The substitution of wheat flour by toasted white bean flour in your biscuits provides a significant nutritional improvement without altering the organoleptic qualities of the product.

1

Our recipe

T65 Flour – 36.1%

Sugar – 20%

Unsalted butter – 20%

White Bean Flour – 12%

Water – 10.2%

Raising agent – 1.3%

Salt – 0.4%

2

Our process

With a flat beater, at medium speed, mix together the softened butter and sugar for 2 min ;
Add the dry ingredients and mix for 2 min at medium speed ;
Add water and mix for 1 min at medium speed ;
Let the dough rest for 1h at 4°C ;
Roll out the dough to a thickness of 5mm, cut out biscuits of 5cm each ;
Let the biscuits rest for 1h at 4°C ;
Bake for 15 min at 170°C.

3

List of ingredients

Flours (Wheat, White bean), Sugar, Butter, Water, Raising agent (E450, E500), Salt.

Allergens: Gluten, Dairy.

4

Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image
    Chickpea Flour Spread

    Source of fibres

    card image
    Lupin & Chocolate Cookies

    Recipe adapted to the keto diet, rich in fibres

    card image placeholder
    High Protein Chocolate Muesli

    Textured proteins bring crunchiness to muesli. They allow an increase in proteins and fibres. Our…

    View all our recipes