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A crunchy golden recipe! To eat to crack.
For 30 to 40 cakes 7 cm in diameter:
- 250 g flour + 1 handle for the table
- 125 g of butter
- 125 g caster sugar
- 1 egg
- 1/4 of c. coffee salt.
In a terrine, work spatula egg, sugar and salt until a foamy mixture.
Add the flour at one time. Mix with a spatula, then rub the dough between your fingers so that it crumbles.
Then add the diced butter by kneading and form a ball.
Let the dough rest for 1 to 2 hours in the refrigerator. Preheat the oven to 190 ° C (item 6).
Roll out the dough on a floured surface and cut with a punch or with an inverted glass.
Place the shortbreads on a sheet of parchment paper and cook for 10 minutes per batch.
Let them cool on a rack.
The extra stuff: You can also use cookie cutters and load your kids to decorate the shortbread. Once cooked, protect the shortbreads from moisture by enclosing them with a piece of sugar in an airtight box lined with a sheet of absorbent paper.