TOOLKITS

MIXING BOWL, GRADUATED PITCHER, GROSS MESH SIFTER, GAUGING CUPS, BAKING MATT, WHISK, MARISA (flexible spatula), PINOCCHIO (gauging funnel), ICING BAG WITH CURLY NOZZLE

Ingredients
75 g milk
175 g butter
75 g sugar
1 g salt
1 vanilla bean
½ lemon grated rind
210 g flour for biscuits
65 g potato starch
2 g baking powder
80 g candied cherries (or granulated hazelnuts)

Method
By means of a planetary mixer equipped with the whisk, mix the butter, sugar, spices and potato starch. Add in the milk with the salt (dissolved). Blend well and stir in the flour previously sifted twice together with the baking powder, processing at low speed. Through the icing bag with curly nozzle, shape small roses on the baking matt placed over a cake tin. If you so like, add a decoration on the center of each biscuit placing on it candied fruit, jam, granulated hazelnuts or almonds. Bake at 180 °C for 14 minutes at open valve. Ideal weight: 10 g. Bigger size biscuits require too long to bake.