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70g per piece Recipe for 24 pieces – Christmas homemade speciality
• Sift the dry ingredients together
• Mix the butter and the sugar until the mixture is creamy
• Add the molasses
• Add the eggs progressively (at ambient temperature for a good emulsion)
• Combine the dry ingredients in the mixture and mix until you obtain a smooth consistency
• Let the dough stand until it is stable
• Use a biscuit press or spoon to shape the dough
• Freeze until needed
Before baking, roll the dough in the raw sugar
11 minutes in the oven at 160°C (fan 2)
delicious with coffee and tea or with champagne and hot cider or rum.
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