honey and cinnamon rye biscuits

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Ingredients
Molino Soncini Cesare stone-milled rye flour125g
type-00 Molino Soncini Cesare flour75g
butter40g
organic Asiago Bosca della Rigoni honey90g
powdered cinnamon2 teaspoons
honey, if you want to make your biscuits sweeter30g
cake yeast powder2 teaspoons
egg1

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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