Difficulty: easy
Preparation time: 20 min
Cooking time: 10 min
Cal 334 per 100 gr cooked
C 50 – G 11 – P 11 per 100 g cooked
Ingredients:
- 100 g of Ruggeri Spelt Flour
- 100 g of Ruggeri Rice Flour
- 1 egg
- 1 egg yolk
- 1 teaspoon honey
- 25 g coconut oil
- 50g Greek yogurt
- 1 generous teaspoon of matcha tea
- a pinch of yeast
- a pinch of salt
Procedure
Turn the oven on to 180°, then sift the flours and yeast so that no lumps form in the mixture.
Pour the egg, yolk, coconut oil, honey and yogurt into the mixer and start. Mix well, then gradually add the flours, matcha, salt and yeast. Leave to mix until a compact ball has formed, then remove the dough from the mixer and wrap it in cling film. Leave to rest for at least 30 minutes in the refrigerator.
Remove the shortcrust pastry from the fridge and roll it out between two sheets of baking paper until it is 2 mm thick. Cut the biscuits with different sized star-shaped pastry cutters. Line a baking pan with baking paper and arrange the biscuits, then bake the biscuits for 10 minutes. Once cooked, let them cool completely.
Build the little tree by piling one biscuit on top of the other... et voilà!
