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
To shape
Icing
How it's done
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Dough
Place the sugar and eggs in a bowl, beat using the whisk on a mixer, continue to beat until the mixture becomes lighter in colour. Add the flour and all the other ingredients up to and including the ground cloves, mix.
To shape
With lightly oiled hands, shape the dough into approx. 2.5 cm balls, place on a baking tray lined with baking paper. Leave the balls to dry (uncovered) at room temperature for approx. 12 hrs. or overnight.
To bake
Approx. 7 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
Icing
Pour the icing into a small bowl. Dip the biscuits in the icing using a fork, place on a rack and allow the excess icing to drip off, leave to dry.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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