John Myers
Contents
show
Biscuit & Co: Dominoes
The perfect biscuit & co: dominoes recipe with a picture and simple step-by-step instructions.
For the dough
- 130 g Honey liquid
- 30 g Sugar
- 40 g Butter
- 1 Egg
- 150 g Spelled flour
- 100 g Dark couverture
- 1 tsp Ginger bread spice
- 2 tsp Baking powder
- 1 Pr Salt
For the jelly
- 1 Glass Quittengelee
- 4 tbsp Lemon juice
- 6 leaves Leaf of gelatine
For the marzipan layer
- 200 g Marzipan
- 100 g Walnut kernels
- 4 tbsp Orange liqueur
- Zest of an orange
For the coating
- 400 g Dark couverture
- For the dough, bring the honey, sugar and butter to the boil, stir until the sugar has dissolved. Allow to cool slightly. Chop the couverture and stir into the still warm honey mixture. Sift the flour, baking powder and spices into a mixing bowl, add the honey mixture and egg and stir well. Grease the small square baking pan and line it with baking paper. Pour in the dough and smooth it out. Bake at 160 degrees (preheated) for about 15-18 minutes. Allow to cool in the mold.
- For the jelly, bring the quince mixture to the boil with the lemon juice. Soak gelatine, squeeze it out and stir into the quince mixture. Let it sit for 5 minutes and carefully pour over the dough. It is best to let it cool down overnight. For the marzipan layer, finely paint the walnuts, toast them lightly and knead them with the liqueur into the marzipan mixture. Roll out between 2 clear sheets, cut to size and place on top of the jelly.
- Now cut cubes (2.5 x 2.5 cm). Melt the couverture (approx. 42 degrees) and dip the cubes using a fork. Let cool on a wire rack. Well worth the effort. The dominoes are tender and juicy.
Facebook Comments