Shortbread biscuits for all tastes
- Melicucinoio
- Nov 1, 2022
- 3 min read
Fresh lemon shortbread biscuits, delicious vanilla shortbread biscuits or intriguing two-flavor rolls?
Whatever your preference, you will find the right recipe here!
Let's fasten the apron and let's get started!
INGREDIENTS for about 70 lemon shortbread biscuits:
500 g 00 flour
250 g cold butter
16 g (one sachet) baking powder for cakes
2 whole medium eggs
220 g white granulated sugar
1 pinch of salt
1 lemon (zest only)
INGREDIENTS for about 70 vanilla shortbread biscuits:
same ingredients used for lemon shortbread biscuits, replacing the lemon zest with two spoons of vanilla extract:
INGREDIENTS for about 30 two-flavored rolls:
Light shortcrust pastry:
same ingredients used for vanilla shortbread biscuits
Dark shortcrust pastry:
same ingredients used for vanilla shortbread biscuits, replacing 20 g of 00 flour with 20 g of unsweetened cocoa powder
PROCEEDINGS
Whatever type of shortbread you decide to prepare, the initial steps are in common.
In a large mixer, pour the flour and the butter cut into small pieces:
Mince to obtain a sandy mixture and add the sugar, the baking powder and a pinch of salt:
To prepare lemon shortbread biscuits
Add the grated zest of the lemon, chop for a few more moments and pour the mixture onto a pastry board:
In the center of the mixture add the eggs and knead by hand until a soft and compact dough is obtained:
To prepare vanilla shortbread biscuits
Do not add the lemon zest, but pour the sandy mixture on a pastry board and in the center add the eggs and the vanilla extract:
Also in this case, knead by hand until a soft and compact dough is obtained.
To prepare the two-flavored rolls
In this case, we will have to prepare a first loaf of shortcrust pastry exactly as described for the preparation of vanilla shortbread biscuits; we will then prepare a second loaf of shortcrust pastry by replacing 20 g of 00 flour with 20 g of unsweetened cocoa.
Whether it is lemon, vanilla or cocoa shortcrust pastry, the loaves must be wrapped in cling film and left to rest in the fridge for half an hour:
After 30 minutes, recover the shortbreads from the fridge and roll them out with a rolling pin between two sheets of parchment paper:
If we prepare lemon shortbread biscuits or vanilla shortbread biscuits, the rolled shortbread must have a thickness of 4 - 5 mm; with the help of a cookie mold, let's obtain the biscuits:
If, on the other hand, we prepare the two-flavored rolls, the two spread shortbreads must have a thickness of a few millimeters, because they must be superimposed:
Roll up the two overlapped shortbreads trying to start very tightly, otherwise, instead of full biscuits, you will get two-flavored donuts!
From each dough we will obtain two spread shortcrust pastry and then two double flavored rolls.
Wrap the roll in cling film and let it harden in the fridge for 15 minutes: this will make it easier to cut!
Take the roll from the fridge and divide it into about 16 biscuits, each about half a centimeter thick:
Cooking lemon and vanilla shortbread biscuits
Place the biscuits on a baking sheet lined with parchment paper, well spaced from each other:
Bake in a preheated STATIC OVEN at 175 ° C for 13 minutes, using the central shelf of the oven.
Remember that the biscuits must appear golden, not brown, otherwise they will taste burnt!
Cooking of double flavored rolls
Place the biscuits on a baking sheet lined with parchment paper, well spaced from each other:
Bake in a preheated STATIC OVEN at 175 ° C for 20 minutes, using the central shelf of the oven.
Finally, we can prepare ourselves a nice cup of tea and enjoy some of these delicacies:
And here they are, in their elegant suit, ready to be delivered!
If we can resist the temptation, we can store the shortbread biscuits in a closed container at room temperature for about a week.
If you want to download the card of this recipe, click on the link below:
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