Shortcrust pastry recipe:
- 1 whole egg at room temperature
- 125g granulated sugar
- 65ml of seed oil (I used sunflower)
- 30ml of warm milk
- grated zest of a lemon
- 1 teaspoon vanilla extract (or vanillin)
- 300g of ORGANIC ARIFA FLOUR
- 8g baking powder (half a sachet)
Procedure:
To make these easy recipe for tozzetti biscuits to dip, let's start by preparing the shortcrust pastry.
Pour the whole egg, granulated sugar, seed oil, milk, lemon zest and vanilla into a bowl.
Mix everything together and add the flour and yeast, previously mixed and sifted together.
Knead everything together until you obtain a smooth, slightly elastic dough, cover with cling film and leave to rest in the fridge.
Once rested, take the shortcrust pastry and divide it into two equal parts, form two rolls and place them on a baking tray lined with baking paper.
Slightly flatten the surface of the rolls, sprinkle with sugar and bake in a preheated static oven at 180° for approximately 17-20 minutes.
Once baked, cut the rolls into 2 cm thick slices to form the biscuits and bake them for another 5 minutes.
Once baked and left to cool, your simple and delicious biscuits for dipping will be ready to be enjoyed.
