Christmas shortbread

Christmas tree is done. Letter to Santa Claus is done, I took note of the desir of a garage and a kitchen. Santa Claus, to whom I still have to send the letter is waiting that a little boy starts behaving bravly (he does, just that we have to repeat and repeat and… repeat! almost 3 years it is said to be a normal behavior… but being stubborn might not be!). In the meantime the proud mum would say that Joséphine is saying « mamoaom » but she does just repeating , she walks with 4 legs or stand up along the walls and begs ALL the time to be in the (MY) arms. Almost 9 months and the fear of being left alone. I remembered that my friend Brina told me a couple of years ago that the first time your kid is saying maman you just want to cry for such a beautiful moment. Years (even months) after when you hear your beloved child, your half, calling you His mum, sometimes you just have the energy to say « Quoi…Encore??!! » … I can confirm!

I complain, I complain, but I love my kids.  3 years and 9 months of sleepless nights, crying, screaming, stupid things but a lot of smiles, joy, happiness!

Yesterday I had fun preparing christmas biscuits (sablés de Noel) with Giacomo, who had fun blowing on the flour and breaking eggs. We did some chocolate ones (with a mix of quinoa and normal flours, I just love the association of chocolate with quinoa), and some with toasted nuts flour. A long time ago I bought lots of stamps, horse, whale, dolphin, camel, crab, elefant…(almost a zoo!),  heart, flower ones and so and so (available here).

Christmas Shortbread

Chocolate Shortbread:

  • 200 g flour
  • 100 g quinoa flour
  • 30 g unsweetened cocoa
  • 120 g icing sugar
  • 200 g soft butter
  • 1 egg

Hazelnut Shortbread:

  • 150 g flour
  • 100 g ground hazelnuts
  • 120 g salted butter soft
  • 125 g sugar
  • 1 egg

The procedure is the same for the 2 types of cakes.

  1. In a bowl sift together flour, sugar and cocoa.
  2. Add the ground hazelnuts for hazelnut shortbread after sifting flour and sugar.
  3. Add butter and mix with your fingertips.
  4. Add egg. Knead until it forms a ball with the dough (add a little flour if the dough is too sticky)
  5. Let the dough rest in refrigerator for at least two hours.
  6. After this time, preheat oven to 155 ° C.
  7. Roll the dough (up to 5 mm thick) on a floured board and apply the prints.
  8. Remove cookies and place on a baking sheet lined with parchment paper.
  9. Bake for 15 minutes.

Sablés de Noel

Sablés au chocolat:

  • 200 g de farine
  • 100 g de farine de quinoa
  • 30 g de cacao amer
  • 120 g de sucre glace
  • 200 g de beurre mou
  • 1 oeuf

Sablés aux noisettes:

  • 150 g de farine
  • 100 g de poudre de noisettes
  • 120 g de beurre demi sel mou
  • 125 g de sucre
  • 1 oeuf

La procédure est la meme pour les 2 types de sablés.

  1. Dans un saladier tamiser la farine, le sucre et le cacao.
  2. Ajouter la poudre de noisettes pour les sablés aux noisettes après avoir tamiser la farine et le sucre.
  3. Ajouter le beurre et malaxer du bout des doigts.
  4. Ajouter l’oeuf. Malaxer jusqu’à former une boule avec la pate (ajouter un peu de farine si la pate reste trop collante)
  5. Laisser la boule de pate reposer au frigo pendant au moins deux heures.
  6. Au bout de ce temps préchauffer le four à 155°C.
  7. Abaisser la pate (max. 5 mm d’épaisseur) sur un plan de travail fariné et y poser les empreintes.
  8. Retirer les biscuits et les poser sur une plaque recouverte de papier sulfurisé.
  9. Enfourner pour 15 minutes.

Frollini di Natale

Frollini al cioccolato:

  • 200 g di farina
  • 100 g di farina di quinoa
  • 30 g di cacao amaro
  • 120 g di zucchero a velo
  • 200 g di burro morbido
  • 1 uovo

Nocciola Shortbread:

  • 150 g di farina
  • 100 g di nocciole tritate
  • 120 g di burro salato morbido
  • 125 g di zucchero
  • 1 uovo

La procedura è la stessa per i 2 tipi di biscotti.

  1. In una ciotola setacciare insieme farina, zucchero e cacao.
  2. Aggiungere le nocciole macinate per frollini alla nocciola dopo il vaglio di farina e zucchero.
  3. Aggiungere il burro e mescolare con la punta delle dita.
  4. Aggiungere l’uovo. Impastate fino a formare una palla con la pasta (aggiungere un po’ di farina se l’impasto è troppo appiccicoso)
  5. Lasciare riposare la pasta in frigorifero per almeno due ore.
  6. Trascorso questo tempo, preriscaldate il forno a 155 ° C.
  7. Stendere la pasta (fino a 5 mm di spessore) su un piano infarinato e applicare le stampe.
  8. Rimuovere i biscotti e disporli su una teglia rivestita di carta da forno.
  9. Cuocere in forno per 15 minuti.
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3 comments to Christmas shortbread

  • Béné

    Love it !!!

  • Reb

    They simply look delicious, gonna try them for sure!

  • Che buoni che sono! In Finlandia, dove sono cresciuta, c’è la tradizione di preparare questi biscotti usando peró spezie come cannella, garofano, zenzero e melassa per condire l’impasto. Mi ricordo che quando ero piccola li facevo sempre con la nonna! L’odore dei biscotti che si cuociono in forno rende l’atmosfera molto natalizia! :)

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