IRCA | GLUTEN-FREE WHIPPED SHORTBREAD BISCUITS

Ingredients

TOP FROLLA GLUTEN FREE g 1000
unsalted butter 82% fat - softened g 400
eggs g 400

Preparation

Whip all the ingredients in a planetary mixer with the paddle attachment for 4-5 minutes at medium speed.

Final composition

Pipe the whipped mixture into biscuits with the dimensions you prefer.

Bake at 190-200°C for about 10 minutes. 

"

You can replace butter with margarine.

"