| 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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