Our Recipes Light wholemeal biscuits
Light wholemeal biscuits
See the recipe by Teresa Mosca
Blog: Nella Cucina di Teresa
| Ingredients | |
| Molino Soncini Cesare Traditional Grains Wholemeal flour | 250 g |
| sunflower seed oil | 50 ml |
| Mielbio Arancio della Rigoni di Asiago | 50 ml |
| Sanguinella della Flavourart Orange Essence | as needed |
| egg | 1 |
| skimmed milk | 40 ml |
| powdered yeast | 1 teaspoon |
Ingredients for the filling/topping
Recipe:
Place your Traditional Grains flour in your dough-maker pot, along with the Orange Mielbio, the egg, yeast, oil, milk and finally you Orange essence. Work the ingredients together until you have a smooth dough, remove pieces the size of a nut, flatten each out, and place on your oven's dripping pan, covered with ovenproof paper. Bake at 160°C for 20 minutes in a ventilated oven, or for 10 minutes on each side for a static oven. Once cooked, remove and leave to cool before serving. Your light and tasty biscuits can be stored in a sealable tub.
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