Recipes

Little Dead Legs Biscuits

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Wallaby Flour 3⅛ cups
200 g Unsalted Butter ⅘ cup
350 g Caster Sugar 1⅔ cup
200 g Raw Whole Almonds 1⅓ cups
200 g Roasted Whole Hazelnuts 1⅔ cups
125 g Egg 2 each
3 g Vanilla Essence ¼ tbsp
2 g Cinnamon ¾ tsp
1 each Lemon Zest 1 each

Method

  1.  Preheat oven to 210°C.

  2. Mix the butter and sugar together.

  3. Add the egg and mix well.

  4. Add the Laucke Wallaby Flour and mix to a dough.

  5. Add the almonds and hazelnuts and mix in gently.

  6. Mould to a rectangle shape 1.5 cm thick, press into shape using flat pieces of plastic, or a ruler to straighten the edges. 

  7. Place into the refrigerator to become firm.

  8. Cut into 1 cm wide slices, and turn the cut surface to the top.

  9. Bake at 210°C for 12 – 15 minutes.

  10. After baking, a more visual appeal can be achieved by dipping the ends in chocolate.

  • Laucke Specialities
  • Bake: 12 - 15 minutes
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