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    Grana Padano biscuits

    4 people
    T490 min
    Chef Danilo Angé


    • 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


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    Place the biscuits on a parchment lined baking tray and bake for 25 minutes at 170°C.