Tasty, crunchy biscuit with the scent of Christmas. The biscuit will be even tastier if you always combine two pieces with the favorite jam.
No. of servings
|all-purpose flour / plain flour||1.75||oz||50||grams|
unsalted butter 7 oz (200 g) • cocoa powder 1.5 oz (40 g) • molasses 2.75 oz (80 g) • sugar cane 2.75 oz (80 g) • all-purpose flour / plain flour 1.75 oz (50 g) • wholemeal flour 5.25 oz (150 g) • egg white 2 pcs • ground cinnamon 0.5 tsp • ground ginger 0.5 tsp
Mix both flours and add butter, egg whites, molasses, sugar, cocoa, cinnamon and ginger. Knead the dough, wrap it in foil and let it rest in the cold for 24 hours. Cut the dough in half. Put one half back in the fridge, roll out the other to about 0.5 cm.
Cut biscuits with a bigger mould out ...
...and press little mould to create a pattern.
Using a wider knife, put them on a baking sheet lined with baking paper.
Bake for 10 minutes at 180 °C.
Remove it from the baking sheet only after it is completely cooled. Process the second part of the dough after baking the first one.