IRCA | Biscuits with spelt

Ingredients

PAN DI FARRO g 1.000
all-purpose flour g 1.000
caster sugar g 700
unsalted butter 82% fat g 1.000
eggs g 500
VIGOR BAKING g 15
JOYPASTE VANIGLIA MADAGASCAR/BOURBON qb

Preparation

Knead everything together in order to obtain a uniform consistency; refrigerate at 5°C for at least two hours. Roll out the pastry, cut into the biscuit shapes desired with suitable cutting tools, bake at 225-230°C.