MILK BISCUITS (TOP FROLLA)
|TOP FROLLA||g 1.000|
|unsalted butter 82% fat - softened||g 150|
|fresh full-fat milk (3,5% fat)||g 150|
|VIGOR BAKING||g 10|
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."