Ingredients :
- 250g T55 flour
- 50g powdered sugar
- 2 sachets of vanilla sugar
- 2g of baking powder
- 85g SUBTILE olive oil
- 90g of Le Grand Cèdre white wine
Recipe (without food processor):
1. Pour the wine into a salad bowl and add the sugar. Stir with a whisk to melt it. Pour in the oil and mix everything well.
2. In another container, incorporate the flour, yeast, vanilla sugar and salt then gradually pour into the liquid mixture
3. Repeat the recipe below from step 5
Recipe (with food processor):
1. Put 250g of T55 flour, 50g of caster sugar, 2 sachets of vanilla sugar and 2g of baking powder in your robot. Mix 1min / speed 4
2. Add 85g of olive oil to the robot and mix for 30 seconds / speed 4. Then scrape the sides of the bowl with the spatula
3. Add 90g of white wine and mix for 30sec / speed 4
4. Transfer the contents of the robot into a salad bowl
5. Form a ball of dough
6. Preheat the oven to 160°C
7. Divide the dough into pieces of 20g each. Shape into elongated sticks 10cm long. Roll the biscuits in sugar and place them on a baking tray covered with baking paper
8. Place in the oven for 20min at 180°C static heat (adjust according to the oven)
9. Watch the coloring of the biscuits, the zests should be golden at the ends. Let the biscuits cool on a rack and store them in an iron box.
