180 g flour
100 g of wholemeal flour
190 ml of water
80 g of creamy cold oil
5 g of a disintegrant
a pinch of salt
filling:
thick jam, jam (I took without sugar)
Preparation:
Cut the butter into cubes and place in a bowl of a mixer.
Sift flour, baking powder, vanilla, salt.
Gradually pour in cold water.
Knead the dough until smooth.
Roll into a ball, wrap in a film and in the freezer for 10 minutes.
Roll the dough into a rectangle 20 by 30 and a thickness of 0.7 cm.
For half the test, distribute evenly the jam, close the second half and well
tear the edges.
Cut into strips 2cm wide and 10 long.
Screw in a spiral and transfer to a baking sheet covered with paper.
Bake at 180, 20 minutes or until lightly golden.
Cool on the bars, sprinkle with powdered sugar.
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