SHORTCRUST BISCUIT SHAPES

Jan 18, 2017

SHORTCRUST BISCUIT SHAPES


SHORTCRUST BISCUIT SHAPES
category
ingredients
quantity
cerealnero
500 g
w<220 soft flour
500 g
sugar
500 g
crystal cream - cake
400 g
whole eggs
200 g
baking powder
20 g

Knead all of the ingredients in a mixer with hook attachment to form an even dough. Laminate the dough until a thickness of 3 mm is reached. Divide and shape as desired and place on a baking tray. Bake in a static oven at 200°C or in a fan-assisted oven at 180-190°C for 12-14 minutes.