- Flour type 00 120 grams
- butter at room temperature 100 grams
- Hard egg yolks 3
- Icing sugar 60 grams
- Potato starch 40 grams
- grated lemon zest ½
- Salt a pinch • 1 kcal
- Apricot jam as much as is needed
Ovis mollis biscuits are crumbly and delicate biscuits that will melt in your mouth; in fact they are made with a very particular shortcrust pastry, prepared with a secret ingredient. The dough, in fact, involves the use of crumbled hard egg yolks which make the pastry particularly soft and delicate, similar to the whipped shortcrust pastry but even more crumbly. The hard egg yolks will be worked with butter, flour, potato starch, icing sugar and flavorings. Once the ovis mollis shortcrust pastry is made, prepare your biscuits; you can make them smooth or stuffed in the center with jam or hazelnut cream, ideal for breakfast and as a snack, to be enjoyed with a cup of tea. Here's how to prepare them.
How to prepare ovis mollis biscuits
Prepare the hard-boiled eggs and sift the egg yolks with the mixer or with a sieve. Put the egg yolks in a bowl and add the potato starch, flour, icing sugar, softened butter, grated lemon zest and salt. Knead quickly until a soft and smooth mixture is obtained; if the dough is too moist, add a little flour.
Wrap the dough in cling film and let it rest in the refrigerator for about an hour, in order to make it firm. Divide the dough into 20 equal pieces and form slightly flattened balls. Place them on a baking tray lined with parchment paper, press a bit in the center and fill it with apricot jam. Bake in preheated oven at 170 degrees C for about 15 minutes; but be careful, the biscuits must be cooked, but not too golden. Once ready, let them cool well before enjoying them. Your ovis mollis biscuits are ready to be served.
You can replace the potato starch with cornstarch, you can also replace the apricot jam with the one you prefer or with the hazelnut cream and add a little cocoa to the dough. You can also stuff ovis mollis biscuits after baking, they are excellent with melted chocolate.
Do not prolong the baking of the ovis mollis too much; they must remain pale. It is also important to let them cool well before moving them from the pan; as soon as they are removed from the oven they will be soft but, once cold, they will be perfect.
The ovis mollis shortcrust pastry is excellent for the preparation of biscuits but it is not suitable for making tarts; it is too crumbly and it would not support the weight of the filling.
Make the ovis mollis biscuits also to complete a tray of small pastries to serve to your guests.
You can preserve ovis mollis biscuits for 4-5 days in a biscuit box or container with an airtight seal.