ReceptnaptárFrollini (butter biscuits)
Frollini are the buttery, crumbly foundation of Italian tea biscuits: made from a few ingredients, with a dough that is easy to cut out. Traditionally they're dunked in milk or coffee at breakfast. They're also a great bake to do with children, because the dough is easy to shape.
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Ingredients
Method
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- Cream the soft butter with the icing sugar until fluffy.
- Add the egg and lemon zest.
- Work in the flour and salt, knead quickly together, then chill for 30 minutes.
- Roll out the dough and cut out shapes with small cutters.
- Place on a baking tray lined with baking paper and bake at 180°C for 10-12 minutes, until the edges turn lightly golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Chill the dough for at least 30 minutes before baking, so the shapes don't spread.
- Roll it thin (4-5 mm) for crisp biscuits; thicker gives softer ones.
- You can sprinkle the tops with granulated sugar or dip them in chocolate to dress them up.
Frequently asked questions
How long do they keep?
In an airtight tin, 2 weeks.
Can I make them without egg?
Yes, you can replace the egg with 2-3 tbsp of milk.
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More italian ideas
- Cornetti (butter brioche crescents with jam or custard filling)
- Crostata di frutta (fruit tart with vanilla custard)
- Ciambellone (lemon and yogurt ring cake)
- Torta di mele (Italian apple cake)
- Maritozzi con la panna (sweet buns with whipped cream)
- Torta della nonna (custard and pine nut tart)
- Budino di riso (baked rice cake)
- Frittelle di mele (apple fritters)
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