MILK BISCUITS (TOP FROLLA)
SHORTBREADS
Difficulty level
SHORTBREADS
Ingredients
| TOP FROLLA | g 1.000 |
| unsalted butter 82% fat - softened | g 150 |
| fresh full-fat milk (3,5% fat) | g 150 |
| salt | g 5 |
| VIGOR BAKING | g 10 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for 5 minutes at low speed, until the dough is well-combined.
Let the dough rest in the fridge for 30 minutes.
Out of the fridge, roll the shortcrust pastry out to 3mm using a dough sheeter.
Cut some biscuits out using cutters at your choosing.
Bake in a deck oven at 220°C for about 15 minutes.
"You can replace the whole dose of butter with margarine in the same amount.
"
