In the original recipe they were cooked twice to make them crumbly and perfectly preserved. From the simplest shortbread biscuits, to American cookies that are dosed in balls of dough, which then flattens out in cooking, there are endless varieties.
Some basic advice but it is always valid: do not work energetically and for too long the pasta, better knead by hand or with a low speed planetary, cool the dough well before cooking it, they will become even more fragrant, and distanciateli well in the pan or stick in cooking. Make them all the same big, because they cook evenly.
The leavened dough and most desserts prefer the oven static, while the biscuits can be cooked even in the ventilated one, but pay attention to dose temperature and cooking time!
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