Grana Padano biscuits
| Difficulty
Easy
|
Preparation  90 min
|
Servings for
4 people
|
Chef Danilo Angé
Ingredients
100 g all-purpose flour
150 g whole-wheat flour
50 g skimmed yoghurt
30 g Grana Padano over 16 months
1 tbsp. extra-virgin olive oil
50 ml skimmed milk
50 ml sparkling water
Salt
Preparation
Make the pastry dough by mixing the two flours with the oil, milk, water and grated Grana Padano, and a pinch of nutmeg if wanted.
Wrap the dough in cling film and leave to rest in the fridge for 1 hour.
Roll out the dough to 4 mm thickness and cut out the biscuits with your preferred biscuit shapes.
Place the biscuits on a parchment lined baking tray and bake for 25 minutes at 170°C.
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