Tyrolean recipes - farm recipes
Dessert
300 g rye flour
100 g sugar
2 eggs
2 tbsp honey
½ tbsp sodium bicarbonate
½ tspn cinnamon
½ powdered clove
1 pinch of salt
preparation
Knead all the ingredients to form a dough and leave at room temperature overnight. Then roll out the dough to about 5 mm thickness, cut out biscuits and bake at 220° C (upper and lower heat) for around 5 minutes.
Bernadette Bachmann from Stoffnerhof 'Red Rooster' farm in Welsberg-Taisten wishes you happy baking.
Bernadette Bachmann from Stoffnerhof 'Red Rooster' farm in Welsberg-Taisten wishes you happy baking.
www.redrooster.it
