Ingredients:
- 100 g type 0 flour
- 150 g wholemeal spelt flour
- 25 g Risveglio single-variety Raggiola extra virgin olive oil
- 45 g muscovado sugar
- 1 teaspoon baking powder
- 75 g cold water
- 70 g 85% dark chocolate
Preparation:
1. Combine the flours, sugar and baking powder.
2. Add the oil and cold water and mix into a smooth, even dough.
3. Chop the chocolate and work it into the dough, combining well.
4. Roll out with a rolling pin and cut biscuits using a pastry cutter.
5. Bake at 180° for 15/20 minutes in a fan oven.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.