Bake with love
Raise Some Dough for Mary’s Meals with this exclusive biscuit recipe from Giuseppe Dell’Anno
We knead your help to reach more hungry children! You can Raise Some Dough for Mary’s Meals, and help us reach more children with our life-changing school meals, by holding a bake sale for your friends and family.
Need some baking inspiration? Great British Bake Off winner and Mary’s Meals supporter, Giuseppe Dell’Anno, has shared his delicious recipe for frollini with us!
Giuseppe says: “Frollini are a very popular Italian biscuit that can be prepared in less than 15 minutes. They are super simple to shape and involve no waste or re-working of the dough, so perfectly suited also to the less experienced baker. They are perfect served with (and dunked in) a steaming cup of unsweetened espresso or tea.”
Our free fundraising pack has everything you need to hold a baking fundraiser – including our exclusive Raise Some Dough recipe book, which contains a host of mouth-watering bakes from some of the UK’s favourite celebrities, such as Stephen Fry, Ellie Taylor and Joanna Lumley. Request your pack and download your recipe book here.
To make 16 frollini, you’ll need:
- 200g plain flour
- 90g icing sugar
- Pinch of salt
- ½ tsp baking powder
- 1 medium egg
- 1 tsp vanilla extract
- 70g unsalted butter, softened
- Add flour, sugar, salt and baking powder to the bowl of a stand mixer with the paddle attachment and mix well with a spoon until fully combined. Add egg and vanilla and start the mixer on a medium speed, working until the mixture looks fine and sandy. Add the butter, diced, and keep mixing until this is fully incorporated: the mixture will look loose and flaky.
- Tilt the mixture on a clean and dry worktop, pat it down with the palm of your hand and, with the help of a straight-edge scraper, lift one side and fold it over. Repeat this pressing and folding a couple of times until the dough comes together. Shape it as a brick with a 6cm x 4cm side, wrap it in clingfilm and chill for at least 1 hour.
- When ready to bake, line one baking sheet with baking paper or a silicone mat. Place the shelf in the middle of the oven and pre-heat it to 180°C. Take the dough out of the fridge and slice it into rectangles using a sharp, straight-edge knife. Arrange the biscuits on the lined baking sheet and texture the surface with the prongs of a fork or with a cookie stamp.
- Bake for 14-16 minutes or until the bottom edges start to turn golden. Do not be tempted to touch or move the biscuits when they come out of the oven as they are extremely crumbly when hot. Slide the baking paper onto a cooling mat and take them off only when completely cool. Frollini will keep for up to one week in an airtight container.
