The biscuits with potato starch and all-purpose flour for dipping are unique. Eating them gives a sense of lightness, crispiness, and a pronounced lemon aroma.
Like all homemade biscuits, they are more appreciated and are gladly dipped in warm milk in the morning for breakfast and also at snack time with a cup of tea.
Potato starch is also used as a thickener.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 1 Hour 30 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
Professional Pastry Foodstuff for Cakes and Sweets intended for PROFESSIONAL USE ONLY HERE amazon 
- 2 eggs
- 3/4 cup potato starch (or cornstarch)
- 4 cups all-purpose flour
- 1/2 cup sunflower oil
- 1 lemon (Grated zest)
- 2 tsp baking ammonia
- 1 packet vanillin
- 1/4 cup milk (Warm)
- 1 cup sugar (Plus what is needed to coat the biscuits)
Tools
- 1 Bowl
- Whisk
Steps
In a large bowl, pour the potato starch and sifted flour and form a well
In a container, work the sugar, vanillin, and eggs with a hand or electric whisk until frothy.
Pour into the center of the well, also adding the oil, grated lemon peel, and warm milk in which the baking ammonia has dissolved.
Work with your hands until you get a dough similar to rather firm pastry.
Wrap the dough in cling film and place in the fridge for about an hour.
Then line the baking sheet with paper and form the biscuits. Take a small amount as when making truffles and form cylinders.
Prepare a bowl with sugar and dip each biscuit in the sugar to coat.
Place them on the paper, spaced apart, and flatten but not too much with the handle of a spoon.
Finally, bake in the static electric oven at 350°F for about fifteen minutes. You will need to bake the biscuits in two batches.
Compared to others, biscuits with potato starch and all-purpose flour are crispier, and in my opinion, I find them almost more digestible.
Homemade biscuits with potato starch and all-purpose flour can be stored for the entire week in a cool, dry place inside a container or in a paper bag like those used for bread.
They will certainly be appreciated with coffee.
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