Beat light butter or butter until soft. Add sugar, salt and eggs, stir until light in color. Add lemon zest and kirsch, sift in flour and baking powder, mix precisely to form a soft dough, rest in the refrigerator for 1 hour with the lid closed. Form finger-thick rolls from the dough on a little flour, cut diagonally into 6 cm long pieces, form Schenkeli. Brush away flour if necessary.
Fry: Bake Schenkeli in oven at about 160 °C.
Remove, drain on a wire rack lined with household paper.
Store: The Schenkeli taste best when fresh.
They can be stored in tins for about 2 weeks.
1 unit of Schenkeli dough (see basic recipe), use the zest of 3 untreated oranges instead of lemon zest and Grund Marnier instead of Kirsch.
Frying and storage See basic recipe.
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