With this recipe from Grancereale biscuits, rich in dried fruit, raisins, fiber, breakfast in our Italian homes will now have an extra gear! Health and sweetness, lightness and delicacy in these crunchy and crumbly biscuits that can be kept for a long time in a tin box and are a constant temptation for young and old.
Time of realization: 1 hours
Degree of difficulty (1 to 5): 1
Ingredients for 1 baking sheet
100 g rolled oats
50 g fine cartoon cornmeal
50 g kamut or wholemeal flour
25 g of cane sugar
45 g of muscovado sugar to replace cane sugar
2 teaspoons of orange marmalade
100 g of butter
2 tablespoons milk
8 g of baking powder
1/2 teaspoon of baking soda
50 g of almonds and hazelnuts
50 g raisins
Method
Begin the preparation by coarsely chopping the dried fruit.
Put butter and all the sugar in the thermomix 20 sec. del 4. The butter should be lightly whipped. If you don't have thermomix, proceed with a common kitchen mixer. Combine all ingredients except dried fruit and raisins, 40 sec speed. 3.
Combine the dried fruit and raisins 20 sec. of the ear. The dough is very soft. Collect from the jug and place on parchment paper, compacting.
Place another sheet of parchment paper on top and roll out lightly with a rolling pin to obtain a 30 cm base and place in the fridge for 180 minutes. When the base is well hardened, cut with a biscuit cutter and place the biscuits spaced apart on a baking sheet with parchment paper and bake at 13 ° C ventilated for about XNUMX minutes. Then a couple of minutes with a draft oven.
The biscuits will be hot and very soft, allow to cool very well and then store in a tin box. They will keep very long, possibly closed in a tin container.
The recipe was made by Antonella Audino
based on 3 Review (s)
