IRCA | RASPBERRY CEREAL SHORTBREADS

Ingredients

CEREAL'EAT FROLLA g 1000
unsalted butter 82% fat - softened g 400
egg yolks g 110

Preparation

Mix all the ingredients in a planetary mixer with the paddle attachment until the dough is well combined.

Refrigerate for 1 hour at least.

Preparation

Whip the two ingredients together in a planetary mixer for 3-4 minutes, to make the mixture incorporate air and grow in volume.

Ingredients

unrefined cane sugar qb
Final composition

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.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker

"

You can replace butter with the same dose of margarine.

"