Light wholemeal biscuits

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Traditional Grains Wholemeal flour250 g
sunflower seed oil50 ml
Mielbio Arancio della Rigoni di Asiago50 ml
Sanguinella della Flavourart Orange Essenceas needed
skimmed milk40 ml
powdered yeast1 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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