ALPE PRAGAS - MON-FRI: 8:00 - 12.00 & 13.00 - 18.00 | SAT: 09.00 - 12.30 & 13.30 - 18.00 | SUN: CLOSED
Ice cream biscuits with Rubus - Mora fruit preserve
INGREDIENTS FOR 4 ICE CREAM BISCUITS
100 g of type 1 flour
50 g of oat flour
45 g of icing sugar
50 g of butter
20 ml of oil
1 egg yolk
salt
250 g of fiordilatte ice cream or yogurt
80 g of Rubus - Mora fruit preserve
Collect the two types of flour in the mixer with the cold butter cut into pieces, the icing sugar and a pinch of salt: operate the ingredients for a few moments to obtain fine crumbs, then add the egg yolk, lightly beaten with the oil. and 3-4 tablespoons of cold water. Process again until the dough begins to form a mass (if anything, add very little water).
Transfer to the work surface and knead briefly with your hands to form a ball: wrap it in cling film and flatten it a little; let it rest in the fridge for at least an hour.
Roll out the dough with a rolling pin to a thickness of 4-5 mm, then cut out squares of approximately 6 cm on each side.
Transfer the biscuits to a baking tray lined with baking paper, pierce them with a fork and cook them at 180°C for 15 minutes. Let them cool.
Work the ice cream with a spatula to soften it a little and add the fruit preserve, without mixing it too much.
Pair the biscuits with the ice cream and wrap them in baking paper; place them in the freezer until ready to consume them.
