Our recipe
T45 wheat flour – 31.7%
Sugar – 19.8%
Butter – 19.8%
Water – 9.9%
Oat flakes flour – 8%
Flav-R Grain D10 – 5%
Flav-R Grain D20 – 5%
Baking powder – 0.6%
Salt – 0.2%
Our process
Mix the butter & sugar for 2 minutes.
Incorporate the water.
Add the dry ingredients and mix for 1 minute.
Let the dough rest for 30 minutes at 4°C.
Roll the dough to an 8mm thickness and make 6cm sides biscuits.
Let the biscuits rest for 1 hour at 4°C, brush with egg wash.
Baking: 15 minutes ) 170°C.
List of ingredients
Wheat flour, Butter, Sugar, Oat flour, Toasted corn germ, Egg, Rising agent (E450, E500), Salt.
Allergens: Gluten, Dairy, Egg.
Associated products
Other recipes that may interest you
Chickpea flour gnocchis
Chickpea flour brings taste, color and proteins and fibres to your gnocchis.
Hyperprotein Biscuits
Source of fibers and omega 2 / Rich in proteins and phosphorus