Quick crispbread without leavening, enriched with dried cranberries and mixed dried fruit. They are baked in a loaf pan, left to cool, and then sliced for a slower second baking that makes them dry and crunchy.
Preheat the oven to 180°C.
In a bowl, beat the egg with the milk and sugar until you get a homogeneous mixture.
Add the sifted flour and baking powder and mix well until you obtain a homogeneous dough.
Combine the dried cranberries and mixed dried fruit with the dough.
Pour the dough into a loaf pan lined with parchment paper and level the surface.
Bake at 180°C for 25 minutes.
Let the loaf cool completely (better if until the next day).
Slice the cooled loaf into thin slices.
Arrange the slices on a baking sheet and bake them in the oven at 150°C for about 20 minutes, turning them halfway through, until they are dry and crunchy.
Bowl
Loaf pan
Parchment paper
Baking sheet
For optimal texture, it is advisable to let the loaf cool completely before slicing; the second baking should dry the slices without browning them too much.
Italy
| Energy (kcal) | 207.62 |
| Carbohydrates (g) | 33.27 |
| of which Sugars (g) | 9.01 |
| Fat (g) | 5.1 |
| of which Saturates (g) | 0.75 |
| Protein (g) | 7.57 |
| Fiber (g) | 3.42 |
| Sale (g) | 0.14 |
