Dear IF-lovers the recipe for this week was meant to bring a little of “sweetness” in your homes! By following these simple steps, you will discover that homemade short crust pastry is more easier than you think and the result will be an explosion of flavor for you and your guests. The cookies, made with chocolate cream produced by Italian artisans in the village of Modica, will delight both your older friends and your children.
Ingredients for 12 cookies
1 jar of Spalmabile al cioccolato by CioMod
300 gr of flour
150 gr. of butter
120 gr. of sugar
1 teaspoon of baking powder for dessert
1 teaspoon of vanilla flavor
1 pinch of salt
Make the short crust pastry. Make a mound with flour, baking powder, pinch of salt, the aroma of vanilla and, in the center, place the butter cut into cubes. Incorporate the butter and, once done, recreated the fountain. At the center put the egg and beat with sugar, gradually incorporating the flour. Knead with your hands until the dough is smooth and elastic. Wrap the dough with a plastic film and put it in the fridge for 40 minutes
Roll out the dough. Spread on the working surface some baking paper. Roll out above it the dough with a rolling pin until a height of 5 mm. With a mold, make circles and, on half of these, cut a hole in the center (I used a cap from a bottle).
Bake and compose. Preheat the oven to 180°C and bake for 10 minutes. Once cooled, sprinkle the cookies with icing sugar. With a knife, spread the chocolate cream on the cookies and put on them those with the hole. Buon appetito
Grandma’s tip. The key for a good short crust pastry is temperature. You need to keep it low. So use cold butter and do not manipulate it for too much. If you use a mixer, put the blades and the bowl in the frezeer before using it.