fragrant small flowers
Desserts from Italy
translated by Italian with
The White Mill Grancoal biscuits have always been in the top ten of my favorites. The Digestive version is in my opinion the best ever! It was a lifetime that I thought about preparing me, but I always lacked some ingredient. As long as I have finally prepared them. For the Grancereale biscuit recipe, I am clearly referring to Montersino's master. The peculiarity of these cookies is to be prepared with whole flour, rice flour and no yeast. perfect
In a double bottom pan pour the water and follow the 60 grams of sugar.
Heat the oat flakes and seeds for 1 minute in the microwave.
Put on fire and cook until 119 ° C. Then combine oat flakes and hot seeds, mixing well with a wooden spoon to evenly distribute the sugar.
Once caramelized, remove from the fire and allow to cool.
Lay the flour together.
In the planet with the leaf whip, softened butter with cane sugar until a soft cream is obtained.
Then put the egg and the yolk together well.
Finally finish by incorporating both flour and caramelized seeds.
Mix the ingredients well, trying to make the dough as low as possible.
Stir the dough between two sheets of baking paper and put in the refrigerator to rest for at least an hour.
After the rest time, put the dough to the thickness of 5 mm and cut into flakes of the desired magnitude.
Cuisines in the oven at 170 ° C for 10-15 minutes: they must become lightly golden. After 7 minutes, open the oven door for about 10 seconds to get out of the humidity. Cool on a grating.