These are not very sweet, but are crunchy. I love to dip them in latte: they don’t soak too much and you can eat them in one bite… yummy!!!
Cream Shortbread
- Preparation time: 60 minutes
- Ingredients for 40 biscuits
- Difficulty: Easy recipe
- Ingredients
- 1 lb. (450 grams) of all-purpose flour
- 5 oz (150 grams) of cream
- 5 oz (150 grams) of sugar
- 1 egg
- 1 ½ oz (40 grams) seed oil
- ½ oz (10 grams) baking powder
- Instructions
- Preheat the oven to 350° F.
- In a bowl, mix the cream with the sugar and the seed oil.
- Add the sifted flour with the baking powder, mixing the ingredients until you get a smooth and uniform mass, but not too worked.
- Leave the dough covered in the refrigerator for about an hour.
- Roll it out with a rolling pin and cut into shapes using biscuit cutters.
- Arrange the biscuits on a well-spaced baking sheet covered with parchment paper.
- Cook for about twenty minutes.
Tips to ensure the success of the dish:
- Both the flour and the baking powder must first be sieved.
- The biscuits should be placed spaced apart on the baking tray because they will grow during cooking.
- The pastry should not darken too much, so it is better to check its cooking every now and then.
