Who doesn’t love shortbread cookies, buttery and crumbly biscuits which in italian take their name from one of the most important patisserie pastry dough, the pasta frolla? Question: plain or with cocoa? Answer: why not both? These shortbread cookies are cute and have that chocolate touch that everybody appreciate ,but without having a too strong taste…
Time of cooking
30 minutes + standing
about 50 biscuits
What did I use
a rolling pin, a pastry board, a zigzagged knife, two baking trays, two sheets of oven paper
00 flour: 500 gr
Butter: 250 gr
Sugar: 250 gr
Baking powder: 2 teaspoons
Vanillin: a pinch
Salt: a pinch
Cocoa: 1 full spoon
How did I do
I kneaded all the ingredients but not the cocoa.
I divided the dough in two parts and added cocoa to one of them.
I let the two doughs stand in the wrap in the fridge for at least half an hour.
I stretched out the two doughs tall about half a centimeter and I put one on the other, gently pressing to unite them.
I rolled the two-tones dough and I let stand in the freezer for about 20 minutes.
I cut the roll in slices large about one centimeter, I put them distant between each other and cooked for 15-20 minutes.
I served cold.