Biscuits with spelt

Difficulty level

Ingredients

PAN DI FARRO	g 1.000
all-purpose flour	g 1.000
caster sugar	g 700
unsalted butter 82% fat	g 1.000
eggs	g 500
VIGOR BAKING	g 15
JOYPASTE VANIGLIA MADAGASCAR/BOURBON	To Taste

Preparation

Knead everything together in order to obtain a uniform consistency; refrigerate at 5°C for at least two hours. Roll out the pastry, cut into the biscuit shapes desired with suitable cutting tools, bake at 225-230°C.

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