Milk cream shortbread - WelcomeBa(c)kery

Welcome back to our virtual kitchen, all renovate! Take a look, put yourselves at ease e tell us if you see something wrong: the works are still in progress, but the desire of share again with you our creations was too strong! Little by little we’ll set up everything…

But I’ve changed also my real kitchen, with the Country: I’m writing from my new home in Shanghai! And you can imagine that, in addition to cakes and cookies, I’m throwing myself in the chinese cuisine and it’s wonderful ingredients.

For this kind of new start I’ve choosen a simple recipe, irresistible and comforting: fresh milk cream shortbread! Easy like a shortbread crust, good like just homemade cookies can be.

biscotti alla panna There aren’t peculiar difficulty, the dough is elastic and easy to handle. Pay attention only in rolling it out high – not like mem that I’ve been carried away! But also lke this they are really good… So let’s star again: turn on the oven, prepare a glass of milk and go!

Fresh milk cream shortbread
Ingredients:

200 g all purpose flour
2 Tablespoons corn starch
90 g powdered sugar
1 teaspoon vanilla extract
8 g baking powder
90 g butter, room temperature
2 Tablespoon fresh milk cream
1 egg, cold
milk

Beat lightly the egg with a spoon of milk.

Sift in a bowl the flour, the starch and the baking powder and mix well. Add the butter cut in little pieces and knead with your finger tips until the mix resemble breadcrumbs.

Add the milk cream and the vanilla extract, starting to knead. Ad now the egg, little by little, until you’ll obtain an uniform and smooth dough. Shape the dough into a ball, cover with plastic wrap and set in the fridge for 30 minutes.

Now roll out the dough with a rolling pin to 6-7 mm thickness and cut the shortbreads. Place them on a baking tray lined with parchment and bake at 190°C for about 15 minutes. Let cool down before store in a tin box.

La preparazione dei Frollini alla Panna

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