Our Recipes Light wholemeal biscuits
Light wholemeal biscuits
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Traditional Grains Wholemeal flour||250 g|
|sunflower seed oil||50 ml|
|Mielbio Arancio della Rigoni di Asiago||50 ml|
|Sanguinella della Flavourart Orange Essence||as needed|
|skimmed milk||40 ml|
|powdered yeast||1 teaspoon|
Ingredients for the filling/topping
Place your Traditional Grains flour in your dough-maker pot, along with the Orange Mielbio, the egg, yeast, oil, milk and finally you Orange essence. Work the ingredients together until you have a smooth dough, remove pieces the size of a nut, flatten each out, and place on your oven's dripping pan, covered with ovenproof paper. Bake at 160°C for 20 minutes in a ventilated oven, or for 10 minutes on each side for a static oven. Once cooked, remove and leave to cool before serving. Your light and tasty biscuits can be stored in a sealable tub.
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