Beer biscuits recipe of 08-09-2019
THE beer biscuits are delicious and crumbly egg-free butter biscuits, absolutely perfect for munching on afternoon tea. As for the special ingredient, the beer, you don't have to worry at all: just like for the wine donuts, in fact, the alcoholic part will evaporate during cooking and only a slight and very pleasant aromatic scent will remain! And then, do you want to put the satisfaction of challenging friends and family to guess the secret ingredient?
How to make beer cookies
Put flour, chopped butter and salt in a mixer and start to operate the mixer with short bursts, so as not to heat the butter too much. Continue until you get a sandy compound.
Also add sugar, vanilla and beer and let the mixer make a few more shots, then transfer the mixture to the lightly floured work surface and work it quickly by hand until you get a smooth and homogeneous dough.
Wrap it with cling film and let it rest in the fridge for 30 minutes.
Take the dough and divide it into pieces of about 25 g each.
Stretch them with your hands forming 10-15 cm loaves.
Pass them one at a time in the cane sugar making it adhere well to the dough, then close each loaf forming a tarallino, that is, slightly overlapping the two ends.
Place the biscuits on a baking sheet lined with parchment paper and bake for about 15 minutes in a preheated convection oven at 180 ° C.
The beer biscuits are ready: let them cool completely and then serve them.