The Agrisicilia team
Ingredients
Ingredients
300 g of 00 flour
125 g of sugar
1 egg
75 g of yogurt
65 g of seed oil
1 sachet of vanilla
1/2 lemon only zest
1 pinch of salt
2 level teaspoons of baking powder
240 g of pear jam
2 sliced pears
From Antonella Audino‘s blog a new and still fragrant recipe!
This time the yogurt shortbread is proposed again, with a simple and light flavor, perfect for combining with any combination of flavors… Precisely for this reason this time, it was paired with our Extra Pera Coscia dell’Etna Jam, which encapsulates the unique flavor of Pears grown on the slopes of Mount Etna absorbing all the unique properties of our beloved Sicilian land.
Instructions
Preparing yogurt shortbread with bimby
1. Place 1 egg, oil, yogurt, sugar in the mug and start with blades 30 sec vel 3
2. Add flour and flavorings 60 sec vel spiga
3. Gather the shortbread , shape and form into a loaf to seal and refrigerate for one hour
Shortbread preparation in the planetary mixer
1. Place 1 egg, oil, yogurt, sugar in the bowl and mix with the leaf
2. Add the flour and flavorings and knead until a cohesive dough forms
3. Gather the shortbread , shape and form into a loaf to seal and refrigerate for one hour
Forming
1. Divide the loaf in two and roll out with a rolling pin between two sheets of baking paper lightly dusted with flour,, place in buttered and floured, shortbread-based baking pan, prick and place Agrisicilia pear jam, level and arrange the pear slices previously sprayed with lemon juice so they do not blacken.
2. Roll out the other shortcrust pastry loaf cover the tart, prick and polish the surface with a tablespoon of jam diluted with a level tablespoon of water
Baking
Bake at 180° static oven for thirty minutes
Final result
