26 March
Shortbread with Parmigiano and chia seeds
Soft and tasty shortbread with Parmigiano Reggiano chees and chia seeds.
Ingredients
- 260g type 2 flour
- 40g of potato starch
- 2 eggs (the yolks)
- 150g of Parmigiano Reggiano
- 160g of EVO oil
- 40g of Cerreto chia seeds
- 2 pinches of salt
- 260g type 2 flour
- 40g of potato starch
- 2 eggs (the yolks)
- 150g of Parmigiano Reggiano
- 160g of EVO oil
- 40g of Cerreto chia seeds
- 2 pinches of salt
Preparation
In the planetary mixer or in a bowl pour the flour, the starch, the previously grated Parmesan, the yolks and the chia seeds. Start to mix and add the EVO oil flush. Once the ingredients have blended together, form a loaf, wrap it in cling film and let it rest in the fridge for an hour. After the necessary time, remove the dough from the fridge, put it on a pastry board and flatten it with a rolling pin to a thickness of about half a centimeter. With a mold at will cut out the biscuits, place them on a dripping pan covered with parchment paper and bake in a preheated static oven at 180 ° C for 20 minutes. Remove from the oven and let them cool completely, at this point your parmesan and chia seed shortbreads will be ready!
In the planetary mixer or in a bowl pour the flour, the starch, the previously grated Parmesan, the yolks and the chia seeds. Start to mix and add the EVO oil flush. Once the ingredients have blended together, form a loaf, wrap it in cling film and let it rest in the fridge for an hour. After the necessary time, remove the dough from the fridge, put it on a pastry board and flatten it with a rolling pin to a thickness of about half a centimeter. With a mold at will cut out the biscuits, place them on a dripping pan covered with parchment paper and bake in a preheated static oven at 180 ° C for 20 minutes. Remove from the oven and let them cool completely, at this point your parmesan and chia seed shortbreads will be ready!
