for 27 pieces

Biscuit dough

200 g	butter, soft
120 g	icing sugar
2 tsp	spice mixture for Birnbrot (pastry with dried pear filling)
1 pinch	salt
1	fresh egg white
300 g	white flour

Caramel dodgers

100 g	caramel spread
1 tbsp	icing sugar, to dust
½ tsp	spice mixture for Birnbrot (pastry with dried pear filling)

How it's done

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.

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