Put flour, pieces of butter and salt in a mixer and start to operate the mixer with short clicks, so as not to heat the butter too much. Continue until you get a sandy compound.
Also add sugar, vanilla and beer and take a few more blends on the mixer, then transfer the mixture to a lightly floured work surface and knead it quickly by hand until it is smooth and homogeneous.
Wrap it in cling film and let it rest in the fridge for 30 minutes.
Take the dough again and divide it into pieces of about 25 g each.
Stretch them with your hands forming 10-15 cm loaves.
Pass them one at a time in the brown sugar making it adhere well to the dough, then close each loaf forming a tarallino, or slightly overlapping the two ends together.
Place the biscuits on a baking sheet lined with parchment paper and cook for about 15 minutes in a convection oven preheated to 180 ° C.
The beer biscuits are ready: let them cool completely and then serve them.
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