Our Recipes honey and cinnamon rye biscuits
honey and cinnamon rye biscuits
See the recipe by Teresa Mosca
Blog: Nella Cucina di Teresa
| Ingredients | |
| Molino Soncini Cesare stone-milled rye flour | 125g |
| type-00 Molino Soncini Cesare flour | 75g |
| butter | 40g |
| organic Asiago Bosca della Rigoni honey | 90g |
| powdered cinnamon | 2 teaspoons |
| honey, if you want to make your biscuits sweeter | 30g |
| cake yeast powder | 2 teaspoons |
| egg | 1 |
Ingredients for the filling/topping
Recipe:
In a deep pot, place both types of flour, plus the egg, the melted butter, yeast, cinnamon, and finally the honey. Work it all together until you have a soft and compact dough, which you should then leave in the fridge for half an hour. Remove from the fridge, and roll your dough out to a 4-mm thickness: now cut your biscuits into your preferred shapes. Place on a baking tray lined with oven-paper and bake at 170°C for 15 minutes. Leave to cool before serving.
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