Frollini are classic Italian biscuits, perfect for breakfast.
These are coffee flavours but you can experiment with any flavouring you like.
INGREDIENTS (makes 12 large biscuits)
250 gr plain flour
170 gr butter, cut into small pieces & at room temperature
90 gr sugar
1 egg
1 tbsp ground coffee
Juice of 1/2 lemon
Pinch of salt
Icing sugar, for dusting
METHOD
In a bowl, place the butter, sugar and with a hand-mixer, whip until the two are well combined.
Add the egg and mix well until the egg is fully incorporated.
In a separate bowl, combine the flour and the coffee and set aside.
With a spatula, stir in the flour & coffee mixture a bit at a time and you will see a dough starting to form.
Once the flour is all incorporated, add the lemon juice and salt.
Incorporate them, and then transfer the dough into a floured surface and start kneading the dough until smooth and uniform.
Place it in a clean bowl, cover it and let it rest in the fridge for 30 minutes.
On a floured surface, place your rested dough and with a rolling pin, roll it out until reaches 1 cm thickness.
Cut out the biscuits into your favourite shape and place them in a lined baking tray.
Re-roll the offcuts and cut out more biscuits. Repeat until the whole dough has been used.
Bake them in a pre-heated oven at 160ºC fan-forced, for 20 minutes or until golden.
Let them cool off before dusting with icing sugar.
Davide
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