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Ingredients
| 150 g g | Butter Butter | ||
| 100 g g | Caster Sugar Caster Sugar | ||
| 1 pinches pinch | Salt Salt | ||
| 1 tbsp tbsp | Cinnamon Cinnamon | ||
| 1 tbsp tbsp | Nutmeg Nutmeg | ||
| 1 pieces piece | Eggs Egg | ||
| 150 g g | Flour Flour | ||
| 50 g g | Semolina Semolina | ||
| 0,5 tsp tsp | Baking soda Baking soda | ||
| 50 ml ml | Espresso Coffee
Espresso Coffee (Strong) | ||
| 50 g g | Dark Chocolates Dark Chocolate |
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Create new shopping listCinnamon & Nutmeg Biscuits
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Method
Biscuits:
- Butter, sugar, salt, nutmeg and cinnamon, gradually mix in the Egg support.
- Blend the flour, semolina and baking powder together and stir briefly in the espresso.
- Place walnut sized portions of biscuit mix on a greased proof tray, leave plenty of space between each biscuit.
- Bake in a pre-heated oven at 180°C for 12-15 minutes until the edges brown slightly.
- Allow time to cool down.
Decoration:
- Break up the chocolate in to small pieces and melt over a hot water. Design the biscuit with the chocolate using a fork to draw strips and swirls.
