Biscohos
Yield
5 dozenPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | teaspoons |
star anise
|
*
|
| 1 | teaspoon |
cloves, ground
|
|
| 1 | cup |
sugar
|
|
| 1 | pound |
vegetable shortening
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 1E+1 | ml |
star anise
|
*
|
| 5 | ml |
cloves, ground
|
|
| 237 | ml |
sugar
|
|
| 453.6 | g |
vegetable shortening
|
|
| 2 | large |
eggs
|
|
Directions
Cream shortening and sugar.
Add eggs and mix well. Add dry ingredients and mix together.
Place teaspoon size balls on cookie sheet, and press with thumb.
Bake and sprinkle with sugar and cinnamon while hot.
Bake 15 to 20 minutes at 350℉ (180℃).
