Tomato and Parmigiano Spelt Biscuits
Made with Double concentrated tomato paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
Easy
Ingredients
-
4
oz
spelt flour*
-
2.5
oz
Parmigiano Reggiano cheese
(finely grated)
-
2
oz
spelt**
-
3.5
oz
cold butter, chopped
-
1/2
tsp
sea salt
-
1
egg yolk
-
2
tbsp
Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
-
tin
Mutti® Crushed Tomatoes (Polpa)
(empty, 14 oz)
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Tomato and Parmigiano Spelt Biscuits: Method
- In a food processor, combine flour, parmesan, spelt, butter and salt. Blitz in short bursts, until the ingredients are combined and look like breadcrumbs.
- Add yolk, tomato paste and 1 ½ teaspoons iced water. Blitz until the ingredients come together to form dough.
- Use a spatula to scrape the dough from the food processor bowl, roll into a ball then place between two sheets of baking paper. Use a rolling pin to roll the dough out to a thickness of about half a centimetre. Carefully transfer to the fridge and chill for an hour.
- Preheat oven to 356ºF (320ºC fan). Line two baking trays with baking paper.
- Use an empty Mutti Polpa tin to cut 24 rounds from the dough (you may need to re-roll the dough to make enough). Carefully transfer to prepared trays and bake for 12-15 mins until golden. Cool on wire racks for 5 minutes before serving with your favourite cheeses.
