Butter cookies with tone cabbean

Today (22.12.2021), on the day of Christmas biscuits, we have a special treat for you: our FYNCH-HATTON biscuit recipe with an African touch. 

Everything you need for 2 trays of biscuits:
125 g sugar | 360 g flour | 200 g soft butter | 1/3 tsp freshly grated tonka bean | 1 egg (size M) | pinch salt 

Tonka beans spice:
1/3 tsp freshly grated tonka bean | 150 g sugar | Cookie cutter

Knead all the ingredients and roll out the biscuit dough to about 4-5 mm thick. Cut out the biscuits and lay them out on a baking tray with baking paper, where they can be kept in a cool place for about 1 hour. Preheat the oven to 160 °C convection and place the biscuits in the oven for 7-9 minutes.
In a large bowl, mix the freshly grated tonka bean with the sugar. After the biscuits are baked, you can toss them in the spiced sugar mixture while they are still hot.
Your biscuits with African flair are ready! In order for them to develop their full aroma, we recommend leaving them in a biscuit tin for a few days.
Bon appétit!