GLUTEN-FREE FROLLA PASTE FOR CROASTED AND COOKIES

Posted by Rosa Rizzo on

Ingredients
90 g temp butter. environment
80 g semolate sugar or veil
1 tablespoon yeast for sweets
3 whole average eggs
1 tablespoon olive oil
1 grated lemon dezion
1 pinch of cinnamon
Proceedings

In a terrine blend all the ingredients, work well with your hands until you get a compact and homogenous breadbasket. Have a rest in the fridge for 30. You can use the frolla for croasted and biscuits.

 


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