ingredients
shortcrust pastry:
500 gr of flour 00
200 gr of fine sugar
300 gr of butter
4 egg yolks
1 sachet of vanillin
a pinch of salt
shortcrust pastry with almonds:
100 gr of almond flour
280 gr of flour 00
200 gr of butter
70 gr of fine sugar
dark shortcrust pastry:
400 gr of flour 00
400 gr of butter
200 gr of powdered sugar
150 gr of bitter cocoa
2 gr of salt
shortcrust pastry
shortcrust pastry with almonds
dark shortcrust pastry
Recipe preparation
These light and crumbly biscuits can be eaten with pleasure, simple to prepare, they are even better if we let our children help us in using the molds. They are true masters of imagination and give a magical touch with their gingerbreads garnished with royal icing.
shortcrust pastry:
In the mixer put the butter into small pieces with the flour and sugar. Operate with the leaf at low speed to make the flour become grainy. Stop and add the egg yolks and salt with vanillin. Operate again and continue until the paste that forms sticks to the leaf. Turn off, remove and leave to rest in the film in the fridge for an hour.
shortcrust pastry with almonds:
put the two flours, the butter into small pieces and the sugar in the planetary mixer with the leaf, operate and let go until the dough sticks to the leaf. Turn off, remove and let it rest in the film in the fridge for an hour.
dark shortcrust pastry:
put all the ingredients, with the butter reduced into small pieces, in the mixer. Operate and wait for the dough to form. Then remove and let it rest in the film in the fridge for an hour.
Obviously all these preparations can also be done manually, with a little patience and effort but the result does not change. My advice as soon as you succeed, get yourself a nice planetary mixer, it is really a valid help in the kitchen, you will halve the time of your work and so you can dedicate yourself to something else.
