Crumbly, soft and light: these are the ovis biscuits, made with a particular pastry and suitable for any occasion. And to be filled with jam or chocolate
Ovis mollis cookies they are the most delicious thing one can imagine. The pastry with which they are prepared has a special ingredient that makes it soft and crumbly: the firm yolk. Worked together with flour, butter and sugar, makes the consistency of particularly delicate shortcrust pastry and suitable for making all kinds of biscuits, stuffed, covered with chocolate or smooth. These cookies are perfect for the morning set or served as an accompaniment to five o'clock tea. Yes they can stuff with jam, it can be added cocoa in the dough or can be covered, once cooked, with del melted chocolate, for an even more delicious result. Good job!
The recipe of ovis mollis biscuits
Ingredients
200 g 00 flour, 100 g potato starch, 100 g icing sugar, 5 firm yolks, 200 g butter, grated rind of an untreated lemon.
Method
Place the sifted flour on a pastry board, add the sugar and formed a hollow in the center, put the butter at room temperature made into small pieces, and start to knead only with your fingertips. United immediately afterwards the firm yolks that you will have sieved and flavored with the grated lemon peel. Make a loaf, cover it with cling film and put it to cool in the fridge for at least half an hour. After this time remove the dough, roll it out with a rolling pin on a floured surface and cut the biscuits with molds. Arrange them on a baking sheet covered with baking paper and put them in the oven at 170 degrees for 15 minutes, or until you see them turn golden.
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