Preparation
Dough:
- Mix the flour, breadcrumbs, sugar, salt and vanilla flavoring.
- Add the cold butter and eggs, quickly knead into a dough, wrap in cling film and chill for approx. 1 hour.
Covering:
- Roughly chop the nuts and candied cherries.
- Place the softened butter, honey, sugar and whipping cream in a pan and bring to the boil, stirring constantly.
- Add the nuts, cherries and breadcrumbs, stir in well, remove from the heat and leave to cool slightly.
Cookies:
- Line a baking tray with baking paper.
- Preheat the oven to 180°C top/bottom heat.
- Roll out the dough on a floured work surface into a rectangle approx. 3 mm thick (approx. 32x26 cm) and place a baking frame around the dough.
- Spread the warm topping evenly over the dough and press down lightly with moistened hands.
- Bake on the middle shelf for approx. 20-25 minutes (do not bake too dark), leave to cool and cut into equal-sized rectangles (4x2 cm - 5x3 cm).
- Melt the chocolate couverture separately in a bain-marie, decorate the cookies with it and leave to dry completely.
- Store in a tin in a cool, dry place.
The recipe for 4 portions makes approx. 60 pieces.
