Ein herzliches Dankeschön für dieses tolle Rezept! Dieser Teig ist der erste, den ich probiere, bei dem man die Kekse exakt in der Form aus dem Ofen holt, wie man sie hinein geschoben hat. Gerade bei den Krönchen ist das ja sehr wichtig. Minzgeschmack habe ich weggelassen, weil ich diese Zutat nicht so einfach kaufen konnte.
Das "Gefummel", die Krönchen heil zu produzieren, lohnt sich! Ein tolles Geschenk für Freundinnen!

And by the way, the traditional little Christmas treats in England are mince pies. Mincemeat (no actual meat, just a thick consistency of cooked down dried fruits and chopped nuts with sugar and sweet spices), perhaps a dash of brandy, encased in deliciously crumbly shortcrust pastry. Eat cold or hot with brandy butter/custard.

I have nothing against creativity either. But this is about as English as a Brezel. We very rarely use poppy seeds in sweet baking and mint is most certainly not a traditional English Christmas flavour. We do not consume afternoon tea everyday, this is something belonging mostly to upper middle/upper class ladies of leisure and grannies, a rare occasion for anyone else. The only shred of truth in this whole article is that English people do indeed enjoy shortbread as much and as frequently as the Scottish. This annoys me because so many Germans think British food is awful due to sheer ignorance.