Campagnole homemade biscuits
Posted on Mar 6, 2009 11:02:28 PM
There you go Campagnole homemade biscuits: this is my contribution to the Eating your own words contest. From Andrea’s little bakery, with Claudia as art director, a long hello to Jennifer at Savor the Thyme and Tangled Noodle, with smarties and stars included.
This biscuits recipe is taken from Mulino Bianco’s breakfast biscuits called Campagnole (a very bad translation would be countryman biscuits). Mulino Bianco is the bakery brand of Barilla, more famous abroad for pasta. Probably there’s much more marketing than tradition behind this biscuits name, but they taste very good anyway and with this recipe you’ll have a supply of breakfast biscuits for one week. And when the supply is over, you can move to other breakfast biscuits and cakes.
This biscuits recipe was on the back of the packet.
- 120g (½ cup) margarine
- 30g (1 oz) butter
- 220g (1 ½ cups )sugar
- 160g ( 5 ½ fl oz )milk
- 1 egg
- 500g (4 cups) all-purpose flour
- 40g (1/3 cup ) rice flour
- a tablespoon of baking powder
- a pinch of salt
Put the butter and the margarine to soften in the microwave, then mix together with the sugar, the egg and the milk.
In a separate bowl, mix the flours, the salt and the baking powder, then add them to the liquid ingredients. Rub everything together and form a ball.
At this point the biscuits dough it’s probably too soft to be worked properly, so stick it in the fridge for 30 minutes.
Take the dough out of the fridge and preheat the oven at 180° (350F). With a rolling pin make it about 7mm thick. Cut the dough into funny or regular biscuits shapes and bake it for 15-20 minutes or until the outside edges are lightly golden.
RANT STARTS: Mulino Bianco biscuits are very well known abroad (it’s a Barilla’s brand). Here in Dublin you can pay up to 4.50€ for a small packet of their chocolate biscuits, which are sold at 1.80€ in my hometown supermarket. Why? Why so overpriced? RANT ENDS (thanks for bearing with me).
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