Delicious bisquet recipe, you can add jam of your choice or just butter and fruit.
Learn more about Cinthia Nares
Ingredients24 portions
Preparation
We make a volcano with the flour and spread the other ingredients starting with solids and liquids and make a dough with our hands.
We let the dough ferment for 15 minutes.
Spread the dough with the rolling pin until it is 1 ½ centimeters thick and fold it in half.
With a biscuit cutter, cut the dough. Reuse the excess, re-knead and form more bísquets.
Varnish with egg and let stand for 20 more minutes.
Bake for 20 minutes at approximately 180 ° C or until golden brown.
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