Ingredients
Butter: 300 g
Brown sugar: 160 g
Salt: 4 g
Invert sugar: 20g
Flour T55: 420 g
Flour T150: 10 g
Phil Mielleux : 50 g
Preparation
- In a mixing bowl, cream the softened butter with the brown sugar, salt and invert sugar until smooth and well combined.
- Add the flour and Phil Mielleux mixture, then mix gently until all the ingredients are incorporated and a uniform dough forms. Avoid overmixing to preserve a delicate, crumbly texture.
- Roll out the dough evenly to a thickness of 4 mm. Cut into the desired shapes using a cookie cutter.
- Arrange the biscuits on a baking tray and bake in a preheated oven at 145°C for approximately 15-20 minutes, until lightly golden and crisp.
- Allow to cool before handling, as the biscuits will become firmer and develop their characteristic delicate crunch as they cool.
