What do I need?
Makes about 45 biscuits.
- 270 g 00 (doppio zero) type flour.
Tip: In Italy the classification of flour is based on how finely ground the flour is and how much of the germ and bran have been removed. The Italian grading system also includes 2, 1 & 0 type flour.
- Pinch of salt
- 120 g chilled butter
- 100 g sugar
- 2 teaspoons baking powder
- 2 egg yolks
- Grated rind of one lemon
Simple steps
- Sift together flour, salt and sugar.
- Rub in chilled butter using your fingertips until mixture resembles breadcrumbs.
- Whisk together the egg yolks and lemon rind and blend into mixture.
- Knead on a lightly floured surface for 2 – 3 minutes.
Tip: if the dough is too soft chill for an hour.
- Roll out the dough on a floured board and make shapes.
- Preheat oven to 200°C.
- Bake biscuits for 20 minutes at 150°C.
Language bites
sift, rub in, whisk, knead, roll out, preheat and bake.