Brown spice biscuits with chocolate icing

Name: Brown spice biscuits with chocolate icing
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 125 g Butter; 100 g demerara sugar; 60 g Maple syrup; 100 g Pecan kernels; 250 g Flour; 1/4 TEASPOON ground cloves; 1 TEASPOON ground cinnamon; 1/4 TEASPOON Ginger powder; 100 g Dark chocolate coating; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

125 g Butter
100 g demerara sugar
60 g Maple syrup
100 g Pecan kernels
250 g Flour
1/4 TEASPOON ground cloves
1 TEASPOON ground cinnamon
1/4 TEASPOON Ginger powder
100 g Dark chocolate coating
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Bring butter, sugar and syrup to the boil. Take the pot from the stove, let the mixture cool down. Chop the nuts, put them into the pot and stir in. Mix flour and spices and knead into the cooled down syrup mixture. Form a roll (approx. 4 cm Ø, approx. 30 cm long) from the dough, wrap it in aluminium foil and put it in a cool place overnight. Cut half the roll of dough into thin slices and spread them on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, remove from oven. Put the cookies on a cake rack and let them cool down. Cut the remaining roll into slices, spread on the baking tray and bake in the same way. Chop the chocolate coating and melt on a warm water bath. Dip half of the cooled biscuits into the chocolate coating and place them back on the rack to dry
3
waiting time approx. 13 1/4 hours