Raisin chocolate biscotti

Honey cookies

• 200 GRAM SELF RAISING FLOUR
• 2 EGGS
• 150 GRAM SUGAR
• 75 GRAM RAISINS
• 75 GRAM CHOCOLATE, chopped

• 150 GRAM BUTTER
• 4 TBSP SUGAR
• 290 GRAM FLOUR
• 1 TBSP YEAST
• 1/2 CUP MILK
• 6 TBSP HONEY
• 2 TBSP SESAME SEED

Beat the eggs with the sugar. Stir in the flour, mix well. Add the chocolate and the raisins and knead again. Make two rectangular shapes of batter on a sheet of waxed paper and refrigerate half an hour. Bake them 30 minutes at 160 degrees Celsius. Slice the cake immediately in thin slices, put the slices on their side on a sheet of waxed paper. Bake 15 minutes at 150 degrees, turn them and bake 15 minutes more

Melt 120 gram butter, add the milk, 250 gram flour, the sugar and the yeast and put the dough in the fridge overnight. Melt the remaining butter with the rest of the flour, simmer until it turns golden brown. Turn off the heat and add the honey and sesame seed. Make small balls of the dough, make a hole in the middle and put some of the honey mixture in, close well and flatten the cookie. Bake the cookies 10 minutes in the oven at 18 degrees Celsius.

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