Spoon biscuits black & white

Name: Spoon biscuits black & white
Cook time: 40 min
Total time: 40 min
Yield: 25
Ingredients: 75 g clarified butter; 100 g brown sugar, 1 pinch of salt; 1 egg , 3 tablespoons whipped cream (size M); 250 g Flour; 2 slightly heaped Tsp baking powder; 1/2-1 slightly heaped tablespoon of cocoa; 1 TEASPOON Gingerbread spice; 25 Nut kernels (e.g. para- or macadamia nuts); 1 TABLESPOON Chocolate rolls; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 25

75 g clarified butter
100 g brown sugar, 1 pinch of salt
1 egg , 3 tablespoons whipped cream (size M)
250 g Flour
2 slightly heaped Tsp baking powder
1/2-1 slightly heaped tablespoon of cocoa
1 TEASPOON Gingerbread spice
25 Nut kernels (e.g. para- or macadamia nuts)
1 TABLESPOON Chocolate rolls
baking paper

Directions

1
Melt the lard at a mild heat. Stir in sugar and salt. Whisk egg and cream and stir into it. Mix flour and baking powder, stir in portions briefly, then knead briefly with hands.
2
Halve the dough. Knead cocoa under 1. half, spice under 2. half
3
Place 1 teaspoon each of light and dark pastry on a baking tray lined with baking paper and press 1 nut into it. Sprinkle some cookies with chocolate rolls. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Let them cool down