Cook Time | 100 minutes |
Servings |
Ingredients
Dough:
- 2 glasses Flour wheat / Flour
- 150 gram Butter soft
- 100 ml Light beer / Beer
- Vanilin to taste
For sprinkling torchetti:
- 2 teaspoons Cinnamon
- 4 tablespoons Brown sugar can be the usual
Ingredients
Dough:
For sprinkling torchetti:
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Instructions
- Add the vanilla, pour in the beer and stir the dough with your hand until it comes together in a ball. The ball may be loose, do not pay attention. During the process of kneading, a little more flour may be needed. Beer can be replaced with mineral water or white wine. The first is not forbidden, and the second is welcome) Put the finished dough in a bag and put it in the refrigerator for 1 hour.
- But I wasn't satisfied with that either. The dough for the next baking sheet I thinly rolled out, sprinkled with dry ajika, salt, Flaxseed and mozzarella (so as not to offend Italians with self-will). Rolled it up, cut it, and rolled it into pretzels. As a result, it turned out very beautiful and delicious cookies.
- Well, and quite a lazy version of a sharp cookie - a biscuit, a rough one, a rustic one. The dough is rolled out the size of a baking sheet, sprinkled with everything you need and marked with deep grooves (I do the blunt side of the knife) into the desired pieces. It is baked, and then just breaks down along the intended grooves.
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