Dutch Stuffed Monkeys
Very tasty biscuit - mini-cake recipe. Great for lunch boxes and party snack dish
15 oz butter
12oz light brown sugar
8 oz citron peel, finely chopped
8 oz ground almonds
1 tsp cinnamon
0.5 tsp vanilla
Make a paste by working 12oz of the butter into the flour, along with the light brown sugar, one egg, one teaspoon of cinnamon, and a pinch of salt.
Next mix the finely chopped citron peel with the ground almonds, and three ounces of butter. Then flavour with the vanilla and bind with the yolks of two eggs.
Roll out the dough and divide into two parts. Place one-half on a well-buttered flat pan and spread the mixture over it and cover then with the other half of the paste.
Brush with beaten egg, sprinkle with poppy seed and bake in a moderately quick oven for one-half hour. When done let cool and then cut into square or oblong pieces.
The butter cakes may be made of one layer of dough sprinkled with citron and almonds and some poppy seed.
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