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 decorate
How it's done
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Dough
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg and continue to beat until the mixture becomes lighter in colour. Combine the flour and baking powder, add to the mixture along with the biscuits, mix together to form a soft dough (do not knead).
Cookies
Shape the dough into 8 balls, flatten a little. Place on a baking tray lined with baking paper, leaving plenty of room between each cookie.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
To decorate
Stir the caramel spread and transfer to a disposable piping bag, snip off a corner. Pipe the spread onto the cookies, sprinkle the biscuit crumbs on top.
| Shelf life: | Store the cookies (without the topping) in an airtight container for approx. 2 weeks. Decorate the biscuits shortly before serving. |
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