I erased and rewritten the 3, 4 or 5 first paragraphs of this post several times, at least seven times about six years. Almost, I could have posted in several posts in plan: Test 1, Test 2 … And the last few weeks not being very easy to say. This introduction, it does leave it.
HOW TO MAKE BUTTER COOKIES
This recipe is one of many. butter cookies will be a million . I saw in the book of bread and I plan to do it. On the prescription in question, impossible to say that 10-gram crackers as indicated, mine are very normal in size and are 25 grams each raw. And of course, do not go that way the 60 units indicated in the recipe. For the rest, are rich, very normal, nothing spectacular.
Ingredients
-150 g butter
-150 g sugar
-50 ml milk
-1 egg
-325 g flour
-1/2 teaspoon salt
-Confectioner’s sugar
Preparation step by step
1. Mix butter and sugar until creamy.
2. Add the egg and mix well. We incorporate the flour with the salt (screening). Mix until ingredients come together and add milk gradually. Wrap dough in plastic and let rest 30 minutes in the refrigerator.
2. Stretch the dough onto the work table sprinkled with icing sugar.
4 – Bake at 180 ° C for 12 minutes or until they begin to be golden (golden clear).
Keys to the development
1. Using the ingredients to room temperature . Butter, egg and milk. If we work to bring it into butter cream then serve anything we add the cold milk and egg.
2. Let stand in cold mass at least 30 minutes. The following will work much better, first body will be taken over by another will be hard with the cold.
3. Depends on the amount of gluten flour should be added more or less milk. So it is best that we add little by little.
4. By removing the cookies from the oven 5 minutes to leave them on the plate. After the pass to a wire rack to cool completely. If we take right out of the oven is broken.
5. Eat with a glass of milk, coffee, tea or similar.