Caraway Biscuits Recipe
Ingredients
| 55 g -2 oz butter | ||
| 115 g - 4 oz plain flour | ||
| Salt | 1 Pinch | |
| Egg | 1 | |
| Water | 1 Tablespoon | |
| Caraway seeds | 4 Teaspoon | |
| 1/2 egg yolk, lightly beaten | ||
Directions
In a mixing bowl beat the 55 g - 2 oz butter and the oil with half of the sugar.
Into this mixture, beat the eggs until light and creamy, then whisk in the milk.
Sift the flour, baking powder, salt, cinnamon powder and fold all together with a metal spoon.
Spoon this mixture into twelve cake cases and bake for 25 minutes.
After this time the cakes should be lightly golden.
Take out from the oven and immediately brush the melted butter over them.
Sprinkle the powdered cinnamon, and caster sugar for that extra flavour.
Into this mixture, beat the eggs until light and creamy, then whisk in the milk.
Sift the flour, baking powder, salt, cinnamon powder and fold all together with a metal spoon.
Spoon this mixture into twelve cake cases and bake for 25 minutes.
After this time the cakes should be lightly golden.
Take out from the oven and immediately brush the melted butter over them.
Sprinkle the powdered cinnamon, and caster sugar for that extra flavour.
Chef
