Traditional recipes

Carnival biscuits

Carnival biscuits

Carnival shortbread recipe from of 04-03-2014 [Updated on 09-02-2015]

These are the shortbread cookies I made for Ely's first carnival party, no special effects, just butter cookies decorated with colored sprinkles and smarties, an easy easy recipe with which I want to wish you a happy carnival. Today here in my office we are having a fiesta, this morning we prepared green lasagna bolognese, meatballs, scallops and biscuits, we invited the guys from my husband's office and we will all celebrate together at the misya: P I had wanted to organize a lunch for a long time all together and today it seemed to me the right opportunity to get together and stay a little together around a set table, then I'll let you know if they liked it;) I'll send you a kiss and read us later

Method

How to make carnival biscuits

Put all the ingredients in a bowl and start working

Knead until it forms a ball and put in the fridge to harden

Take back the pastry roll it out in a 3 mm threshold and ricabvite some flowers

Embed in each flower some chocolate sprinkles, smarties or chocolate chips

Put the biscuits on a baking tray and bake at 180 °, bake 10/12 minutes

Serve your carnival biscuits


Shortbread cookies Carnival recipe

Today I share with you a colorful recipe Shortbread COOKIES CARNIVAL RECIPE Now, let's start from the assumption that I don't like sweets with many dyes, but honestly at Carnival an exception can be done easily. These crumbly and colorful cookies are easy to make. I have flavored them with vanilla but if you prefer you can use the lemon flavor or, why not, also with orange. On the occasion of this recipe I also made a video, I hope you like it

  • Low difficulty
  • Economic Cost
  • Preparation time 20 minutes
  • Rest time 30 minutes
  • Cooking time 20 minutes
  • Servings 8 people
  • Cooking method Oven
  • Italian cuisine

Carnival biscuits

  • 250 g of flour 00 (I W140 that is the classic flour for cakes)
  • 150 g of butter at room temperature
  • 100 g of powdered sugar (I vanilla)
  • 40 g of egg yolks (about 2)
  • 1 pinch of fine salt
  • 1 vanilla bean
  • grated lemon peel to taste
  • dark chocolate to taste to decorate (about 100-150 g)
  • colored sugars to taste

HOW DO IT PROCEED?

Prepare the yeast-free shortcrust pastry. In the planetary mixer with the K leaf or in the food processor, combine the flour and butter and work the mixture to obtain a sandblasting. Add the icing sugar and spices and work the mixture again.

Then add the egg yolks and continue to work for one or two minutes, just long enough for the mixture to compact into a loaf.

Then wrap the dough in cling film and let it rest in the refrigerator for an hour or in the freezer for 30 minutes before rolling it out.

If you want to knead the shortcrust pastry by hand follow the indicated procedure HERE .

Making cookie shapes at home. While the pastry rests, go to google and search for & # 8220maschere di carnevale & # 8221, choose the images you like best and print them. Cut out the contours of the masks with a cutter or scissors and set them aside. If you do not have a printer, you can create the mask yourself on a sheet of paper by copying it from the internet or you can cut it out of a magazine. Once you have created your own mask molds, you can move on to the preparation of cookies.

Cut out the cookies. Roll out the shortcrust pastry to about half a centimeter thick and place a paper mold on it. With a pointed knife, cut out the shortcrust pastry around the mold. In this way you will have obtained your mask-shaped cookie.
Take the biscuit and place it in a baking tray lined with parchment paper.

CARNIVAL COOKIES how to make masks without having the molds

Repeat the process for all the biscuits until all the ingredients are used up.

If you work in a hot environment, I recommend you let the biscuits so obtained rest in the refrigerator for about 30 minutes before putting them in the oven. In this way you will fix the butter crystals and the butter will not melt during cooking. The result? Light dry and crumbly shortbread biscuits.

Bake Carnival cookies in a preheated oven at 180 ° C for about 10-12 minutes.

Remove from the oven and allow the carnival biscuits to cool completely before touching them to avoid breaking them.

Decorate the carnival cookies. Melt the dark chocolate in the microwave. Dip part of the biscuits in it or brush it on the surface of the biscuits. I poured it with a spoon only on the top of the masks. Place the biscuits on a tray covered with parchment paper. Spread the colored sprinkles on the still hot chocolate. Allow the chocolate to cool completely before touching the biscuits.

