Rye biscuits with Goji berries

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare rye flour100g
Molino Soncini Cesare type-0 flour150g
sunflower oil50 ml
cane sugar90g
chestnut honey1 tablespoon
Goji berries100g
cake yeast1 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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