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Decorated Biscuit

Decorated Biscuit

Ingredients for Sponge cake batter 

5 eggs

200 g of sugar

130 g of flour


Beat eggs with sugar and add flour.

Ingredients for Decorative Mixture 

50 g of butter

50 g of confectioners’ sugar

25 g of flour

25 g of cocoa

40 g of egg white


Combine sugar and butter. Add the egg white, the flour and the cocoa. Refrigerate for 20 minutes. Line a cookie sheet with wax paper. With the mixture, decorate the bottom of the cookie sheet into a shape of choice (strips, flowers, etc.) and put it in the freezer until thickened. Spread the sponge cake batter over the decorative mixture to 1.5 – 2 cm. Bake at 2600 C (5000 F), 4 minutes approximately.