine
125 grams of butter
100 grams of wheat flour
1/2 cup nuts
For the syrup:

1 litre of water
1 kilo of sugar
Juice of half a lemon

Preparation method

Preheat the oven to 160 ºC. Put the flour in a large bowl and make a small hole in the middle. Fill the hole up with sieved powdered sugar and add the wheat flour and baking soda. Add the two eggs as well as the thinly sliced butter and margarine. Knead everything until you have homogeneous dough. Form small dough balls, the size of a walnut, and place the balls on a greased baking tin (instead of greasing the baking tin you can also use baking paper). Press a nuts pit in the centre of each dumpling and bake the dumplings for 50 minutes or until golden brown. Now you can start to prepare the syrup.
To make the syrup, put the water, sugar and lemon juice in a pan and bring to the boil. Skim any foam with a skimmer. Leave the syrup to boil for another 5 minutes. Remove the dumplings from the oven when they are ready and pour the syrup with a spoon over the dumplings. Make sure the syrup and the dumplings have the same temperature in order for the dumplings to absorb the syrup better.
Serve cold.


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