Our Recipes honey and cinnamon rye biscuits
honey and cinnamon rye biscuits
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare stone-milled rye flour||125g|
|type-00 Molino Soncini Cesare flour||75g|
|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|
Ingredients for the filling/topping
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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