for 24 pieces

Dough

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

Biscuits

3	clementines, rinsed with hot water, dabbed dry
1 tbsp	ground cane sugar

How it's done

Dough

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.

Biscuits

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.

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