IRCA | Multi-seed and multi-cereal biscuits

Ingredients

CEREAL PLUS 50% g 500
flour g 1.500
caster sugar g 700
unsalted butter 82% fat g 1.000
eggs g 500
VIGOR BAKING g 15
JOYPASTE VANIGLIA MADAGASCAR/BOURBON qb

Preparation

Combine all the ingredients until a smooth, uniform dough is obtained; keep in a refrigerator for at least two hours. Roll out the dough and use suitable moulds to cut out the desired biscuit shapes. Decorate and bake at a temperature of 225-230°C.

Ingredients

DECORGRAIN qb