John Myers
Crumble and Crunchy Biscuits black and White
The perfect crumble and crunchy biscuits black and white recipe with a picture and simple step-by-step instructions.
- 600 g Flour
- 300 g Sugar
- 320 g Butter
- 0,5 tsp Salt
- 30 g Cocoa
- 30 g Powdered sugar
- Put the butter in a saucepan and let it dissolve only lukewarm over a low heat! Mix the flour, sugar and salt in a bowl. Branch off 20 g of the dissolved butter and have it ready for a moment. Add the remaining 300 g to the flour mixture and mix everything with a wooden trowel until no more flour can be seen and the crumble forms. Do not use a machine.
- Divide the 1200 g crumble resulting from the ingredients into 2 equal portions. Put the remaining 20 g butter and cocoa into one of the two and mix with the wooden trowel with the crumble until the cocoa is evenly distributed.
- Preheat the oven to 200 °. Line the tray with baking paper or foil.
- Cover half a tray of both doughs with the crumble and press them firmly so that a “relatively” firm base is created. Then now – but give the sprinkles generously in the color change. So the light ones on the chocolate base and vice versa.
- Place the tray in the oven for 15 minutes on the middle rail. Then take it out briefly, cut the dough into approx. 4.5 cm squares with a sharp knife or pizza roller (or shape as desired) and lightly dust the entire surface of the crumble with powdered sugar. Put the tray back in the oven and bake for another 10 minutes.
- Shortly before taking it out – if available – switch on the grill function of the oven and let the powdered sugar caramelize for a maximum of 1 minute. Without the grill, simply set the oven to the highest setting for a short time and then only for 1 minute. After removing the biscuits, let them cool down completely on the baking tray. Then they can be lifted from the sheet metal with a wide knife or spatula and separated from each other.
- For everyone who loves crumble ….. these little beasts are buttery, crumble and, thanks to the caramelized sugar, they are nice and crispy. By using liquid butter, the crumbles keep their shape and don’t run apart during baking.
- The above mentioned person relates to 1 normal baking sheet.
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