BREAKFAST BISCUITS

Meal

Breakfast
Difficulty

Easy
Type of diet

Vegetarian

Vegan

Lactose free
Made with
INGREDIENTS
360 g flour100 g powdered almonds
15 g rice starch
120 g sugar
90 ml OraSì Vanilla flavour Soy Drink, at fridge temperature
120 g OraSì Soy Spread
1 level teaspoon yeast
1 pinch salt
DIRECTIONS
1. Mix the flour, starch, sugar, yeast and salt in a bowl, add the Soy Spread and mix well.2. Pour in the Vanilla flavour Soy Drink and knead quickly.
3. Form a low, flat loaf, wrap it in plastic and chill in the refrigerator for 60 minutes.
4. Knead the dough briefly, roll it out with a rolling pin, and use a scalloped cutter with a diameter of 5 to 6 cm to cut out the biscuits. Knead all the scraps together, roll out the dough again and cut out new biscuits until you have used all the dough. Place the biscuits on two baking sheets covered with baking paper. Bake at 180° C for 15 to18 minutes. Remove from the oven and let the biscuits cool on a wire rack.


Meal
Breakfast
Breakfast

Difficulty
Easy
Easy

Type of diet
Vegetarian
Vegetarian

Type of diet
Vegan
Vegan

Type of diet
Lactose free
Lactose free


DIRECTIONS
1. Mix the flour, starch, sugar, yeast and salt in a bowl, add the Soy Spread and mix well.2. Pour in the Vanilla flavour Soy Drink and knead quickly.
3. Form a low, flat loaf, wrap it in plastic and chill in the refrigerator for 60 minutes.
4. Knead the dough briefly, roll it out with a rolling pin, and use a scalloped cutter with a diameter of 5 to 6 cm to cut out the biscuits. Knead all the scraps together, roll out the dough again and cut out new biscuits until you have used all the dough. Place the biscuits on two baking sheets covered with baking paper. Bake at 180° C for 15 to18 minutes. Remove from the oven and let the biscuits cool on a wire rack.
INGREDIENTS
360 g
flour
100 g
powdered almonds
15 g
rice starch
120 g
sugar
90 ml
OraSì Vanilla flavour Soy drink, at fridge temperature
120 g
OraSì Soy spread
1 level teaspoon
yeast
1 pinch
salt
DISCOVER MORE RECIPES
Cream Veneziane (sweet soft buns)
Rice cream bull's eye biscuits
Cream of celeriac and rennet apples