Santa Lucia Shortbread Cookies
Granulated sugar 150 g
- 300 g Farina manitoba
- 150 g granulated sugar
- Eggs (1 yolk + 1 whole egg) eggs (1 yolk + 1 whole egg)
- 200 g Butter
- Vanilla essence
- 1 pinch baking powder
- 1 pinch salt
- Lemon zest (optional)
- Powdered sugar
- A very special night dedicated to the little ones. On the night between December 12th and 13th, Saint Lucy miraculously comes to life and reads the letters...
- A very special night dedicated to the little ones. On the night between December 12th and 13th, Saint Lucy miraculously comes to life and reads the letters...
- A very special night dedicated to the little ones. On the night between December 12th and 13th, Saint Lucy miraculously comes to life and reads the letters...
- A very special night dedicated to the little ones. On the night between December 12th and 13th, Saint Lucy miraculously comes to life and reads the letters...
- A very special night dedicated to the little ones. On the night between December 12th and 13th, Saint Lucy miraculously comes to life and reads the letters...
- A very special night dedicated to the little ones. On the night between December 12th and 13th, Saint Lucy miraculously comes to life and reads the letters...
- A very special night dedicated to the little ones. On the night between December 12th and 13th, Saint Lucy miraculously comes to life and reads the letters...
Procedure
In a bowl, mix the butter and sugar until creamy. Add the eggs, vanilla essence, baking powder, and salt and mix.
Add the flour several times and once compacted, finish working it on the work surface.
Form a loaf, wrap it in cling film and place in the refrigerator for 2 hours.
Remove from the refrigerator and roll out the dough between two sheets of parchment paper, about 4 mm thick. Cut out the cookies in your favorite shapes.
Place the biscuits back in the refrigerator for 20 minutes and preheat the oven to 160/170° fan-assisted.
Bake the biscuits for 8/10 minutes at 160° (they must not brown too much)
Once cooled, sprinkle with icing sugar.
The chef recommends:
These are truly fragrant shortbreads. Excellent with hot chocolate, but also with tea.
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