Here in Dublin is a beautiful morning, well mid-day rather. What could be better than a good cup of coffee? Nespresso coffee I am talking about. Hot black coffee, with gorgeous swirls of creme. I need a special something to go with it and I need it quickly. So here I have chosen this Italian recipe. Specifically recommended to accompany your cup of coffee. Maybe this biscuit looks like Scottish short bread a little but it is very different in texture and it feels 10x lighter than shortbread. Ready in an hour and that’s including the dough resting time in the fridge. With no further ado, I present to you this Italian biscuit: The recipe comes from Gino’s book.
INGREDIENTS: (serves 4)
- 100g plain flour
- 50 g fine semolina – make sure it’s very fine like flour
- 100g salted butter plus extra for greasing
- 5g caster sugar plus extra for dusting
- lightly grease a baking tray with butter and preheat oven to 160C.
- Place all the ingredients in a bowl and rub everything together with your fingertips. As soon as the mixture binds together lightly kneed to create a smooth dough.
- Transfer the dough to the greased tray and roll out to 18cm circle .
- Prick the surface with a fork and tidy the edges for a pretty finish. Use a table knife to mark the circle to 8 wedges.
- Place the dough in the fridge for 2 mins to firm.
- Bake for 40 mins until golden.
- With a help of a pallet knife, carefully lift the biscuit and let cool on a cooling rack.
- Serve with coffee – Enjoy!
Thanks for looking and come back soon.