RASPBERRY CEREAL SHORTBREADS
BISCUITS
Difficulty level
BISCUITS
Ingredients
| CEREAL'EAT FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 400 |
| egg yolks | g 110 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment until the dough is well combined.
Refrigerate for 1 hour at least.
Ingredients
| WONDERCHOC WHITE | g 500 |
| PASTA AROMATIZZANTE LAMPONE | g 40 |
Preparation
Whip the two ingredients together in a planetary mixer for 3-4 minutes, to make the mixture incorporate air and grow in volume.
Ingredients
| unrefined cane sugar | To Taste |
Roll the dough to 4mm and cut some 3-4cm diameter discs out.
Let the discs rest in the fridge for a few minutes.
Brush them with beaten eggs and sprinkle with unrefined cane sugar.
Lay a perforate silicone mat onto the tray and place the biscuits on it (this will help your biscuits preserve their shape during the baking).
Bake at 180-190°C for about 10-15 minutes.
Let cool down, then spread a thin layer of raspberry filling onto the bottom side of the biscuits and gently pair them together.
Pastry Chef, Chocolatier and Baker
"You can replace butter with the same dose of margarine.
"
