What’s better than a cocooning sunday, warm in front of the telly, with some little delicious biscuits in your hands ? Nothing compares to a rest day, especially when the week has been filled with things and full of feelings. Alone or with your family, Let your sunday to go along with yummy cakes: shortbreads.
For about sixty biscuits, you need:
3 glasses of flour
1 glass of caster sugar
(2 tablespoons of caster cinnamon)
125g of butter
½ glass of caster almonds
1 rolling pin
This recip is just really super extra easy my friends! Go ahead:
Cut the butter in pieces and let it melt in the microwave. Put your blend in a big container (ideally in a salad bowl) without forgetting eggs and mix it all.
Preheat your oven at 180°C. After those steps, dust your work surface with flour, shape a round batter and then roll it out with your rolling pin.
Make sure the batter is about 3 or 4 millimeters of thickness. Slice the biscuits in the shape you want thanks to your pastry cutters. If you don’t have ones, no problem, do just like me: draw stencils and cut out all around or use glasses as pastry cutters.
Afterwards, put the shortbreads on a plate in the oven and let it bake around 6 or 8 minutes (keep a close eye on the baking: the thiner your shortbreads, the quicker the baking). Let them out of the oven and let them rest 20 to 30 minutes in order to cool them down for the next (“optional”) step: the icing.
For a iced and coloured style, you will need:
300g of icing sugar
1 blanc d’œuf
1 teaspoon of lemon
Some food colouring
(some drops of orange blossom aroma)
Mix all the ingredients with the whisk and add the food colouring. If, just like me, you want beautify them with several colors, separate your icing in several containers and put the food colourings of your choice in each one. For a more yummy icing, I’ve added some drops of orange blossom aroma but you can do the same with vanilla for example.
If your icing looks too thick, do not hesitate to add some water drops to make it more liquid. Fill your shortbreads with icing starting with the edges. Let those one harden before making the inside. Let all them rest in the fridge during one hour to solidify the icing (same idea than the baking: the thicker your icing, the more time it will last to harden so just check it). Beautify your shortbreads with some coloured beads for cakes and here we are!