February 19, 2018 2 min read

Agrumia recipe blog - agrumia

I have made these biscuits by replacing the butter with the Organic Extra Virgin Olive Oil… a bit out of curiosity and also because I had run out of butter, and so, I experienced this recipe … I’m jumping in with both feet! The stuffing with extra Jam of Carrots, Orange and Coriander is then a personal addition which is really unique. In fact, they were … seeing that they disappeared in a moment!

Check out how I’ve made them.

Preparation time 20 minutes + 40 mins in the fridge, Cooking time 20 mins

Ingredients

Method for the dough

Beat the eggs and gradually add the oil, mix constantly.

Now add cane sugar and mix constantly.

Knead the mixture with the sieved flour, add baking powder, lemon zest, vanilla extract drops and a pinch of salt. You have to get a smooth compact dough (See picture)If the dough is too dry, add a little oil again.

Place now the dough on a work surface. Wrap it in a plastic film and put in the fridge for about 30/40 minutes. After that, you can start to make your biscuits.

Method for biscuits

Pre-heat the oven.

Roll the dough on a chopping board with a rolling pin. Now with a glass or with a round pastry cutter, make some disks of pastry, the size you prefer. On each pastry, disk put a teaspoon of jam and then seal it with another disk of pastry.

Bake them for about 15 minutes in the preheated oven up to 200 degrees. When they begin to brown, take off from the oven, let them cool down, sprinkle with powdered sugar and serve up!

Buon Appetito!!!!

My Pinch of Italy
My Pinch of Italy


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Arostina Gluten Free seasoning with spices and herbs 150g
m.d.
Our Italian condiment essential

Excellent service and speedy delivery.

Not yet tried but it looks good.

Colatura di Alici

I really love this, I think ithe traditional pasta recipe is fantastic. One day I will go to Cetera to see how it is made. It comes very well packaged.

Fabulous

Great, fast service as always. Love the little snack surprises in each parcel. Thank you.

Stunning

Soft, silky but firm too - each one a little cushion of wonder! I wondered what all the fuss was about. Now I know. Pasta is not just pasta.