While the first fermentation ends a mass of panettone think it’s time to put some basic recipe in it to make cookies . The other day I got a glazed cookies to celebrate the candidacy of Madrid 2016, and today I put the recipe for the dough base used. Or rather, one of the basic recipes.
I must say that this mass is the same, identical, that the pasta for tea , which are curled in a figure eight, with sugar, chocolate, stuffed, almond sprinkles, etc.. In this case we put the icing adornment, but that’s another story. As always, we will begin to take note of the ingredients we need.
-250 gr of flour
-150 g butter
-90 g icing sugar
-Pinch of salt, put the finger bone shaped clip and we take a fraction of salt
-1/2 egg. Again I point out, beat an egg and half cast
-25 ml of milk
-Dash of vanilla essence
HOW TO MAKE THE RECIPE ON BISCUITS AND CAKES
The butter have to have the soft, ie, a point of ointment. If we had not so, we work with a fork or spoon until soft.
In the same bowl, add butter where we turn and before adding anything new mix until blended well: the icing sugar, salt, vanilla, eggs (room temperature), the milk(room temperature) and the vanilla .
When we have a cream with all the above ingredients add the sifted flour and beat .Knead well with the palm of your hand without too much work to not take a lot of league. Collect the dough is flattened again, is collected, crushed, two or three times or as necessary to ensure that the flour is a well to other ingredients. At that time together and put on film. Let stand in cold for a couple of hours at least.
Now we just take the fridge and spread with a roller. It is best to use icing sugar on the desk. We give the desired thickness. For example for biscuits leave glazed I advise about 4 mm and for pastes of about 3 mm. Not much but it shows when working. While pasta can be made different ways such as fans, arches, eight horns, etc.. And to make glazed cookies use a pastry cutter the way you want.
Finally bake at 180 ° C for 10 minutes or until they begin to brown. This is best done on parchment paper. In this case I am not in favor of using silicone sheets as Slat or other as they tend to get too hot in the contact area.
Then if we only have to glaze the cookies , prepare the glaze. But that, another day.