200 g Butter
1 units Egg yolk (medium)
1 units Organic lime
100 g Raw cane sugar
2 tsp Rosemary (dried and chopped)
1 pinch Salt
0.5 units Vanilla pod
300 g Wholemeal flour
Leave the butter to soften. Wash the lime in hot water and dry it. Finely grate the zest. Add the rosemary and lime zest to the butter, mix well and leave to infuse slightly. Mix together the raw cane sugar, wholemeal flour, egg yolk, vanilla seeds and a pinch of salt. Add the butter and knead together to form a smooth dough. Refrigerate the dough for around 2 hours.
Ingredients
200 g Butter, 2 tsp Rosemary (dried and chopped), 1 units Organic lime, 100 g Raw cane sugar, 300 g Wholemeal flour, 1 units Egg yolk (medium), 0.5 units Vanilla pod, 1 pinch Salt
Remove the dough from the fridge and roll it out thinly. Cut out the biscuits using the biscuit cutter of your choice. Put the biscuits on a universal tray.
Start the automatic programme “Sweet and herby rosemary and lemon biscuits” and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, put the biscuits in the oven to bake. If you use all three shelf levels at the same time, increase the time by 3 to 5 minutes. Once baked, leave to cool down slightly then sprinkle with icing sugar.
738.25
10.07 g
45.21 g
73.97 g
