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Attending hundreds of people, who watched the last video of shortbread cookies, which were made with cornstarch, they asked me to make some without cornstarch and with chocolate, so I made these recipes for shortbread cookies made with flour of wheat, are small biscuits made with a generous amount of butter in the recipe, which gives them a delicate texture and rich flavor and are enjoyed as a snack or accompaniment to coffee or tea, and are a popular choice at parties and weekend events. of year.
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REVENUE
Butternut squash
170 g refined sugar
270 g of crushed raisins
340 g of butter
500 g wheat flour
buttery sable
250 g of butter
120 g refined sugar
80 g of egg whites (+/- 2)
300 g wheat flour
Goiabinha buttery
200 g refined sugar
300 g of butter
1 extra egg
3 extra egg yolks
400 g wheat flour
lemon zest or essence to taste
viennese buttery
300 g of butter
115 g refined sugar
40 g of egg white (1)
300 g wheat flour
25 g chocolate powder 50%
filling
200 g of guava
100g of dulce de leche
400 g harald hazelnut fractionated chocolate
How to conserve:
Storing them in pots or closed plastic bags makes them last longer and stay crunchy with preserved flavor.
The validity of a homemade cookie is 90 days.
nozzles used: 1 M in the Viennese
6 B on sable
1 The smooth perle in guava
Bake in ovens:
Ballast: 170ºC for +/- 25 minutes
turbo: 160ºC for +/- 20 minutes
Convection: 150º +/- 15 minutes
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