Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Butter mixture
Dark-coloured dough
Light-coloured dough
How it's done
Butter mixture
Place the butter in a bowl, whisk in the sugar and salt. Mix in the eggs and egg yolk and continue to stir until the mixture becomes lighter in colour. Divide the butter mixture in two.
Dark-coloured dough
Add the flour and cocoa powder to one of the butter mixtures, mix to form a dough, flatten slightly. Cover the dough and chill for approx. 2 hrs.
Light-coloured dough
Add the flour and lemon zest to the other butter mixture, mix to form a dough, flatten slightly. Cover the dough and chill for approx. 2 hrs.
To shape
Shape the dough into rolls about the thickness of a pencil approx. 15 cm long. Twist one light and one dark roll together into a candy cane shape, place on two trays lined with baking paper and chill for approx. 15 mins.
To bake
Bake each tray for approx. 9 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool on the tray.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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