Incas’ Shortbread

Our recipe

Incas’ Shortbread Mix – 62.5%

Sugar – 11.9%

Water – 11.2%

Butter – 9.4%

Rapeseed oil – 4.4%

Raising agent – 0.6%

Our process

Mix together the butter & sugar (Hand mixer/kneader)
Incorporate the water & oil
Incorporate the mix with the raising agent to the previous mixture
Let the dough rest for 30 minutes at 5°C
Shape the biscuits (Rotary moulder, wire cut or rolling mill & pastry cutter)
Let them rest for 1h at 5°C
Baking: 15 minutes at 170°C

List of ingredients

Wheat flour, Sugar, Butter, Dark chocolate drops (Cocoa paste, Sugar, Cocoa butter), Chia seeds, Caramelised quinoa seeds (Quinoa seeds, Sugar), Rapeseed oil, Wheat germ, Raising agent, Salt, Chili.

Allergens: Gluten

Associated products

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  Incas’ Shortbread

  Naturally source of fibres, iron, phosphorus & omega 3