usually start doing Christmas sweets mid-November. This is one of the first recipes I made this year, but had not had time to publish.
I guess it'll all be up to the lump of butter, but hey, there it is for that is a bit behind, or next year.
Ingredients:
- 800 g. bread flour 400 g.
- Iberian lard 400 g
- icing sugar a tablespoon of cinnamon.
- Icing sugar for sprinkling.
First of all, put on a tray in the oven, preheated to 140-150 degrees for about 45 minutes to dry. It is convenient to move from time to time and see that does not take a very golden color.
Taken from the oven and passed through a sieve to leave it as thin as possible.
softened butter in the microwave without allowing it to liquefy, and join the meal.
add the icing sugar and cinnamon. Mix just until blended.
It will be a soft dough. I usually put some hours in the fridge to harden a little.
When it is more manageable, we are taking lots of dough and roll to extend to them the proper thickness and cut the shortcakes with a tin.
This operation is best done on waxed paper for easier then unstick.
We put in a preheated oven at 180 ยบ for 20 minutes, watching constantly.
Remove from oven and let cool completely before removing them so they do not crumble.
and
When we retired, sprinkle powdered sugar and cinnamon.
can if you want to wrap in tissue paper colors.
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