With this recipe for pasta or crackers perrunillas flora is the recipe number 16 of the 100 recipes for cookies and I have seen it clear that I have to devote a chapter – that no one believes that this thinking in a book – the cookies life , those who do not have cookie name but which are without a doubt.
So from now, surely, you will see some recipes that I would recover. Will investigate the convent sweets , how do you know that for many centuries were the only ones who had the ability to transmit knowledge – in its broadest sense – and not just pass it, if not to decide who would have the privilege of be accessed. I miss.
As we continue, I told you there’s nothing better than going to the convent sweets to discover true delicacies. Although this recipe is from a book that I have much appreciation called Pastry Kitchen. Practical Guide to Standard editions .
HOW TO MAKE PASTA OR CRACKERS PERRUNILLAS FLORA
Of note is the amount of variation that exists in this recipe . You just have to shop around to see blogs, I leave here for webs Fried , a recipe perrunillas which highlights the anise and the development of the clear mounting undoubtedly a recipe that I have to do. And I leave the recipe with the five senses that I liked especially because it is very similar to what I bring today.
The only difference with the latter is that I have reduced the amounts to less amount at the end, and perhaps she should have added 1 whole egg instead of a bud, but I tell you the quantities of the book and what I have added . The book states that a kilo of flour must be added 500 g of lard, 250 g sugar, 2 eggs or 3 egg yolks, a pinch of salt, grated lemon or orange juice and beaten egg. Well, to cut the recipe I am left alone with 1 yolk and I think the dough could use 1 whole egg with the amounts I used. Let’s see.
Ingredients for about 12 perrunillas
-250 g flour
-125 g of lard
-60 g sugar
-1 egg yolk (next time try it with 1 whole egg)
-1/2 lemon zest
-1 egg, beaten to paint
-Before cooking can be decorated with half almonds, sugar, pine nuts, sesame seeds or -anise – aniseed -.
Preparation step by step
Sift the flour and form a volcano . In the center put all the ingredients: butter, sugar, egg yolk or egg and lemon zest. Mix first ingredients of the center and then incorporate the flour little by little. If we make the recipe with a kilo of flour and the eggs we use the two will add one by one.
This mass is working with the fingers so that the flour does not take league . This means that the gluten begins to develop and gain elasticity. We are not interested. When we have mixed in with the fingers and the ingredients together well and store it in film we put in the fridge for 30 minutes or 1 hour.
Stretch the dough (not use flour, if you stick to the table you can use icing sugar). Give a thickness of about 7 mm.
Cut the dough with a pastry cutter or round or ripple forms . And put it in the tray on baking paper. Paint with egg and put the ingredients you want. I have put sugar and sesame.
Bake at 180 ° C for about 12 minutes or until golden. We take, let cool on the plate and when cool and we enjoy them or save them without fear of breakage.