Biscuits type Grancereale homemade: so good and easy to prepare that it will become employees. The recipe comes after several attempts and I should like to thank the Coronavirus and this cloistered in the house that gave me more time to experiment. I've always loved to cook, but at this time it is even more important because on the one hand serves to distract, to shift the focus of my attention by these absurd days that we are living. On the other, I think and hope so much that my recipes and my chatter also serve to distract you. And to consider these days required that we have to go home with a sense of responsibility for a way to do something for you and your loved ones. For example,, prepare the delicious rich wholemeal biscuits of dried fruit, oats, raisins.
Also Take a look at all my COOKIE RECIPES, Come on LADY'S KISSES the magic COOKIES Tahini, without butter or oil and sensational. Certainly you will find something to occupy your time, maybe with your children. If you like, You can also find me on my profile Instagram where, Stories and between post, I invite you to cook virtually together in this difficult time.
How to make the perfect type Grancereale biscuits
I made this luscious version but also a fully vegan version to truly superb chocolate that will publish in the coming days, soon as possible because they are really sensational. These biscuits are made entirely of flour type 2 and equal amounts of oat flakes. I used the greatest, who feel fine even after cooking. Sugar and honey, raisins and almonds make them sweet but not sweet. A pinch of yeast helps them to be more friable. In this mix I put a little egg and a little’ butter. What you can substitute vegetable oil or a good extra virgin light olive, to create a rich cookie without milk.
The type Grancereale homemade cookies are crisp, full of taste, They have many textures and a good fragrance that will invade your home in a flash. Perfectly they preserved for a week in a cool, dry place and are perfect for dunking in milk in the morning. Have a good day!
DOSES FOR ABOUT 20 COOKIES:
120 grams of whole wheat flour type 2
120 grams of oatmeal
60 grams of almonds
50 grams of raisins
1 small egg
5 grams of baking powder (a teaspoon Satin Coffee)
60 grams of brown sugar
15 grams of wildflower honey
a large pinch of salt
60 grams of butter or 40 milliliters of vegetable oil or extra virgin light
The preparation of biscuits type Grancereale made it simple, but the dough then needs an hour's rest in the refrigerator before you can be laid out.
Lightly toast the almonds in a pan (I use those in their skins that contain more fiber). Soak raisins in hot water for 15 minutes, then squeeze it and dry it perfectly with the blotting paper.
Put on the worktop whole wheat flour type 2, oat flakes, sugar and baking powder. Add the salt, honey, the egg and butter and start kneading. When the dough has a coarse consistency, combine the raisins and toasted almonds roughly chopped. Continue to knead until mixture is smooth. If the compound was slightly sticky, don't worry about them.
Wrap the mixture in food film and store it in the refrigerator for at least an hour or until it is firm.
Preheat the oven to 170 degrees static. Lightly flour the work top and spread the dough for grancereali-type biscuits rather often (about one centimeter). With a size biscuits or a pasta cup derive the cookies and place on a baking pan lined with parchment paper. Bake at 170 degrees for 12 minutes or until the cookies are golden not. Allow to cool completely before sampling. Or at least try this. Bon appétit!
The biscuits type Grancereale facts are preserved perfectly for a week if kept in a cool, dry place.