Keep the carnival masks in an airtight container until ready to serve.

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CARNIVAL RECIPES

Hello darling, hope all is well. Nice roundup of ideas.
Hope to read you again soon. A big kiss.

Thank you, but it takes a while for the new recipes. A big kiss to you

Finally I see your beautiful publication again. Thank you dear and good afternoon and a hug & lt3

Thank you, but it takes a while for the new recipes. A hug and good weekend

here you are ^ _ ^ I hope you are better !! See you soon

Thank you and I hope as soon as possible!

Hi Elisabetta, I am very happy to read you again. I hope you are well! Your collection of carnival recipes is wonderful! I will certainly make some of these very reliable recipes! Come back soon. I hug you affectionately and wish you a happy carnival.

Thanks Elena, you are always very kind, it still takes a while, but I hope to return as soon as possible! A hug and good weekend!


Carnival Shortbread - Recipes

I love cookies but I'm lazy making them.I didn't know about powdered sugar!

These shortbread biscuits are beautiful and delicious.

noooo. you tell me & quothow the shortbreads are balanced & quot with this lightness. I demand a lesson. -)
because already the basic rule (flour + zucch + butter): 10 I found it explained in a different way, who uses it to calculate eggs, who to calculate yolks. This is totally different. then I know that it changes if you use more or less than half butter / powdered sugar or granulated / eggs or yolk. I have to study.
meanwhile, I admire your biscuits, they look frail and tasty, between hazelnuts and chocolate!
bye!

mom, how beautiful they are, and they will certainly be delicious, I'm just having a coffee and they would be fine. a hug


Ingrediants

200 g of flour 00
20 g of starch
1 egg
80 g of powdered sugar
150 g of soft butter
1 tablespoon of baking powder
1 tablespoon of liqueur (to taste) or the peel of half a lemon

Email the ingredients


Hiperica by Lady Boheme

Acci, Gruyere is just the ONLY kind of cheese I don't like. all the others love them! But you could keep the idea and use another cheese, right?

what an idea for an aperitif they must be really tasty hello

Answer for Federica: Thank you very much for your visit! Good day

Answer for Barbara: I'm glad you like them! Good day

Answer for Wennycara: it is a type of salatino that actually goes very well with an aperitif! Good day to you too

Answer for Vele: dearest, if you don't like gruyere, you can use another cheese of your taste, no problem! Good day

Answer for Steval: they are good for an aperitif and to be enjoyed at any time of the day! bye and have a good day


Crestine of Carnival


Carnival ridges

I started sifting through cooking books and magazines and doing research on the internet to look for original recipes for Carnival and I must say that alongside the typical sweets of this period there are various tasty alternatives.
Leafing through an old Bertolini recipe book that was printed and distributed by this company in the early 90s, I found this recipe and decided to try it.

In addition, there are no eggs and sugar in the dough so they are also suitable for those with food intolerances.
They are very soft and light. This does not mean that I will give up frappe, chatter and other extravagant sweets typical of Carnival :)

To prepare about 20 ridges you need:

Take the dough and roll out a sheet of about 5mm, cut squares of 10 cm per side and place a teaspoon of jam or Nutella in the center, fold them into a triangle and seal the sides well forming ridges (see photo below), otherwise during cooking the filling comes out.
For the filling it is better to choose fairly sweet jams or Nutella as the dough is neutral and not sweet at all.

how to close the ridges

Once cool, sprinkle with powdered sugar.

with this recipe I participate in the contest of Silvanaincucina and Ricette di Tina


Parmesan shortbread biscuits

Have you ever heard of savory pastry? It is an original and relatively new branch of gastronomy, which deals with revisiting the classics of pastry in a savory key, such as pastries, macarons, tartlets, tarts etc. This is the case, for example, of shortbread biscuits with Parmesan, tasty biscuits with a savory and intense taste, which are usually prepared as an aperitif, accompanied by cold drinks or glasses of wine. Parmesan shortbread biscuits can be enjoyed simply like this or accompanied by various cold cuts and cold cuts, they can also be stuffed with a filling even shapes and sizes can vary: the variations are many, some even ancient or of regional origin, as in the case of Sardinian casadinas , with a characteristic shape reminiscent of a sun.

