Our Recipes Rye biscuits with Goji berries
Rye biscuits with Goji berries
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare rye flour||100g|
|Molino Soncini Cesare type-0 flour||150g|
|sunflower oil||50 ml|
|chestnut honey||1 tablespoon|
|cake yeast||1 sachet|
Ingredients for the filling/topping
Soak the Goji berries in water. In a deep pot, place the type-0 flour, the Rye Flour, the oil, the sugar, honey, egg and finally the yeast: work it all together and add the sieved and dried berries, before mixing again. You will now have a sticky and very soft dough: use your hands or a floured spoon to form little balls of dough, and place onto a baking tray lined with oven-proof paper. Bake at 180°C for 15 minutes. Once baked, remove from the oven, but do not remove from the tray until the biscuits have cooled completely.
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