The Agrisicilia team
Ingredients
250 g of Timilia flour
175 g of 00 flour
75 g of corn starch
100 g of butter
170 g of cane sugar
10 g of ammonia
30 g of milk to dissolve the ammonia
1 pinch of salt
1/2 lemon zest only
to taste of granulated sugar to roll the cookies
Excellent crunchy biscuits, simple and genuine, excellent for breakfast, accompanied by hot coffee or tea, or simply to nibble on.
Enriched with extra prickly pear jam from Sicily, these biscuits with Sicilian semolina from Timilia fully represent Sicily, a land rich in authentic, simple and healthy flavours.
Instructions
1. Dissolve the ammonia in the milk and add all the ingredients at the same time into the mixing bowl. Activate the blades for 2 minutes at speed 5
2. Compact the pastry and keep in the fridge for about thirty minutes. Cut the dough into 15 g pieces and form loaves on the granulated sugar. To vary, you can form balls by squeezing the center and distribute a teaspoon of jam or marmalade in the small hollow.
3. Place in the pan and bake at 170° ventilated mode to make them drier and crispier. Wanting to garnish with more jam.
Final result
