Gluten-Free / Source of fibres, Source of vitamin A

1

Our recipe

Corn flour – 24,5%

Butter – 19.7%

Sugar – 19.7%

Potato starch – 16.3%

Water – 9.8%

Toasted quinoa flour – 8.2%

Raising agent – 1.2%

Fine salt – 0.4%

Xanthan – 0.2%

2

Our process

Mix the softened butter & sugar
Incorporate the powders and mix
Incorporate the water and mix
Let the dough rest for 30 minutes at 5°C
Shape the biscuits (5mm lamination)
Let them rest between 30 minutes & 1 hour at 5°C
Apply the gilding
Bake in an oven for 18 minutes at 170°C (for about thirty biscuits)

3

List of ingredients

Corn flour, Butter (Milk), Sugar, Potato starch, Water, Toasted quinoa flour, Baking powder, Salt, Thickener: Xanthan gum (E415)
Gilding with egg

Allergens: Dairy, Egg

4

Associated products

Other recipes that may interest you

card image
La Baguette de la Nouvelle Agriculture

"La Nouvelle Agriculture" wheat flour is the result of traced and milled wheat produced according…

card image
Green Lentil Flour Pasta

Rich in proteins and Source of fibres

card image
Red Lentil Flour Pasta

Rich in proteins

View all our recipes