Vincenzo Girasoli
DRY BISCUITS
Ingredients
500 gr/17oz Tipo “00” flour
125 gr/ 4,4oz powdered sugar
110 gr/3,8oz butter
130gr/4,5oz milk
vanilla
8 gr/ 0,30 oz yeast
Directions. Put the flour, powdered sugar, milk, vanilla, butter and yeast in one bowl. Stir the ingredients for about five minutes, then take the mixture out of the bowl and knead it with your hands and shape it into a ball. Start heating the oven at 180° and in the meanwhile shape the biscuits. Spread flour on your worktop and work your mixture ball in a layer shape no thicker than 3mm. Cut out the biscuits with the shape you like most – kids will love animal-shaped molds. Move the biscuits onto the baking tray (covered with the baking paper); let them bake in the oven for 10-12 minutes. Take the biscuits out and, if the first round was not enough, bake a second one. When all biscuits are ready, lower the oven temperature to 70-80° and put them back in for about an hour, being careful the oven will not be completely shut by inserting a spoon between the oven and its door – in this way, the biscuits will dry completely. Once they’re ready, store them in a tin jar. Continue reading by clicking Next >
