Recipe Whipped shortcrust biscuits of of 18-04-2011 [Updated on 30-11-2018]
This weekend I spent at my house and so I resumed the ritual of Saturday afternoon cookies by preparing the shortcrust biscuits whipped to my love.
How to make whipped shortcrust cookies
The whipped shortcrust biscuits are very crumbly and have a very light taste and to give them an extra touch, at my husband's request, I sunk the tips of the biscuits in dark chocolate, a perfect choice!
All this preamble is just to advise you to try this new cookie recipe that starts with one classic shortcrust pastry, and to wish you a happy week of sweetness and good humor.
P.s. Which then, given the horseshoe shape, who knows that they won't bring luck;)
In a bowl, whip the softened butter with the sugar.
Add the egg and mix it with the butter cream.
Add the flour mixed with the baking powder and the vanilla, incorporating it with a spatula.
Knead the dough until it is homogeneous.
Pour the mixture into a pastry bag with a large star spout and form horseshoe biscuits on the baking sheet covered with parchment paper.
Bake the shortcrust biscuits whipped in a preheated oven at 200 ° and bake for 10 minutes.
Meanwhile, melt the dark chocolate in a bain-marie.
Let the whipped shortcrust biscuits cool before lifting them off the baking sheet and dipping them with the tips into the melted chocolate.
Place the biscuits on a surface lined with parchment paper and allow the chocolate to dry completely before lifting the whipped shortcrust biscuits and serving them.
Whipped shortcrust pastry (Whipped shortcrust tea biscuits) the perfect and quick recipe!
There Short pastry Mounted it's a base dough made of butter, eggs and flour, where all ingredients are "whipped" with whips electric! the end result will be one whipped pastry soft and fluffy , which unlike the classic shortcrust pastry, does not need to rest in the fridge! Yes use immediately with a sac à poche or cookie shooters and is perfect for making classics Tea biscuits, pastries, shells and others pastry desserts!
After several tests, today I share with you what I consider the perfect whipped pastry! Easy, Quick to prepare! Unlike the one for the cookie shooter it is softer to work and can also be used with the sac à poche and the various homemade nozzles! Only 2 rules are enough: 1) ointment butter 2) once the ingredients are assembled in a few minutes, the pastry is whipped must be used immediately ! Otherwise, especially with winter temperatures, the dough tends to harden and it will be more difficult to make the cookies! In this case, I made half of it vanilla whipped pastry and half whipped pastry with cocoa to get gods assorted tea biscuits and multi-flavor: horseshoe cookies, biscuits to them, in a circle, in a flower and many others whipped shortcrust biscuits, that once prepared, you can decorate with one candied cherry, a teaspoon of jam, dried fruit, sugar grains, colored sugared almonds and that once cooked, you can glaze with chocolate! Melting to the bite, fragrant and delicious! These Tea biscuits are just like pastry cookies! perfect for a delicious snack, accompanied by a good tea or herbal tea, as a sweet or dessert to offer to friends! they keep for a long time and are also perfect as a gift! I am sure when you will try this whipped pastry will win you over immediately that you will use it for tea biscuits and many other pastries and sweets!
Scones (the perfect English sweets for tea time!)
Short pastry Mounted
The whipped shortcrust pastry is a compound used in pastry that is used for the preparation of all those desserts that need sac-à-poche or biscuit shooters to be made. The whipped shortcrust pastry is a very simple compound to make, the only care will be to create a smooth, homogeneous and lump-free dough. The whipped shortcrust pastry can be flavored with what you like best, such as vanilla or the grated rind of a lemon or orange.
One of the simplest preparations to make with whipped shortcrust pastry are crumbly and fragrant biscuits to be dipped in coffee or to be served with a cup of tea, but you can also use it to make a soft base for your tarts as in the tart recipe. with ricotta and jam!
Discover the vast world of shortcrust pastry, from classic to wholemeal or without butter!
Whipped shortcrust biscuits - Recipes
500 g of flour
120g of powdered sugar
250g of butter at room temperature
1 teaspoon of baking powder
the zest of half a grated lemon
work together butter and sugar then add the eggs 1 x time and then again the flour and lemon zest let it rest & frac12 now in the fridge and then put in the pastry bag and make the biscuits decorate with chopped almonds granulated sugar or candied cherries cIoccolato melted in a bain-marie or pieces of fruit gel candies bake in a hot oven at 180 & deg x 20 minutes
We dedicate this site to our mother who has us
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of this page.
