Bastogne (Belgian biscuits)

Ingredients for Bastogne (Belgian biscuits)

Instructions for Bastogne (Belgian biscuits)

To prepare the Bastogne (Belgian biscuits) recipe, please follow these instructions:

Mix flour, soda and sugar in a large bowl of bowl. Premiere ginger, softened butter, lemon juice, grated lemon peel and the remaining ingredients. The honey must be soft or viscous. If it is stuck, it must first be louped in a saucepan. Use if necessary. A good cane sugar syrup or acacia honey. Stir first the dough into the bowl with a large saucepan. Then cook it on the kitchen table and refrigerate for 2-3 hours.

However, it can be baked right away but is not so easy to handle.

Cut the chilled dough into blocks and roll them into thick rolls, cut into slices and put on a greased baking sheet.

Bake at approx. 175 ° well 10 min. Until they are even brown. Take care they do not get too dark. Take the plate out to cool them on the sandwich paper.

When all cakes are baked, they probably need to get to the oven again for drying after less heat (with hot air you can dry several plates at a time).

Before the cakes come in cans, they must be cooled to room temperature and they must be completely dry and tough when pressing a nail on the underside. Then they can also stay long.