The gluten-free Grancereale try to recreate the famous brand's biscuits. I say try because they will obviously never taste the same, but they are definitely good, crunchy and tasty because of all the dried fruit inside and also I'd honestly put oats everywhere. The recipe is simple and versatile, if you don't like a certain type of dried fruit you can omit it or replace it with what you like best.
Tips
I used olive oil which gives a very strong flavour, if you prefer something more delicate I recommend either sunflower or peanut oil.
The just made dough will seem too soft and sticky, do not despair, give it time to rest and to roll it out, keep it between two sheets of parchment paper to prevent it from sticking. Using this simple method I didn't use even a little extra flour. Roll out a little dough at a time to work it better.
If you prefer crunchy biscuits, I suggest you keep a longer cooking time and always check during baking. I tried two different batches, one softer and one more crunchy, I really enjoyed both.
Happy baking!
recipe
Download the PDF
Preparation time 20 minutes + rest
Baking time 12-15 minutes
Servings 22 biscuits
Gluten Free
Ingredients
120 gr of oats
120 gr of Gluten Free Shortcrust Nutrifree Mix
70 ml of olive oil or other vegetable oil
60 gr of brown sugar
40 gr of hazelnuts
40 gr of cashew nuts
40 gr of almonds
1 egg
2 tbsp of honey
1 tbsp of maple syrup
1 pinch of salt
Method
1. Coarsely chop the rolled oats in a mixer
2. Add coarsely chopped hazelnuts, cashews and almonds, pulsing to incorporate well
3. Add all the other ingredients and mix until a smooth, soft dough is obtained. It will be quite sticky, cover with cling film and leave in the refrigerator for at least 30 minutes
4. Roll out the dough a little at a time (leaving the rest in the refrigerator) between two sheets of baking paper to prevent it from sticking while maintaining a height of just under 1 cm
5. Cut the biscuits with a round mold with a diameter of 5 cm and place on a baking tray covered with parchment paper. Bake in the oven with fan at 180 ° for 12-15 minutes depending on the desired crunchiness
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