Spoon biscuits black & white

Name: Spoon biscuits black & white
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 50
Ingredients: 150 g clarified butter; 200 g demerara sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 6 TABLESPOONS Whipped cream; 500 g Flour; 1 package Baking Powder; 2 TABLESPOONS Cocoa powder; 1 TABLESPOON Gingerbread spice; 25 Brazil nut kernels; 25 Macadamia nut kernels; 3 TABLESPOONS Chocolate Rolls; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 50

150 g clarified butter
200 g demerara sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
6 TABLESPOONS Whipped cream
500 g Flour
1 package Baking Powder
2 TABLESPOONS Cocoa powder
1 TABLESPOON Gingerbread spice
25 Brazil nut kernels
25 Macadamia nut kernels
3 TABLESPOONS Chocolate Rolls
baking paper

Directions

1
Melt the clarified butter. Add sugar, vanilla sugar and salt and mix with the whisk of the hand mixer. Mix eggs and cream and stir into the butter-sugar mixture. Mix flour and baking powder, sieve onto the fat mass and fold in.
2
Remove half of the dough. Stir in cocoa. Season other half with gingerbread spice. Cover 3 baking trays with baking paper. Layer 1 teaspoon of each of the light pastry and 1 teaspoon of the dark pastry and alternately press 1 Brazil nut and 1 macadamia nut into the top.
3
Bake one after the other in a preheated oven (electric oven: 175 °C/ convection oven 150 °C/ gas: stage 2) for about 20 minutes. Approx. 5 minutes before the end of the baking time, spread chocolate rolls on some of the biscuits.
4
Let the sheets cool down on a grid.