Light and crunchy tea biscuits with a special touch: we replace part of the butter with Pago de Valdecuevas oil, achieving a unique and aromatic flavor. Low in sugar and decorated with chocolate and nuts, perfect to accompany your coffee!
Undoubtedly, tea biscuits are an ideal accompaniment to a morning or after-dinner coffee.
In this recipe we have changed part of the butter for our Pago de Valdecuevas oil. This gives us an aromatic, different and somewhat crunchier paste.
This recipe is also very low in sugar and we have light and irresistible cookies.
Ingredients:
- 180 g butter
- 30 g of Pago de Valdecuevas Olive Oil
- 90 g powdered sugar
- 65 g egg
- 265 g sifted plain flour
1. We will begin by putting the butter in ointment with the sugar and we will beat together until it mounts, forms an aerated cream that has almost doubled in volume. If you have a mixer you can start with the paddle and then switch to the whisk.
2. When we have the cream we add the oil little by little, without hurry.
3. Once integrated, add the beaten eggs also little by little (in a trickle) without stopping beating.
4. Incorporate the sifted flour twice with the help of a tongue until you have a homogeneous dough.
5. Prepare a piping bag with a star-shaped nozzle and form the pastry into the shapes you like best.
6. Bake at 180 degrees for about 14 minutes. And let cool.
7. Melt 100 g of white and dark chocolate and decorate with nuts, coconut, shavings, whatever you like.