The base of the preparation, however, always remains a classic shortcrust pastry, adapted in a salty way to this, then other ingredients are added to characterize the biscuits: tasty cheeses, spices, aromatic herbs. The result is perfect for a nice and original aperitif, to be customized according to seasonal ingredients.

Ingrediants

For about 50 shortbread biscuits:

  • 100 g of grated Parmigiano Reggiano
  • 125 g of flour 00
  • 80 g of salted butter
  • Salt to taste.
  • pepper as needed.
  • 1 egg white
  • aromatic herbs to taste (rosemary, thyme, oregano)

Method

In a large bowl, crumble the butter with your fingers and mix it with the flour and grated Parmesan, salt and pepper in a modest amount. Work the dough with your hands for a few minutes, until you get a smooth and homogeneous dough. If the dough is too dry, add a few more flakes of butter (about 15-20 grams).

Roll out the dough on a lightly floured pastry board, so that it is about half a centimeter thick. Cut out the shortbread biscuits with steel molds, of the type used for traditional biscuits. Place the shortbread biscuits on a baking sheet lined with parchment paper and brush the surface with the beaten egg white, so that the savory biscuits acquire a beautiful golden color.

Sprinkle a handful of shortbread biscuits with each of the spices or aromatic herbs chosen, based on personal tastes and preferences. Preheat the oven to 180 ° C and bake the savory biscuits. Cook for 10 minutes and then, when they are shiny, take them out of the oven and let them cool by moving them gently from the pan.
Advice:
Experiment with the right mix of spices that you like best: sometimes just using an aromatic salt or a particular pepper - such as Sichuan pepper - to give a different taste to the shortbread.
If you want a more golden color, brush the shortbread biscuits with whole egg: the egg white tends to make them more shiny but leaves the original color of the pastry intact, while the yolk is ideal for "painting" the shortbread biscuits with an inviting golden color.
Serve the shortbread biscuits on a tea saucer as if the aperitif were exactly snack time for a nice and original effect you can serve drinks (preferably non-alcoholic, in this case) in teapots and tea cups.


Nuccia's kitchen

I found the recipe here, only to discover that it is very widespread on the web, albeit with some variations.

If by chance you haven't discovered them yet, I recommend them. They are very simple to prepare, they do not require rest in the fridge, they are delicious and always look great! )

Ingrediants:
Salted butter 80 g
00 flour 125 g
Parmigiano Reggiano, Grana Padano or other grated aged cheese 100 g
Pepper 1 pinch
Salt 1 pinch
Saffron powder 1 pinch

To decorate:
Eggs 1 whole
Sesame seeds, poppy seeds, cumin, pine nuts or whatever your imagination suggests.

Preparation:
Mix together the flour, saffron, butter at room temperature, salt and pepper.
Knead with your fingers for a long time. The dough will not seem to want to stay together at the beginning but by insisting with a little patience you will be able to obtain a smooth and homogeneous dough.

Only at this point add the grated cheese and knead again with your hands until you get a compact dough.

Roll out the dough on a lightly floured surface to about 0.5 cm thick (if they are "fat" they are nicer!) And cut out the shortbread biscuits of the desired shapes.


Arrange the shortbread biscuits on a baking sheet lined with baking paper as they form. Brush them with beaten egg and sprinkle them with your favorite spices. Bake in a preheated oven at 180º for 10-15 minutes (it depends on the oven, the thickness and the size you gave to the biscuits). The first time, check the cooking: they will be ready when they are lightly browned. Do not overcook them, they lose a lot in my opinion.
Take them out of the oven and don't touch them until they cool down as they are quite fragile until then. After that you can safely handle them to keep them.

NOTE
- they last several days tightly closed in an airtight container and this makes them suitable even for small greedy gifts.
- the cheese used is very important for the success of the shortbread as it will feel a lot. Choose it for quality.
- salted butter is easily found in large supermarkets.
- I tried to mix with the planetary mixer following the order of insertion of the ingredients indicated. Same result! )


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