Puttlingen Biscuits

Fancy knot-shaped chocolate biscuits , Puttlingen (poot-leen-gen) Biscuits are particularly popular in their native

Germany. Serve as a snack with coffee or as one of a selection of cakes and biscuits at a formal afternoon tea.

4 oz. unsalted butter

2 oz. sugar

1 egg

8 oz. flour

2 tablespoons cocoa powder

1 tablespoon milk

2 tablespoons sugar

2 oz. dark cooking chocolate, broken into pieces

1 tablespoon golden syrup

1 teaspoon butter

In a large mixing bowl, cream the butter with a wooden spoon until it is light and fluffy. Add the sugar and beat until the mixture is smooth and creamy. Stir the egg into the butter and sugar mixture and beat well until it is thoroughly combined.

Sift the flour and cocoa powder into the bowl. Beat well to blend. Using your hands, lightly knead the dough until it is smooth. Cover the dough and chill it in the refrigerator for 30 minutes.

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

Remove the dough from the refrigerator and cut it into 30 even-sized pieces. Roll each piece of dough into a long sausage shape, about 12-inchcs long. Place the dough on a working surface and curve the ends towards yourself. Cross the loop halfway along each side and twist once. Bend the ends back and press them firmly on to the curve of the loop. Repeat the shaping with the remaining pieces of dough.

Place the biscuits about

1-inch apart on two large baking sheets. Place the sheets in the oven and bake the biscuits for

10 minutes or until they are firm to the touch.

Remove the sheets from the oven and transfer the biscuits to a wire rack to cool completely.

To prepare the glaze, place the milk, sugar, chocolate and golden syrup in a small saucepan. Place the pan over very low heat and cook, stirring constantly, until the sugar has dissolved and the chocolate melted. Stir in the butter. Remove the pan from the heat and allow the mixture to cool to lukewarm.

When the biscuits are cold, dip each one into the glaze, then transfer to a wire rack to dry. (The glaze will not dry completely.)

Either serve the biscuits immediately or store them in an airtight tin until they are required.

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