Tag: shortbread

Savory Shortbreads – 's Savory Shortbread Recipe – Italian Cuisine

»Savory Shortbreads - Misya's Savory Shortbread Recipe

First of all, wash the parsley well, dry it and chop finely.

Prepare the dough, quickly working the butter, parmesan, salt and flour and then also incorporating the yolk and parsley.

Form a 5-6 cm thick sausage, wrap it in cling film and leave to cool in the freezer for 10-15 minutes, then cut into 1 cm slices.

As they are ready, arrange the biscuits on the baking sheet lined with parchment paper, then bake for 15-18 minutes or until golden brown in a preheated static oven at 180 ° C.

The savory shortbreads are ready: let them cool before enjoying them.

Shortbread Donut – Recipe 's Shortbread Donut – Italian Cuisine

»Shortbread Donut - Recipe Misya's Shortbread Donut

First of all, put the raisins to soak in a small bowl with hot water, in order to soften it.
Work the butter into an ointment with sugar and flavorings (vanilla seeds and lemon peel), then add eggs, honey and salt first, then also sifted flour and yeast.

Take the raisins, squeeze them gently and add them to the candied fruit, then incorporate them into the mixture.

Wrap the dough with cling film and let it rest in the fridge for 1 hour.

Take the dough back, knead it briefly with your hands to soften it slightly, then shape it into the shape of a sausage and close it to form a donut.
Arrange the donut in the greased and floured mold, brush with egg, decorate with sugar grains and cook for about 30 minutes at 180 ° C, in a preheated ventilated oven.

The shortbread donut is ready: let it cool down at least before cutting it into slices and serving it.

Shortbread recipe with cocoa butter, hazelnuts and figs – Italian Cuisine

Shortbread recipe with cocoa butter, hazelnuts and figs

  • 355 g flour 00
  • 180 g muscovado sugar
  • 140 g extra virgin olive oil
  • 115 g hazelnut flour
  • 70 g cocoa butter
  • salt
  • 45 g egg yolks
  • 35 g fresh figs

To prepare shortbread biscuits with cocoa butter, hazelnuts and figs, melt the cocoa butter and mix it with the oil. Let the mixture cool in the refrigerator for about 1 hour, until it solidifies again.
Knead the mixture of cocoa butter and oil with muscovado sugar, a pinch of salt, 00 flour and hazelnut flour, egg yolks and very small diced figs. Work the dough quickly, so as not to heat it too much, obtaining a loaf.
Cover it up and let it rest in the refrigerator for 30 minutes, then roll it out to about 5 mm thick. Cut out some cookies with round or flower cutters (ø 5-6 cm).
Arrange the biscuits in a baking tray covered with baking paper and bake at 170 ° C for about 20 minutes. Take them out of the oven and let them cool.

To know: to reduce the time, instead of rolling out the dough and cutting it with pastry cutters, form balls, mash them a little and bake: you will get more rustic biscuits.

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