In a saucepan, warm the sugar + milk + milk powder + vanilla.
Cover and leave to cool at room temperature.
In a stand mixer, mix the flour and baking powder.
Add in the (softened but cold) SUBLIM’ “Le Fondant” lard, the liquid mixture, and finally, the fleur de sel. Mix together, pressing the dough with the heel of the hand on a work surface (gentle kneading): ), do not overwork the dough to avoid it heating and becoming elastic. It should have the texture of almond paste.
Roll out the dough to a thickness of 3 to 4 mm, directly on parchment paper or a silicone sheet, ideally already lining the baking sheets that will go into the oven.
Leave to harden in the refrigerator for 30 mins.
Next, take out the baking sheets and use a cutter to shape out biscuits into Petit Beurre squares or any other shape you like, and trim off any excess dough.
Leave to harden in the refrigerator for at least 10 minutes.
Preheat the oven to 160 °C;
Remove the biscuits from the refrigerator, brush over a little milk to glaze.
Bake in the oven for 15-20 mins.
Leave to cool.
Tip: add a few drops of cold water if the flour is too absorbent and the dough a little dry.
Cosy comfort food
A tradition revisited
A healthy option into the bargain!
Try them today!
A fine and original starter
Taste of the Asia
Seriously… this brioche!!!
A Sublim’e potato dish