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
Dough
Biscuits
Utensils
For a baking sheet (approx. 28 cm Ø), lined with baking paper
How it's done
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Dough
Place the butter in a bowl, add the sugar and all the other ingredients up to and including the egg, then beat for approx. 3 mins. using the whisk on a mixer. Combine the flour and baking powder, mix in.
Biscuits
Divide the dough into 24 portions, shape into balls and place on two baking trays lined with baking paper. Cut the clementines into 24 thin slices. Flatten the balls, place one clementine slice on top of each biscuit, sprinkle with sugar.
To bake
Approx. 20 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
| Tip: | The biscuits are best eaten fresh. |
|---|---|
| Shelf life: | In a tightly sealed tin approx. 5 days. Do not stack biscuits in several layers in the tin. |
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