Summary

Ingredients

• 550 g rye flour, whole rain
• 150 g cane suar (whole cane suar)
• 150 g honey, more liquid
• 250 g butter, soft
• 2 egg (s)
• 1 bottle butter-vanilla flavor
• 100 g dried fruits
• 75 g flaxseed, crushed
• possibly sesame
• Chocolate, bitter (70% cocoa)

Print Recipe Pin Recipe

Instructions

1. First mix the soft butter, whole cane sugar and honey with the hand mixer on the highest setting. Add the eggs and stir the mixture for a few minutes.
2. Chop or weigh the dried fruit and stir in with the flaxseed. Knead in the rye wholemeal flour (either with the dough hook of the hand mixer or by hand). Knead the mixture into a smooth dough and place in the refrigerator for half an hour.
3. Roll out the dough about half a centimeter thick and cut into diamonds or squares with a knife. Depending on your taste, you can sprinkle sesame seeds on the rolled out dough before cutting and work it in with a rolling pin.
4. Or shape the dough into rolls (about 2 cm thick), cut into slices and shape them into round cookies with your fingers. Place the biscuits on a baking sheet lined with baking paper and put in the preheated oven.
5. Bake at 150 ° C (fan oven) for about 15 to 17 minutes. After cooling, dip in melted dark chocolate.