Susumelle Recipe – Spiced Calabrian Biscuits
These Calabrian biscuits were traditionally baked for Christmas, although today you'll find them year-round in bakeries across the region. The hard biscuits are flavoured with honey, cinnamon and...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.greatitalianchefs.com.
Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Saucepan
- Wooden spoon
- Oven
- Baking sheet
- Parchment paper
- Cooling rack
- Double boiler
- Spatula
- Rolling pin
- Chef's knife
Ingredients
- 200g of runny honey, use a variety with a mild flavour
- 50ml of water
- 500g of plain flour, sifted
- 200g of caster sugar
- 10g of cocoa powder, dark
- 8g of ground cinnamon
- 16g of baking powder
- 60g of whole milk
- 200g of dark chocolate, roughly chopped
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Susumelle (chocolate coated gingerbread biscuits) – Calabria
livingalifeincolour.com
Italian spiced Christmas biscuits (Cavallucci) | Recipes | WW Australia
weightwatchers.com
Easy Dessert with Crumbled Biscuits
bonapeti.com
Sicilian Cuddureddi Biscuits
simoneagostino.com
Festive spiced biscuits
nzwomansweeklyfood.co.nz
Caramelised Biscuit Traybake
nadiyahussain.com
Salted chocolate sablé
nzwomansweeklyfood.co.nz
Chocolate Biscuits Recipe
greatbritishchefs.com