Shortcrust Biscuit
Let's go to the recipes of biscuits, prepared, wrapped and given as gifts for parties. I like to mark them here, on my personal book of thoughts and notes. Every now and then I like to set aside recipes that I forget and that come back almost surprisingly, at the most useful moment.
Basic dough for Frolla
**Ingredients **
- 250 g of flour 00
- 100 g icing sugar
- 150 g of butter at room temperature
- 2 yolks
Proceedings
Assemble the icing sugar with the yolks.
Add the butter and continue to assemble.
Add the flour and knead until the dough is smooth and homogeneous.
Spread a 3 or 4 mm thick sheet with a rolling pin. Place on a tray and store in the fridge for at least half an hour.
**Rolls with chocolate
**Ingredients **
- basic dough (see above)
- 150 g of dark chocolate
- silvered confectionery
Proceedings
Cut many biscuits with a star-shaped mould.
Restore the cuttings and continue cutting other stars.
Bake on a plaque in a preheated oven at 170° for about 10 minutes or until they begin to colour.
Allow to cool.
Break the chocolate and melt in a water bath.
Soak only half of the biscuits and, while the chocolate is still soft, distribute the candy. Allow to cool until the chocolate solidifies completely.
Rolls with jam
**Ingredients **
- basic dough (see above)
- Jam to taste
- icing sugar
Proceedings
Cut many biscuits with a round mold.
Re-embed the cuttings and continue to crop until the end of the dough.
Cut a small hole in the middle of half of the biscuits with a smaller mold.
Bake on a plaque in a preheated oven at 170° for about 10 minutes or until they begin to color.
Allow to cool.
Spread half a teaspoon of jam on the whole biscuits. Place the one with the hole in the middle on each biscuit.
Dust with icing sugar.