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Molasses biscuit

Molasses biscuit

    

Tasty, crunchy biscuit with the scent of Christmas. The biscuit will be even tastier if you always combine two pieces with the favorite jam.

Cook

No. of servings

50

Ready in

Difficulty

medium

 

 

all-purpose flour / plain flour1.75oz50grams
cocoa powder1.5oz40grams
egg white2pcs2pieces
ground cinnamon0.5tsp½teaspoon
ground ginger0.5tsp½teaspoon
molasses2.75oz80grams
sugar cane2.75oz80grams
unsalted butter7oz200grams
wholemeal flour5.25oz150grams

1. 

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.

2. 

Cut biscuits with a bigger mould out ...

3. 

...and press little mould to create a pattern.

4. 

Using a wider knife, put them on a baking sheet lined with baking paper.

5. 

Bake for 10 minutes at 180 °C.

6. 

Remove it from the baking sheet only after it is completely cooled. Process the second part of the dough after baking the first one.

Bon appetit!

 

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