• 2 hours
  • Low

September biscuits

For the pastry
160 g of Type 0 Soft Wheat Flour | W 200
60 g of sugar
60 g of cold butter
1 egg
For the fig filling
6 black figs
1 tablespoon of sugar
The grated rind of one lemon
Start by working the cold butter well with the egg then add the sugar and flour. Knead until the mixture is smooth and homogeneous, taking care not to work it too much then let it rest in the fridge for 1 hour.
Meanwhile, prepare the filling: peel the figs and place them in a saucepan, add the sugar, lemon peel and cook over low heat until the mixture thickens, then let it cool in a bowl.
At this point, roll out the pastry, add the fig filling in the center, close by creating a loaf and cut into slices to create the biscuits. Arrange the biscuits obtained on a baking tray, leave to rest in the fridge for 30 minutes then bake in static mode at 180° for 15 minutes.

In cooperation with Farina Lievito e Fantasia

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