Maltese Galletti with Bigilla

Ingredients for 8 servings:

• 400 g flour
• 100 g durum wheat semolina
• 1 packet of dry yeast
• 1 tsp sugar
• 1 tsp salt
• 230 ml water, lukewarm
• 30 g butter, room temperature
• 1 jar beans, young, drained weight 440 g
• 1 tsp salt
• 1 tsp chili
• ¼ bunch parsley
• 2 garlic cloves
• 1 lemon slice(s)
• 3 tbsp olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Maltese snack

Mix the dry yeast with lukewarm water and sugar and let it rest for 15 minutes. Combine the flour, semolina, and salt. Add the room-temperature butter and the yeast mixture and knead thoroughly. Cover and let it rise for one hour. Divide the dough into portions, roll out, and cut out round shapes using a 4 cl shot glass. Pierce the shapes several times with a toothpick to allow air to escape during baking. Preheat the oven to 180°C (top/bottom heat) and bake the galletti for 20 to 30 minutes until lightly golden (I made four baking sheets). For the bigilla, press the garlic and lemon and mix with the remaining ingredients. Blend everything until you get a smooth dip. An ideal snack for any time of year.