Crispy and flavorful savory biscuits made with Pecorino and beer, which give a pronounced taste and a crumbly texture. Ideal as a snack, for aperitifs or served with cured meats and cheeses.
Preheat the oven to 180 °C and line a baking sheet with parchment paper.
In a large bowl combine the flour, baking powder and grated Pecorino Romano; mix well.
Add the cold butter cut into cubes and work with your fingertips or with a whisk until you obtain a sandy mixture.
Add the egg and pour the cold beer in a thin stream, kneading quickly until you get a homogeneous but not sticky dough; if necessary add a little flour.
Roll out the dough on a lightly floured surface to a thickness of about 3-4 mm.
Using a cookie cutter (or a glass) cut out the biscuits and place them on the baking sheet spaced apart.
If desired, beat an extra egg and brush the surface of the biscuits, then sprinkle with sesame seeds or add chopped rosemary needles.
Bake in the oven for about 15-18 minutes, or until the biscuits are golden and crispy.
Remove from the oven and let cool completely on a wire rack before storing or serving.
Baking sheet
Parchment paper
Bowl
Rolling pin
Cookie cutter or glass
Grater
Store in an airtight container at room temperature for 5-7 days.
For a lactose-free version replace the butter with olive oil (about 60-70 mL). The biscuits can be flavored with pepper, paprika or aromatic herbs to taste.
Italia, Lazio
| Energy (kcal) | 371.53 |
| Carbohydrates (g) | 39.82 |
| of which Sugars (g) | 10.88 |
| Fat (g) | 19.11 |
| of which Saturates (g) | 6.89 |
| Protein (g) | 10.46 |
| Fiber (g) | 5.71 |
| Sale (g) | 0.31 |
