Today we want to prepare something sweet, special: shortbread cookies/ biscuits.
It seems that a similar preparation based on shortcrust pastry, in Italian called “Pasta Frolla”, was already known in Venice, after the year 1000, when sugar cane imported from the East began to be used. Probably the first codified recipe dates back to the 14th century. The recipe we use is the traditional one in our family, with a little secret to give a fantastic flavor/flavour: cinnamon.
The dough is fine for biscuits to prepare but also for tarts.You can read about our Crostata Cake here.
The thickness of the rolled out dough must be about 0.5 cm if it is cooked by itself for a tart. If the tart is already filled it can be a little thinner. The dough will be one or two millimeters higher if you want to make biscuits.
Watch the video on Toscana Mia Cooking School Youtube Channel.
Lastly, the shortcrust pastry must be processed little and quickly, so that the warmth of the hands does not make it difficult to spread and hard and compact when cooked.
Ingredients for the shortcrust pastry:
150g butter 150g sugar 2 egg yolks 1 egg
300g flour 00/all purpose/plain flour Cinnamon Fine Salt
Let the butter soften.
In a bowl work together sugar and butter.
Add egg yolks, egg, cinnamon and a pinch of salt.
Finally add flour.
Make into a ball and leave aside for at least an hour, possibly in the refrigerator.
Roll out the pastry and give the cookies/biscuit shape.
Lay them on a oven tray covered with parchment paper.
Place it in the oven at 180°C for 10 minutes
Take them out of the oven and serve them hot or cold.
Suggestion .Immerse part of the cookies/biscuits in melted chocolate.
If you have any left, store them in a tin or glass jar.
Watch the video on Toscana Mia Cooking School Youtube Channel and enjoy the cookies/biscuits with a tea or coffee.