Our Recipes Blueberry and goji berry biscuits
Blueberry and goji berry biscuits
See the recipe by Teresa Mosca
Blog: Nella Cucina di Teresa
| Ingredients | |
| Molino Soncini Cesare Cake Line flour for Bignè and Savoiardi | 200g |
| brown sugar | 90g |
| margarine | 80g |
| Goji berries | 30 g |
| egg | 1 |
| vanilla | one small packet |
| blueberries | 30g |
| bicarbonate | a pinch |
Ingredients for the filling/topping
Recipe:
Place the flour, sugar, vanilla, bicarbonate, egg and softened margarine in the dish of a mixer; work it all together with the mixer whisk until it becomes soft and smooth (or work by hand, clearly, if you prefer). Add the two types of berries to the dough, and mix it all together to form a compact paste. Place 3cm-sized balls of dough onto a lined baking tray, and press gently down on each one. Bake at 200°C for 15/20 minutes. Once cooked, remove from the oven, and allow to cool before serving.
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Comments
Grazie alla farina per bignè e savoiardi questi biscotti sono risultati morbidi dentro e friabili fuori, una volta provata non la lascerete più.
31/07/2018