Biscômes (Fribourg spiced honey cakes)

Preparation

Caramelize the sugar and deglaze with water or cream.

Let cool slightly, then add the honey and butter.

Dissolve the baking carbonate in cold water and stir it into the cooled mixture.

Mix the spice blend and gradually add the flour while kneading well until the dough is smooth but still very soft.

Let the dough rest for 2 to 3 days in a cool place, covered with a cloth to prevent it from drying out.

Before use, knead the dough well again, adding a little flour if necessary.

Roasted chopped hazelnuts can also be added before baking.

Roll out the dough to a thickness of 1 cm, cut into shapes, and bake in the oven at 200° C.

Once out of the oven, decorate as desired with almonds, dried or candied fruit, and icing sugar.

Tips !

• For filled biscômes: make a filling with almonds, hazelnuts, a bit of honey, and lemon juice.
• Roll the dough thinner, spread the filling over one half, fold the other half over the top, roll out slightly again, and cut into desired shapes.

Recipe from the book: Cuisine & Traditions au Pays de Fribourg, Editions La Sarine.