- 250g T55 flour
- 100g semolina
- 40g fine salt
- 25g olive oil
- 100ml water
- 50ml milk
- 1 beaten egg
- 100g sesame seeds
lavroche dough
Ingredients
Method
Mix all with a dough hook in kitchen aid for 5 minutes, adjusting with cold water if to dry
Remove to lightly floured surface and divide into 4, roll each quarter into a rectangle as thin as possible
Cut into desired shapes, then place onto silpat lined tray, and brush a light layer of egg yolk on top and sprinkle with seeds, and a little rock salt, bake for 10 minutes @ 180c no fan or until light golden
Store in a airtight container for up to 5 days
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