John Myers
Spoon Biscuits Sometimes Fruity ……. Sometimes Chocolatey
The perfect spoon biscuits sometimes fruity ……. sometimes chocolatey recipe with a picture and simple step-by-step instructions.
- 200 g Butter hot
- 120 g Sugar
- 180 g Flour
- 2 teaspoon Vanilla sugar
- Currant jelly
- Frosting
- Nut and nougat cream sweet
- Dark couverture
- Heat the butter until it foams. Stir in sugar and dissolve while stirring. Be careful not to turn brown.
- Take the pot off the stove. Cool in a cold water bath while stirring.
- Mix the remaining dough ingredients and stir into the cooled butter. Let rest for about 10 minutes.
- Preheat the oven to 175 degrees circulating air. Line the tray with baking paper.
- Form cookies with a teaspoon: Put enough dough in the spoon that the surface can be smoothed out. Place with the smooth surface on the tray with a greater distance.
- Approx. Bake for 12-15 minutes until golden. Let cool on a cake rack.
- Mix the jelly of your choice with a little water or rum until smooth. Put 2 cookies together with the jelly.
- Or: Fill with nut nougat cream and dip halfway in chocolate coating.
- Good luck!
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