An initial codification of this recipe dates back to around the 14th century, within a cooking manuscript named "Le Viandier," whose author is Guillaume Tirel (also known as Taillevent), a French cook of particular renown at that time; however, according to some studies, the shortcrust pastry dough was already known around the year 1000 and was used for the preparation of tasty yet simple and delicate desserts that could satisfy the palate of the lords of that era. For the preparation of shortcrust pastry, excellent raw materials are used to ensure an optimal result; the ingredients are balanced and mixed following precise and particular steps, and the dough is then worked only after resting for at least 12 hours at a temperature of 4°C. The shape, designed to be perfectly in line with the company brand, is obtained from a patient entirely manual work, using special molds. Baking takes place at 180°C for about 12/15 minutes. Dulcis in Fiore offers this line of artisanal shortcrust pastry cookies, called "ROSONI," in various flavors, to satisfy everyone's palate, in a completely revamped packaging, having created elegant cardboard boxes: Wholemeal Rosoni: made with whole wheat flour, spelt flour, and brown sugar, for a coarser and fiber-rich dough, suitable for those who do not want to give up taste with a more attentive eye on their figure;