Gluten-Free / Source of fibres, Source of vitamin A
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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%
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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)
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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
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Associated products
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Quinoa Shortbread
Gluten-Free / Source of fibres, Source of vitamin A
