Shortcrust pastry with Nucleo Pane Etnico, rum and cane sugar

Shortcrust pastry with Nucleo Pane Etnico, rum and cane sugar

We start the new year discovering the extraordinary versatility of Nucleo® Pane Etnico! Not only bread, but also delicious biscuits and shortcrust pastries for tarts, which are just waiting to be stuffed with the best jams of the season.

Here is the recipe for shortcrust pastry with Nucleo® Pane Etnico.

 

INGREDIENTS

  • 500 g Nucleo® Pane Etnico

  • 500 g type "0" flour 180 W

  • 475 g butter

  • 450 g of cane sugar

  • 100 g eggs

  • 5 g salt

  • 10 g baking

  • 100 g of rum

 

PROCEDURE

Mix butter, salt, sugar, flour, Nucleo® Pane Etnico, baking, rum and eggs in the planetary mixer. Knead until the liquid has absorbed.

Leave the dough to rest in the fridge for 30 minutes, then form biscuits, filled biscuits or tarts to taste.

Bake at 180°C for about 20 minutes.

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