Whipped shortcrust biscuits - Recipes
The whipped shortcrust pastries are dry pastry biscuits perfect to serve with tea, even cold in the summer or a good hot chocolate, or to give as a gift, perhaps after having packed them in personalized bags. The preparation of the dough is really simple, just follow a few tips to get perfect whipped shortcrust pastries, which you can shape with the legendary cookie cutter.
For the success of the pastry it is important that all the ingredients are at room temperature, including the butter, so if you want, at this link https://youtu.be/CSP0A1uVpOw you will find a video on how to soften the butter quickly, without running the risk of dissolving it.
To prepare these whipped shortcrust pastries, place 125 g of softened butter at room temperature, 80 g of powdered sugar, the seeds of half a vanilla bean and the grated zest of 1 untreated lemon in a bowl.
Beat everything well with a hand whisk until you have a smooth and frothy mixture, then add the egg at room temperature and beat again with the whisk to incorporate it well.
Finally add a pinch of salt and 265 g of 00 flour, then mix everything well first with a spatula and then with your hands until you get a very thick mixture, like a pastry but softer.
Divide the mixture into two separate bowls (you will get about two doughs of 260 g each) and combine in one bowl 15 g of very fine corn flour (comic type) and in the other the 10 g of unsweetened cocoa powder, mixing both sides well. compound until cornmeal and cocoa are well incorporated.
Form two sausages and place one at a time in a cookie shooter, then shoot the cookies onto non-stick plates or pans.
I usually use this one with this dough https://amzn.to/30h1JpJ that is the legendary cookie shooter that allows me, by replacing the various discs, to obtain biscuits of the most disparate shapes.
If you want to use the pastry bag instead of the cookie cutter, just use 70-80 g less flour, so the dough will be softer and squeezable.
Garnish the cookies with candied cherries, shelled almonds or smarties and leave some smooth, to be decorated with just a little icing sugar. With these doses you will get about 36-38 biscuits, although the number can vary considerably according to their size.
Once formed and decorated, put your whipped shortcrust pastries to harden in the refrigerator for at least half an hour. To be clear, by pressing the biscuits lightly with your finger, the pastry must not yield or be sticky but remain in shape.
Once firm, put your pastries to cook in the oven preheated in static mode at 180 ° C for about 15-18 minutes, or in any case until they are cooked and slightly golden on the surface. When they are cooked, take them out of the oven, let them cool completely and then decorate the empty biscuits with a little powdered sugar.
Once cooked, you can keep your shortcrust pastries whipped in a glass jar or tin box for about 5-6 days. If you want, you can freeze the raw dough, so when you want to use it, you just have to defrost it in the refrigerator and then bring it to room temperature, before kneading it a little and forming the biscuits (which will then be put back in the refrigerator to harden).
Whipped shortcrust biscuit recipe
I deeply love everything I do, I prefer dark chocolate, hot black coffee, traveling aimlessly - better if in distant countries, seeing old movies, listening to lots of music, but in particular I love being Duccio's mother and wife. my husband
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How good they must be. sooner or later I do them, I have to find the time.
É para mim uma honra acessar ao seu blog e poder ver e ler o que está a escrever é um blog simpático e aqui aprendemos, feito com carinhos e muito interest em divulgar as suas ideias, é um blog que nos convida a ficar mais um pouco e que dá gosto vir aqui mais vezes.
I can afirmar que gostei do que vi e li, decerto não deixarei de visitá-lo mais vezes.
Sou António Batalha.
PS.Se desejar visits O Peregrino E Servo, and if ainda não follows pode fazê-lo agora, mas só se gostar, eu vou retribuir Seguindo também o seu.
Que a Paz e saúde esteja no seu coração e no seu lar.
I like your job .. I aim to do the same in life but the road is still long. I console myself with one of these delicious and buttery biscuits ^ _ ^
Thanks for the comment
Barbara's cooking blog, food blog
The Risotto Pasta
. and with these delicious, crumbly and buttery biscuits, also made last Sunday (and disappeared in a flash !!), I close this first day as a blogger.
I recommend: carefully follow the advice of refrigeration, under penalty of "spatasciamento" during cooking. I found the recipe here. I only made half the dose and baked two baking trays.
Whipped shortcrust biscuits
Whip the butter, sugar and the grated zest of a lemon until you get a frothy mixture. Add the eggs, one at a time, continuing to whisk until the mixture becomes well swollen.
