Well, who else is into animal prints here? These Leopard Biscuits fit like a glove. Or like the leopard pattern on the biscuits. Come on, that was almost funny. But jokes aside. Besides the fun of baking, please stay. The delicacies here look very nice, but above all they taste delicious. Nice and crisp and just right. You have to live it, otherwise you don’t know what we’re talking about.
But beware: the whole thing is not conjured for a moment. Leopard biscuits require a little patience and effort. Because it’s not hard work, no profit. In principle it is very simple, a little more is needed. But really sweet treats take a little longer. And that’s okay too! At the end of the day, the big cat particles are the reward for our efforts and therefore deserve them twice.
So if you’ve already been convinced of leopard cookies (this happens at the latest when you try them), then our collection of cookie jar recipes will appeal to you. There you will find everything in your favorite cookie jar. But never forget that cookies and cookies are not the same, even if they are both in a cookie jar. Anyway, here are some ideas for your jar:
Did you already know? Every Friday morning we sweeten your breakfast with the EAT CLUB newsletter. Subscribe if you want top kitchen tips and tricks and are always on the lookout for new food trends and creative recipes.
Look Leo in your oven thanks to these leopard cookies
description
We’re bringing back animal prints! And as a crispy and delicious leopard biscuit.
the preparation
-
Knead the flour, icing sugar, a pinch of salt, egg, vanilla extract and pieces of butter to form a soft dough. Cut the dough in half. Knead the ground almonds in half. Knead 1 teaspoon of cocoa under the remaining 1/3 of the dough. Knead 2 teaspoons of cocoa into the remaining dough.
-
Divide the light brown dough into 6 pieces and roll each into strands (about 25 cm long). Form the dark brown dough into strands and flatten on a floured work surface. Wrap the light brown threads in it. The lighter the dough should not be completely closed, the more natural the leopard pattern will be.
-
Roll out the light dough into a rectangle (about 28 x 30 cm). Cut into 6 strips and wrap the chocolate rolls in them. Clean the canyons very thinly with water, place them close to each other and carefully shape them into a large round. Freeze wrapped in foil for 45 minutes.
-
Cut the roll into slices about 1 cm wide. Spread the slices on two baking sheets lined with parchment paper. Bake on trays in a preheated oven (180 degrees, fan: 160 degrees, gas: 2 levels) for about 12 minutes. Leave to cool.