Well, who else is into animal prints here? These Tiger Biscuits fit like a glove. Or like a tiger design on the crackers. Hey, come on, that was funny. But kidding aside. Besides baking fun, please stay. The desserts here may look great, but above all, they are delicious. Nice and crisp and just right. You must have experienced it, or you don’t really know what we’re talking about.
But beware: it’s not all glamor for a moment. Tiger crackers require a little patience and effort. Because hard work, no gain. In principle, it is very simple, it takes a little time. But really delicious pastries usually take a little time. And that’s okay too! After all, big cats are the reward for our efforts and that’s why we deserve it twice.
So if tiger biscuits have already convinced you (this will happen very soon when you try them), then our collection of biscuit jar recipes will definitely appeal to you. There you will find everything in your favorite cookie jar. But never forget that cookies and cookies are not the same, even if they are both in the cookie jar. Anyway, here are some pot ideas for you.
Did you already know? Every Friday morning we sweeten your breakfast with our EAT CLUB newsletter. If you want top tips and tricks from the kitchen, subscribe and stay tuned for new food trends and creative recipes.
Thanks to these tiger biscuits, look Leo in your oven
We’re bringing back the animal print! And like crispy and delicious tiger crackers.
Mix the flour, icing sugar, 1 pinch of salt, egg, vanilla extract and butter pieces into a smooth dough. Half the dough. Fold the almonds in half. Sprinkle 1 teaspoon of cocoa over about 1/3 of the remaining batter. Stir 2 teaspoons of cocoa into the remaining batter.
Divide the lightly browned dough into 6 parts and roll each into threads (about 25 cm long). Shape the dark brown dough into strips and press flat on a floured work surface. Wrap light brown threads in it. A simple dough should not be attached completely, the tiger pattern will be more natural.
Shape the light dough into a rectangle (approximately 28 x 30 cm). Cut into 6 layers and wrap chocolate rolls in them. Brush the rolls well with water, put them together and carefully shape them into a large roll. Wrap in foil and refrigerate for 45 minutes.
Cut the roll into pieces with a width of 1 cm. Spread the slices on two baking sheets lined with parchment paper. Bake in a hot oven (180 degrees, fan: 160 degrees, gas: level 2) for 12 minutes. Let it cool.