Wholemeal orange biscuits are rustic biscuits, crunchy on the outside and soft on the inside. Excellent for breakfast to dip or for a five o'clock tea.
The irregular shape, the raw texture and the summer flavor make me think of a sunny morning on a country veranda, if I close my eyes I imagine myself sipping fresh fruit juice while admiring the wheat fields. In reality I'm in my kitchen with my eyes half-open and my hair scattered trying to figure out how to recover from a busy week of work. Dreaming costs nothing so I still see the wheat fields anyway.
Coming back to the recipe, before baking I passed half of the cookies in sugar just to try, I liked them both with and without, the choice is yours! They are simple and easy to prepare, you just need to wait a few hours to savor them. Resting time in the fridge is essential to be able to cut them without them sticking all over the place. Then you too will be able to see the wheat fields that I see!
Happy baking!
Recipe
Download the PDF
Preparation time 10 minutes + 4 hours rest
Baking time 15 minutes
Servings 30-35 biscuits
Ingredients
500 gr of wholemeal flour
100 gr of butter
170 gr of sugar
3 eggs
2 drops of orange aroma
Zest of 1 orange
DECORATION
Granulated sugar q.s.
Method
1. Add all the ingredients to a bowl and knead quickly to obtain a homogeneous mixture. Form two dough sausages, cover them with cling film and leave to rest in the refrigerator for 2 hours
2. Line a baking tray with parchment paper. Cut the hardened dough into discs approximately 1 cm thick, pass half of them in the sugar and arrange them on the tray
3. Bake the biscuits at 200 ° in the oven with fan for about 15 minutes, until they are golden brown. Remove from the oven and allow to cool completely
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