- Preheat the oven to 170°C (338°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, work together 200g (7 oz) of softened butter, 250g (9 oz) of flour and 100g (3.5 oz) of semolato sugar until you get a smooth and elastic dough.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1 cm (0.4 in) thickness and cut into your preferred shape.
- Place the biscuits on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each one.
- Bake the biscuits for 15-20 minutes or until they are golden brown.
- Remove the biscuits from the oven and let them cool on a wire rack before storing them in an airtight container.
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