Bionda Caramellis Cookies
Quick and easy to prepare and suitable for any occasion. Cookies can be made in a variety of ways and are a highlight on any cake table.
In this recipe, caramel lovers get their money's worth. With the Felchlin Bionda couverture (white, caramelised chocolate) and the caramellis (caramel granules with butter), this cookie is all about caramel.
Ingredients
Cookies
120
g
Butter, soft
100
g
Zucker
1
Pinch(es)
Salt
2
Piece(s)
Egg yolk
50
g
Felchlin Caramellis
200
g
Original spelt flour light
Preparation
Cookies
1. Stir the butter and sugar until the mixture is light in colour.
2. Add the salt and egg yolk and continue to stir.
3. Add the caramellis and Bionda (coarsely chopped).
4. Sieve in the spelt flour and mix everything together to form a smooth dough.
5. Roll the finished dough into a log approx. 5 cm in diameter, wrap in cling film and refrigerate for approx. 2 hours.
6. Cut the cookies, spread slices approx. 0.5 cm wide on the baking tray.
Bake at 200°C (fan oven 180°C) for approx. 10 minutes.
Leave to cool on the wire rack after baking.
Tip!
The unbaked cookie dough can also be frozen and, when ready to use, put in the oven frozen and bake.
Instead of Couverture Bionda, you can also use another Felchlin couverture. Caramelis can also be replaced with nuts.
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