honey and cinnamon rye biscuits

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

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