Different desserts can be prepared with a shortcrust pastry. I’ve used the same doses and the same ingredients, but I’ve followed two slightly different types of preparation to make this delicious pie and these greedy biscuits. I suggest you eat them for breakfast or serve them at tea time. They can also be a genuine snack for your children to take to school as well!
Ingredients for 20 biscuits:
- 500 grams type 00 flour
- 250 grams butter
- 200 grams caster sugar
- 80 grams whole eggs (about two eggs)
- A pinch of salt
- Grated zest of one lemon
- a vanilla bean
Method
Put the flour, the diced butter, the salt , the vanilla bean seeds and the lemon zest in a food processor. Blend quickly. Pour the mixture on a work surface, add the sugar and create the typical fountain shape. Put eggs in the center and begin to beat with a fork. Then begin to knead by hand briefly until the dough is compact. Wrap with baking paper and put in the fridge for about thirty minutes. Then remove from the fridge and begin to knead the dough again, roll it out with a rolling pin. Roll out the shortcrust pastry and create a layer of a few millimeters thick. Make circles with a 5 cm diameter pastry ring . Half of these circles must have a central hole that you can make using a pastry ring with a diameter of 1,5 cm. Put the biscuits on a baking sheet lined with baking paper and bake in a preheated oven at 180° Celsius degrees for about 15-17 minutes. Halfway through cooking you can turn cookies to brown them on both sides. Remove from the oven and let cool. Spread the jam over the whole circles and sprinkle the pierced ones with icing sugar and combine the biscuits.