Clementine biscuits

Total: 55 Min. | Active: 15 Min.
Nutritional value / piece: 118 kcal
, Fat: 5 g
, Carbohydrate: 17 g
, Protein: 2 g


24 pieces


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:

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120 g butter, soft
130 g ground cane sugar
¼ tsp salt
2 tbsp liquid honey
¼ tsp bourbon vanilla powder
1 fresh egg
300 g light spelt flour
½ tsp baking powder


3 clementines, rinsed with hot water, dabbed dry
1 tbsp ground cane sugar
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baking paper, Baking tray

How it's done

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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.


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.

Good to know
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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