How to Make Quick Biscuits aux myrtilles et au citron

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Steps to Make Award-winning Biscuits aux myrtilles et au citron. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Biscuits aux myrtilles et au citron, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Biscuits aux myrtilles et au citron delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Biscuits aux myrtilles et au citron is 20 à 25 biscuits. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Biscuits aux myrtilles et au citron estimated approx Prépa 20 min, réfrigération 2h00, cuisson 15 min.

To begin with this particular recipe, we have to prepare a few components. You can cook Biscuits aux myrtilles et au citron using 12 ingredients and 9 steps. Here is how you can achieve it.

Ils font le bonheur des petits et grands gourmands, ils se préparent en un tournemain avec des ingrédients simples, voici les biscuits aux myrtilles et au citron.

Ingredients and spices that need to be Take to make Biscuits aux myrtilles et au citron:

1. 300 g farine
2. 2 cuillères à café levure chimique
3. 1 pincée de bicarbonate de soude
4. 1 pincée de sel
5. 125 g beurre mou
6. 130 de sucre
7. 65 g cassonade
8. Le zeste râpé finement de 2 citrons
9. 1/2 cuillère à café d’extrait de vanille
10. 1 œuf
11. 60 ml lait fermenté
12. 150 g myrtille

Steps to make to make Biscuits aux myrtilles et au citron

1. Dans un grand saladier, tamisez la farine, la levure chimique, le bicarbonate de soude et le sel.
2. Dans le bol du cooking chef gourmet, muni de la feuille K, à grande vitesse (4), battez le beurre en crème avec le sucre, la cassonade et le zeste de citron jusqu’à ce que la préparation soit lisse et crémeuse.
3. Ajoutez la vanille et l’œuf, et bien mélangez.
4. A base vitesse (2), incorporez les ingrédients secs en alternant avec le lait fermenté. La pâte sera assez épaisse, c’est normal.
5. A l’aide d’une cuillère en bois, ajoutez délicatement les myrtilles en prenant soin de ne pas les écraser.
6. Couvrez le bol d’une pellicule plastique et réfrigérez pendant 2h00
7. Préchauffez le four à 190°c. Tapissez deux plaques à biscuits de papier sulfurisé.
8. Avec les mains, façonnez des boules de pâte de la taille d’une balle de golf et déposez-les sur les plaques en les espaçant de 2 cm environ.
9. Enfournez pour 12 à 15 minutes environ, jusqu’à ce que les biscuits soient dorés.

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