IRCA | MILK BISCUITS (TOP FROLLA)

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.

Final composition

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.

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You can replace the whole dose of butter with margarine in the same amount.

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