This is the recipe of Lorraine Pascale 's shortbread.
It's a little bit changed, as usual.
She is so clever and every dish seems easy.
Actually this Scottish short crust pastry is truly simple to do.
I'm speaking to Italian people mostly...who haven't it tasted yet.
And it is delicious as far as it is easy.
I can guarantee, stuffings of shortbread on sofa watching TV!
Ingredients:
130 g room temperature margarine
60 g fruit sugar (if you like it, you can add extra fruit sugar to drizzle on with citrus fruit zest and or cinnamon powder)
130 g superfine corn flour (fumetto type in Italy)
60 g rice flour
a pinch of salt
Preparation:
I put in my faithful bread machine (kneading function only) margarine with fruit sugar, making a cream.
Then I add the flours and salt.
I let dough for 5-10 minutes.
I roll the dough in a cake pan, helping with a little ball of dough to push on the edges, giving its typical scallop shape.
I cut the shortbread in slices and I make holes with a fork on the surface.
I bake in pre-heated oven at 170 ° (low temperature) for 30 minutes up making golden and the colour of the edges is typical biscuit one.
I let it cool down out of the oven and I cut with a knife again on slices to divide in rich crumbly triangles.
No comments:
Post a Comment