Tag: shortbread

Recipe Shortbread with sugar-flowering icing – Italian Cuisine

Ingredients

375 g flour 00
320 g icing sugar
180 g butter
30 g lemon juice
1 pc egg
baking powder for cakes
Orange
tonka bean
milk
lime
edible flowers
salt

Duration: 2 h 30 min

Level: Middle

Dose: 6 people

For the recipe of pastry donuts with icing sugar, mix the flour with 1 teaspoon of yeast, a pinch of salt, grated tonka bean and 120 g of icing sugar. mix
with the chopped butter, until you get a sandy whole. Add the egg and, if needed, a tablespoon of milk. Knead in a firm dough and roll it out on a plate covered with baking paper to a thickness of 4 mm. Cover with cling film and leave to rest in the refrigerator for 1 hour. Cut 12 discs into an 8 cm flower-shaped pastry cutter into the dough, and then cut them out further in the center with a 3 cm pastry cutter, making some donuts (use the scraps for simple biscuits). Bake at 160 ° C for 20-25 minutes. Take them out of the oven and let them cool. Mix 200 of icing sugar with lemon juice. Brush the icing obtained on the donuts and sprinkle with dried flowers and fresh petals to taste, completing with the orange zest and grated lime or other aromas to taste: coffee powder, cocoa or cocoa beans, pepper, grated tonka bean.

Shortbread with cinnamon – Italian Cuisine

Put the flour in a large bowl and place the butter cut into small pieces in the center, sugar, egg, bicarbonate and flavorings.
Begin to incorporate the ingredients starting from the center and continue to work the mixture until you get a smooth ball.

Cover the dough with plastic wrap and let it rest in the fridge for 30 minutes.

You can use the shortcrust pastry with cinnamon both as a base for a tart and to prepare biscuits.

TAGS: Shortcrust pastry with cinnamon How to prepare cinnamon shortbread Shortbread with cinnamon recipe

Strawberry Ice Cream – This is So Not Cheating

Many people consider this type of strawberry ice cream recipe a “hack” or a “cheat,” because we’re skipping the more time-consuming and sometimes temperamental egg custard step; but even if I didn’t want to save time, and possibly eggs, I’d still prefer this method.

To be clear, I’m only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I’ll take the classic French-style every time. But, for sweet, juicy strawberries, I’m not a big fan of the subtle egginess you get with the traditional method.

For me it muddles the fruitiness, and coats the tongue a bit too much. When I eat a bowl of this on a blazing hot summer day, I want nothing but pure strawberries and cream goodness. To achieve that you need to include a lot of strawberry puree, and all that extra liquid means the texture will not be quite as luxurious. It’s minor sacrifice.

Feel free to skip the 10-second blending of the cream, but I like how it very slightly thickens the mixture. A few seconds too long however, and you’ll have whipped cream, which is going to give you a frozen mousse effect; not something I’m into personally.

By the way, rumor has it that these make some pretty spectacular ice cream sandwiches, if you can get your hands on some shortbread cookies. So, as we head into another long, hot summer, I hope you give this fast, simple, and very delicious strawberry ice cream recipe a try. Enjoy!

Ingredients:

12 ounces trimmed strawberries (one of those baskets should get you close)

3/4 cup white sugar

very tiny pinch of salt

1 tsp vanilla extract
1 cup milk

2 cups heavy cream

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