Description
Shortbread made with olive oil in place of butter, and without milk.
Soft wheat flour, sugar, olive oil, eggs, re-milled durum semolina, honey, baking powder and vanillin. Olive oil gives a lighter, crumbly bite, and honey a rounded sweetness. The biscuits are square, with a lightly sugared top.
For restaurants and chefs. A milk-free biscuit is useful on breakfast and coffee service for guests who avoid dairy. Serve them with tea or espresso, or crumble them as a base for a cheesecake-style dessert. They keep their texture well once opened.
For specialty and Italian stores. Shoppers who avoid milk often struggle to find a traditional Italian biscuit, and the name on the bag answers their question directly. Olive oil in place of butter is an easy point for staff to mention. Place them with breakfast products and free-from ranges.
Specs: 250 g, case of 12, shelf life 5 months, Puglia (Italy).
