| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Bread | 72 | Servings |
INGREDIENTS
| 2/3 | c | Sugar |
| 3/4 | c | Lukewarm honey |
| 1 | Egg | |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Ground anise |
| 1/2 | ts | Nutmeg |
| 1/2 | c | Milk or kirsch |
| 4 1/2 | c | All purpose flour with |
| 2 | ts | Baking powder |
INSTRUCTIONS
From: nathan.hammer@m.cc.utah.edu (nathan earl hammer) Date: 5 Dec 1993 15:06:36 -0700 This recipe comes from "The Swiss Cookbook" by Nika Standen Hazelton. I purchased it when I lived in Switzerland and found it to be quite authentic! Beat the sugar, honey, egg, spices and milk or Kirsch until smooth and well blended. Stir in the flour (which has been mixed with the baking powder) until a stiff dough is formed. Knead lightly on a floured board. Cover the dough and let rest 1 hour. Roll dough to 1/2 inch thickness. Cut into 3 inch rounds (obviously biberli). Brush with milk. Bake on a greased cookie sheet in a preheated slow oven (325 degrees F) for 15 to 20 minutes or until lightly browned. Makes aprox 6 dozen. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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