Prepare these angelic biscuits with the Classic Kitchen Angel Eyes mixture! Super fast and super yummy!
Type / flavor:
Packing / weight:
70g margarine on room temperature, 2 eggs, jam
Mix the content of the bottle with 70g of butter (on room temperature) and 2 eggs. Let the mixture rest in refrigerator for an hour, then form walnut size dumplings. With the end of a wooden spoon, make small hollows in the middle of each dumpling. Put them in a baking-paper covered pan for 3-4 cms far from one anothe. Wash them with egg-white and spread ground walnut over the top. Bake them for 12-14 minutes at 175 degrees Celsius, then place jam in each hollows.
wheat flour, brown sugar, sugar, walnut replacement (sugar, soybean fat, sunflower flour, semolina, cornflour, walnut 4%, cinnamon, rye malt, acidity regulators: citric acid, aroma), vanillin sugar, baking powder (stabilizer: disodium pyrophosphate, bulking agent: sodium bicarbonate, corn starch), dried grated lemon peel, ground cinnamon
The HACCP food safety system has been in practice since 2002, serving food safety and traceability obligations. IFS management system was introduced in 2007. The company has its own laboratory, which forms the basis of internal quality control.
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