Per questa ricetta non c'è un gran commento, un gran post. E' solo che mi sono comprata dei bellissimi tagliapasta a forma di cuore e allora mi sto sbizzarrendo a fare vari tipi di biscotti per Gabriele, che in questi ultimi tempi non digerisce benissimo il latte, e quindi - per evitare di venire sempre chiamata sul cellulare in ufficio per sentirmi dire "Signora, Gabriele ha vomitato!" and andarmi to take to school in a hurry, a child full of a pap made from milk and Nesquik from head to toe - I decided to make him breakfast, a bit 'of time, tea and biscuits. The two things together, cutter and new baby in distress, I have done so experiment with different types of cookies. And I've already made of different types, and post them also, just ... Having been left to take the enthusiasm of the new cutter, I made them all a heart-shaped: shortbread? A heart-shaped. Pasta sablée? Heart! Shortbread? Hearts. And so they all look the same cookies, but in reality they are not: ricordatevene when, and where, will post the other cookies.
Meanwhile we speak of these: the shortbread.
Who knows indeed those delicious biscuits rectangular, almost two centimeters thick, pitted surface, in a beautiful box with a nice Scottish tartan? And who does not like? They are a delicacy of butter, but crumbly texture, flavor, but not cloying, in short, the shortbread! And I made them! They are also easy to do, following the rule of 3-2-1, that is three parts flour, two of butter and sugar (in fact even the flour could be divided into wheat flour and rice flour / a almonds in the amount ranging from 1 / 2 to 1 / 3 for the meal of rice or almond, but I have made with only wheat flour, and they came very well). Little note: In this recipe I used 150 grams flour, 100 of butter and 50 of sugar, and I came about 20 hearts roll the dough thin enough (just over half a centimeter), but in reality, these cookies are appreciated more if they are thicker, so the next time, always get a dozen cookies, double the dose and the dough will stretch to about 1.5 inches in height, just like the ones you can buy!
Shortbread SCOTTISH
Ingredients
150 gr flour
100 gr butter at room temperature to pieces
50 g sugar
1 pinch of salt
Design:
Place all ingredients in a robot with blades of steel and knead until it forms a ball. Take, form a loaf crushed and put in fridge to rest for half an hour, covered with foil. Then, take the dough, knead with hands to make it soft and workable dough and spread a desired height. Cut out biscuits with a cutter, prick with a fork on the surface, put in a greased baking tray and bake at 180 degrees for about 15 / 20 minut the
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