Crunchy and flavorful savory biscuits, made with pecorino and beer that give a strong taste and a crumbly texture. Ideal as a snack, for aperitifs, or to accompany cold cuts and cheeses.
Preheat the oven to 180 °C and line a baking tray with parchment paper.
In a large bowl, combine the flour, baking powder, and grated pecorino; mix well.
Add the cold butter in cubes and work with your fingertips or a whisk until a sandy mixture is obtained.
Add the egg and pour in the cold beer gradually, quickly kneading until a homogeneous but not sticky dough is formed; add a little flour if necessary.
Roll out the dough on a lightly floured surface to a thickness of about 3-4 mm.
Use a cookie cutter (or a glass) to cut out the biscuits and place them on the tray, spacing them 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.
Teglia da forno
Carta da forno
Ciotola
Mattarello
Tagliabiscotti o bicchiere
Grattugia
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 herbs to taste.
Italy, 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 |
