🕒 Time & Quantity

• 🕒 Preparation: 15 minutes

• ⏳ Dough resting time: 5 minutes

• 🔥 Cooking: 10 minutes

• ⏱ Total time: 30 minutes

• 🍪 Yield: about 25 biscuits

📊 Features

• ⚖️ Difficulty: Easy

• 🍪 Category: Breakfast / Snacks

• 🔥 Cooking method: Oven

• 🥗 Diet: A balanced diet (moderate consumption)

Ingredients

• 1 egg

• 100 g of sifted sugar

• 200 g of sifted type 0 flour

• 50 g potato starch

• 80–100 ml of extra virgin olive oil

Optional:

• 30 g of dark chocolate flakes

• Grated zest of an organic lemon or orange

Procedure

1️⃣ Preparing the dough

Place the egg and the sifted sugar in a bowl and mix until the mixture is smooth.

Add the flour and potato starch, which have been sifted beforehand.

Gradually add the extra virgin olive oil, kneading until you have a soft, firm ball of dough.

If you like, add some citrus zest or dark chocolate chips.

Leave the dough to rest at room temperature for about 5 minutes.

2️⃣ Moulding

Shape the mixture into about 25 balls of uniform size.

Gently squeeze them with your hands.

You can shape the petals with a knife to create a flower shape, or use a biscuit cutter for a simpler, more uniform shape.

3️⃣ Cooking

Arrange the biscuits on a baking tray lined with baking paper.

Bake in a conventional oven at 125°C (approximate temperature; may vary depending on the oven) for about 10 minutes, until lightly golden.

Leave them to cool completely before serving: they’ll become just the right texture as they cool.

Nutritional Value and the Typigo Approach

✔️ No butter → reduced saturated fat

✔️ Contains extra virgin olive oil → source of monounsaturated fats

✔️ Light texture thanks to the starch

✔️ Can be personalised with citrus fruits or dark chocolate

Although it is a more balanced recipe than traditional shortcrust pastry, it is still a sweet treat: it should be consumed as part of a balanced and mindful diet.

Typigo Tips

• For a version with a lower glycaemic index: replace some of the plain flour with wholemeal flour.

• To reduce the sugar content even further: cut it down by 15–20 g without compromising the texture.

• For a higher-protein version: add 20 g of almond flour, whilst slightly reducing the amount of type 0 flour.

Conservation

Store in an airtight container for 4–5 days in a cool, dry place.