John Myers
Ingredients for 1 servings:
- 200 g butter
- 160 g sugar
- 3 egg yolks
- 1 pinch of salt
- 200 g flour
- 80 g cornstarch
- 2 pinches of baking powder
- 2 shots of rum
- 3 tbsp cocoa powder, unsat.
- 50 g granulated sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
Tea biscuits, makes about 40 pieces
Cream butter, sugar, salt, and egg yolk until fluffy. Sift flour with cornstarch and baking powder. Combine everything and knead into a dough. Divide the dough in half, mix the rum into one half and the cocoa into the other. Wrap the dough in foil and chill. Roll out the dough, using a little flour, into an equal-sized square, about 3-4 mm thick. Brush the chocolate dough with a little water and place the light dough on top. Divide this sheet in half again and place it on top of the other. Sprinkle with sugar and press it down firmly. Chill the sheet again, then cut into 2 x 3 cm pieces. Bake on baking paper at 170°C for about 10-15 minutes until golden brown.
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