Finally add the flour and mix it with the mixture with the help of a spatula for the time necessary for it to absorb everything well. Put the dough in the sac-à-poche equipped with a medium-large nozzle (I: 1 cm.) Spiked and give the desired shapes on the plate lined with parchment paper. Place the plates in the refrigerator for at least 30 minutes before baking them at 180 degrees for about ten minutes until they are just golden brown.
Whipped shortcrust biscuits
. y con estas deliciosas galletas de mantequilla, que, también, hize el domingo pasado (& # 161y que desaparecieron en un santiamén), cierro este primer día como blogger.
Recomiendo: follow cuidadamente los consejos de la refrigeración, de lo contrary se aplastaran horriblemente during the cocción. La encontré aquí. With the mitad de la dosis salen dos bandsjas de horno.
Today I propose you some delicious whipped shortcrust pastry biscuits, made with the cookie cutter.
you can have fresh cookies all week if you keep them in a cookie jar!
Ingredients for the whipped pastry:
- 250 grams of flour
- 150 gr of butter
- 80 grams of powdered sugar
- an egg
- the zest of a lemon
- a envelope of vanillin
- salt, a pinch
Ingredients for the decoration:
- I put the butter in the mixer and work it until it becomes a cream
- I add the icing sugar and go to whip the mixture
- arrived at this point, add the egg, vanilla, lemon zest and a pinch of salt, continue to whip the mixture
- I begin to add the flour slowly, slowly, at the minimum speed, it must be a fairly soft mixture, but that does not stick if I take it with my hands, if it turns out to be too soft, I add more flour
- I put the mixture in the cookie cutter placing it directly on the baking tray, without buttering it and without the parchment paper and I start making the cookies, I change the dies, to make different shapes
- once the cookies are made, I go to decorate them with imagination
- I cook them in a preheated oven at 180 & # 176 for 7-8 minutes, they must remain clear
Whip with the whisk of an electric whisk (in the case of small quantities) the softened butter in the microwave, but not melted,
with sugar, vanilla bean and salt.
Add the eggs that are not cold in small doses,
in such a way that they are incorporated into the whipped butter and sugar, without causing the separation of the butter due to the water contained in the eggs. Incorporate them while continuing to mix them with whips.
My advice is to heat the previously shelled and stirred eggs in the microwave at minimum power for a few seconds, or leave them for a couple of hours at room temperature before using them. Finally add the flour and starch sifted together
and then transfer the mixture into a pastry bag with a notched nozzle and form some rosettes (it would be better on baking paper, but I didn't have any!).
Prepare the cookies
Take the butter out of the fridge at least an hour before to make it soften.
With whips, or in a planetary mixer, whip the butter with the icing sugar, then after a minute pour in the milk a little at a time.
When the whipped mixture is light and fluffy, add the sifted flour, then work until the mixture is smooth and velvety.
Put the whipped shortcrust pastry in a pastry bag with a 7mm star spout.
On a baking sheet you will have to form sticks about 6 cm long and about 2.5 wide so adjust. You can also make horseshoe shapes.
IMPORTANT: try to make the shapes as regular as possible, since then the biscuits will be paired two by two and must be the same.
Bake the excelsior biscuits in a preheated oven at 180 ° C in static mode for about 15 minutes. You will have to take them out of the oven slightly golden, as soon as you see that the lower edge is already colored.
Take them out of the oven and let them cool.
Prepare the almond filling
The butter should be creamy, so take it out early or microwave it for a few seconds.
Put the almond flour, the icing sugar, the jam, the glucose, the water, the green coloring and the bitter almond essence in a bowl, then mix all the ingredients in a planetary mixer with the leaf or by hand with a wooden spoon.
Finally add the creamy butter and mix. If you notice that the mixture is too hard to spread, add a little more water.
Then form the excelsior biscuits dessert & # 8220 gluing them & # 8221 two by two with a generous layer of green almond cream.
Finally, prepare the chocolate glaze to decorate the cookies.
Reduce the dark chocolate into flakes and melt it together with the butter, in a bain marie or in the microwave, then mix to mix well.
Dip each biscuit prepared previously up to half and place them gradually on baking paper.
Serve the excelsior cookies when the chocolate glaze is completely dry.
If you like, you can still decorate the chocolate part with chopped pistachios or almonds, while the chocolate is still wet.