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
Biscuit dough
Caramel dodgers
How it's done
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Biscuit dough
Place the butter in a bowl, add the icing sugar, spice and salt, beat using the whisk on a mixer. Briefly mix in the egg white. Add the flour, combine to form a soft dough – do not knead. Flatten the dough a little, cover and chill for at least 1 hr.
Biscuits
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 2 mm thick. Cut out circles (approx. 4 cm in diameter), place on two baking trays lined with baking paper. Using a smaller cutter, cut a hole (approx. 1 cm in diameter) in half of the biscuits, chill the biscuits for approx. 15 mins.
To bake
Approx. 8 mins. in an oven preheated to 160 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Caramel dodgers
Stir the spread until smooth, spread over the flat side of the biscuit bases. Mix the icing sugar and pear bread spice, dust the top half of the biscuits with the spiced powder, place on top.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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