Hazelnut taste / Yellower colouring / Better machinability of the dough / Better shelf life / Possibility to reduce the amount of salt
1
Our recipe
Wheat flour (T55) – 46.3%
Margarine – 25.1%
Icing sugar – 14.1%
Standard lupin flour – 4%
Salt – 0.4%
Water – 10%
2
Our process
Mix together the flours & butter in a sandy preparation
Add the sugar, salt & cold water
Knead
Baking: 12 minutes at 220°C
3
List of ingredients
Wheat flour, Margarine, Icing sugar, Lupin flour, Salt, Water.
Allergens: Gluten, Lupin
4
Associated products
Other recipes that may interest you
Shortbreads
No eggs / Rich in fibres (8.6g for 100g) / Source of proteins (14.2% of…