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  • 250 g    Unsalted Butter, soft
  • 375 g    Flour
  •   90 g    Raw Sugar**
  •        3    Egg Yolks
  •   45 g    Cocoa, unsweetened
  •     8 g    Cinnamon


  •   1 tsp    Lemon Juice
  •              Confectioners Sugar


Cream butter, add sugar and egg yolks, beat until well blended.
Add flour, cocoa and cinnamon, then knead together until a smooth dough is formed.
Roll the dough into one inch round tube and shape to resemble a loaf of bread. Wrap in plastic and refrigerate for one hour.

Line a cookie sheet with parchment paper.

Remove the dough from the plastic, with a sharp knife, cut 1 cm thick slices, flatten slightly and place on cookie sheet.
Bake at 325°F for 14 – 18 minutes.
Cool before glazing.

Glaze: In a small dish combine the juice with enough confectioners sugar to make a paste.
When cookies are cool spread some glaze onto the center area to resemble a slice of buttered bread. Make more glaze if needed.
Set aside until glaze has hardened before storing.

** Raw Sugar sold as Turbinado Sugar are light to medium brown sugar crystals (unbleached)



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