- 100 GRAM BUTTER
- 100 GRAM SUGAR
- 150 GRAM FLOUR
- 1 TSP BAKING POWDER
- 75 GRAM DRIED MANGO, chopped
- 50 GRAM COCONUT, chopped
- 25 GRAM
SUGARED CITRUS PEEL
or GRATED ORANGE PEEL
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- 100 GRAM BUTTER
- 75 GRAM SUGAR
- 100 GRAM FLOUR
- 1 TSP BAKING POWDER
- 75 GRAM CHOCOLATE, chopped
- 50 GRAM ALMONDS, chopped
- 75 GRAM SEMOLINA
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Mix sugar and butter for a few
minutes until smooth. Stir in first the flour and then the other ingredients.
Form small balls, leave some space in between them on a baking sheet. Bake at
175 degrees, a little longer than 10 minutes.
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Mix sugar and butter for a few
minutes until smooth. Stir in first the flour, then the baking powder,
semolina and two thirds of the chocolate and almonds.
Form small balls, flatten those, leave some space in between them on a baking sheet.
Sprinkle with the rest of the chocolate and almonds. Bake at
175 degrees, for about 15 minutes.
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