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
Linseed mixture
Dough
Glaze
How it's done
Linseed mixture
Blitz the linseed in a food processor, place in a small bowl with the water, mix, leave to absorb for approx. 5 mins.
Dough
Using the whisk on a mixer, beat the butter substitute and sugar in a bowl until light and creamy. Stir in the linseed mixture. Combine the flour with all the other ingredients up to and including the salt, add, mix to form a dough. Do not knead. Wrap the dough in cling film, chill for approx. 1 hr.
To shape
Shape the dough into approx. 12 balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball.
To bake
Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
Glaze
Whisk the butter substitute, icing sugar, maple syrup and salt in a bowl. If the mixture is too thick, mix in a few drops of water. Spread the glaze on top of the biscuits, decorate as desired, allow the glaze to dry.
| Note: | For the perfect glaze, the icing sugar must be very fine. If your icing sugar has small clumps, sift it through a sieve. |
|---|---|
| Tip: | Star anise on the biscuits looks pretty but should not be eaten. You can also sprinkle the biscuits with cinnamon. |
| Shelf life: | Keep in an airtight tin for approx. 3 days. |
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