When you choose CAP recipes as a guideline, you inevitably cut yourself off from part of the population. I was having dinner yesterday with a friend who said to me "your recipes, generally speaking, just the equipment alone I don't have...". And it's true that we're witnessing a bit of a two-speed patisserie, with enlightened amateurs using increasingly professional techniques, and novices wanting simple recipes with ingredients from the cupboard. So today, in order to reconcile everyone, I'm offering you some homemade shortbread!
Of course, you can make these shortbread biscuits with the kids, who love to play with the dough. And since all you have to do is mix the ingredients together, it's really very easy! If you're in a rebellious mood, you can flavour the dough with lemon zest, a tablespoon of cocoa or a little vanilla extract.
There aren't really any tips for this recipe, except that if you're having trouble peeling the cookies off, feel free to punch them directly onto the baking sheet and remove the excess dough from around them (that way the cookie won't move). You can also place the baking sheet in the fridge for 10-15 minutes to prevent them from warping during baking.
Nothing is created, nothing is lost...
To tell you the truth, this shortbread recipe is a bit of a coincidence. It's simply leftover dough from my CAP-style lemon tart. You know how concerned I am about reducing food waste. In fact, for a few months now, I've also been committed to reducing waste overall. And it's amazing how small everyday changes can really have an impact on the size of the garbage can! I'm impatiently waiting for my worms so I can start my worm compost bin (don't worry, they won't end up in the bin!). cookies. And so, as the CAP pâtisserie technical sheets are designed to have extra (to make life easier for the candidates), I had a large quantity of shortcrust pastry left over. So I grabbed my small butter cookie cutter (I knew it would come in handy one day!). A few cuts later:
Of course, you can make these shortbread biscuits with the kids, who love to play with the dough. And since all you have to do is mix the ingredients together, it's really very easy! If you're in a rebellious mood, you can flavour the dough with lemon zest, a tablespoon of cocoa or a little vanilla extract.
There aren't really any tips for this recipe, except that if you're having trouble peeling the cookies off, feel free to punch them directly onto the baking sheet and remove the excess dough from around them (that way the cookie won't move). You can also place the baking sheet in the fridge for 10-15 minutes to prevent them from warping during baking.
Baking the shortbread
Once all the cookies have been cut out, we place them in the oven at 180° for around twenty minutes (depending on your oven and whether you like them crunchy or a little melt-in-the-mouth). Once out of the oven, they'll be absolutely perfect with a cup of tea! If you're in a really decadent mood, you can glue 2 cookies together with spread!
Tasting!
We sometimes think that complicated recipes are the best. In reality, we often forget how good simple things are, and how tasty those little recipes are that are ready in no time at all! These shortbread biscuits are perfect for a snack with a cup of tea. Or you can slip them into your little ones' school bags. The taste of butter and the crunch under the tooth that we love so much! Don't hesitate to try out this shortbread recipe, you won't regret it!Shortbread
- 200 g T55 flour
- 100 g butter
- 80 g powdered sugar
- 40 g whole egg, beaten
Mix the flour and butter in a food processor or by hand. Add the powdered sugar and beaten egg (40g of which has been removed).
- Knead and stop as soon as the dough has amalgamated (to avoid overworking the gluten). Form into a ball, roll out into a large galette, wrap and place in the fridge for at least 20 minutes.
After placing in the fridge, take out the dough and let it come to temperature for 5-10 minutes. It should be easy to roll out without breaking. When the dough is 2 mm thick, cut out the cookies with a cookie cutter.
Place the cookie sheet in the fridge for 15 minutes before baking (this will prevent your cookies from moving around too much during baking).
Bake for 15 minutes at 180°C.
