Incas’ Shortbread

Our recipe

Incas’ Shortbread Mix – 62.5%

Sugar – 11.9%

Water – 11.2%

Butter – 9.4%

Rapeseed oil – 4.4%

Raising agent – 0.6%

Our process

Mix together the butter & sugar (Hand mixer/kneader)
Incorporate the water & oil
Incorporate the mix with the raising agent to the previous mixture
Let the dough rest for 30 minutes at 5°C
Shape the biscuits (Rotary moulder, wire cut or rolling mill & pastry cutter)
Let them rest for 1h at 5°C
Baking: 15 minutes at 170°C

List of ingredients

Wheat flour, Sugar, Butter, Dark chocolate drops (8%) (Cocoa paste, Sugar, Cocoa butter), Chia seeds (5%), Caramelised quinoa seeds (5%) (Quinoa seeds, Sugar), Rapeseed oil, Wheat germ, Raising agent, Salt, Chili (0.12%).

Allergens: Gluten

Associated products

No associated products at the moment