Biscuits for breakfast: Homemade Campagnole
Campagnole are famous breakfast biscuits made from rice flour, produced by Mulino Bianco/Barilla. Behind each package and on their website they provide a recipe available to everyone, to prepare biscuits for breakfast at home: homemade Campagnole.
Equipment
- 1 square-shaped biscuit cutter 4.5 cm
Ingredients
For approximately 40 -50 biscuits
- 150 g '00 flour or gluten-free mix. Use 20 g extra to work the dough.
- 150 g of rice flour
- 90 g of soft butter at room temperature
- 110 g of sugar if you want also 120 g
- 1 egg
- 40 g of milk at room temperature
- 1/2 teaspoon vanilla extract
- 7 g of baking powder
- 1 pinch of salt
- 1 bag Yeast
Instructions
- Keep the ingredients at room temperature and use the whisk to knead. It will only take a few minutes.
- Whip soft butter and sugar until you obtain a frothy cream:
- Add the egg and mix it into the mixture at low speed:
- Mix and sift separately 150 g of '00 flour, 150 g of rice flour, the yeast and a pinch of salt.
- Add half the milk at room temperature mixed with the vanilla and a few tablespoons of flour to the mixture:
- Mix with the whisk and slowly add the rest of the milk and the flour by the spoonful until all is used up.
- The mixture will become increasingly consistent until it becomes a workable dough. Transfer it to a pastry board, adding 20 g of flour on the bottom
- Knead and form a smooth and homogeneous ball.
- At this point, roll out the pastry with a rolling pin to a thickness of 7 mm (therefore a little more double than the classic biscuits), flouring the work surface very little.
- Cut out the biscuits and make a hole in the centre. (as you can see I used the nozzle for deco in a piping bag).
- Transfer them to a baking tray previously lined with baking paper, or if you prefer, butter it lightly (I tried both versions and there are no differences in terms of taste).
- Place the breakfast biscuits at a distance of at least 3-4 cm from each other. They tend to swell in the oven:
- Breakfast biscuits ready to be baked - Home made Campagnole breakfast biscuits recipe
- Collect the dough scraps, knead them again and make more biscuits.
- Preheat the oven to 200° and cook for 20 minutes at 180°. The Campagnole will begin to swell after a few minutes, they must brown well and be well cooked to then be crunchy.
- Once the indicated cooking minutes have elapsed, let them cool outside the cut. A few minutes and your breakfast biscuits: home made Campagnole are ready to be enjoyed and then packaged.
Notes
If you wish to obtain an even more rustic and cracked effect on the surface like Campagnole in a bag, you can proceed as follows.
But where to know that this type of procedure will not be resolved in 30 minutes but you will have to wait for it to cool in the fridge (approximately 2-3 hours).
Once the dough ball has been formed, use baking paper, approximately 30 x 30 cm in size.
Lay the dough and give it the shape of a cylinder, trying to shape it with your hands on the baking paper in which the dough is wrapped.
Roll it on the work surface just like for the chocolate salami.
Once you have a rather homogeneous cylinder, square the sides, with the help of something rigid. I used the tarot handle.
Shape each side in this way, letting the next side fall onto the work surface, gradually wrapping sections of baking paper in this way.
Create a parallelepiped with the help of baking paper.
When you have obtained a parallelepiped, check the dough by melting the baking paper.
Rewrap it in baking paper, squaring the sides for the last time and place in the fridge for at least 2-3 hours.
When your dough is well hardened, take it out of the fridge. Now melt it from the baking paper and slice with a tarot knife or with a sharp knife (no serrated knives). In fact you have to give a sharp blow, at a thickness of 7 mm.
At this point you can use the baking paper that wrapped the dough to place the biscuits in the pan, or butter it lightly.
Cook at 180° for 20 minutes in a preheated oven as described above, until golden brown.
As you can see from the photo, the only difference (shape aside) is the particularly cracked and rough surface like Campagnole.