RASPBERRY CEREAL SHORTBREADS
|CEREAL'EAT FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 400|
|egg yolks||g 110|
Mix all the ingredients in a planetary mixer with the paddle attachment until the dough is well combined.
Refrigerate for 1 hour at least.
|unrefined cane sugar||qb|
Roll the dough to 4mm and cut some 3-4cm diameter discs out.
Let the discs rest in the fridge for a few minutes.
Brush them with beaten eggs and sprinkle with unrefined cane sugar.
Lay a perforate silicone mat onto the tray and place the biscuits on it (this will help your biscuits preserve their shape during the baking).
Bake at 180-190°C for about 10-15 minutes.
Let cool down, then spread a thin layer of raspberry filling onto the bottom side of the biscuits and gently pair them together.