Shortbread with flaxseed and chocolate chips

Shortbread with flaxseed and chocolate chips
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Time: 1 ora
Difficulty: Facile

These biscuits have really inviting taste and shape, inside them, a very particular ingredient, flaxseed. Features: Among the main beneficial properties of flaxseed, there is the high content of polyunsaturated fatty acids such as Omega-3, essential to counteract cardiovascular diseases or diabetes. excellent for intestinal well-being or to combat inflammation of all kinds, contains antioxidant power and performs a cleansing function, which helps the intestine. It becomes great for fighting constipation. Historical background The flax plant was known in Ancient Egypt since the fifth millennium BC, it was cultivated by Egyptians, Babylonians, Phoenicians and other peoples of the Middle East who spread its use to Greeks and Romans. Notes Another way to take them is in the form of flour. On the market there is flaxseed flour, or you can make it at home. Use it together with other flours, preferably whole wheat, to prepare a rustic dough, for bread or focaccia.


380 g Special for cakes and biscuits Molino dalla Giovanna
170 g of Butter
140 g of raw cane sugar
2 eggs
1 yolk grated rind of an untreated orange
a pinch of salt
2 teaspoons of golden flaxseed
80 g dark chocolate chips
Time: 1 hour
Difficulty: Easy
Proceeding Put cold butter and sugar in a bowl or on a stand mixer and let the dough start, after about a minute insert the mix and always working, the eggs and all the other ingredients. If necessary with a spatula bring the contents of the dough in the center so that you create a ball of pastry uniform. At the end extract the dough, with very little rice flour make a dough to be stored in the fridge to rest for at least 2 hours wrapped in film (the ideal would be to let it rest at least 24 hours to allow the aromas to extend throughout the dough). After this time, work the dough to soften it slightly, then roll it with the rolling pin on the lightly floured pastry board, to the thickness of 3-4 mm. With the help of a knurled coppapasta, cut out wavy circles of shortcrust pastry and bake in the center with a small circular shape; transfer the biscuits obtained on a baking sheet lined with baking paper and bake in the hot oven at 175 ºC for about 25 minutes. Remove from the oven, leave to stand for 15 minutes before serving