INGREDIENTS:
- 300 gr. (0.66 lbs) type 00 flour
or cake flour
- 150 gr. (0.33 lbs) cold butter
- 100 gr. (0.22 lbs) powdered sugar
- 1 medium egg
- Flavorings to taste
UTENSILS:
- Scale
- High-sided bowl
- Rolling pin
(the use of rolling pin guides is recommended)
- Baking paper
- Food film
- Cutter/stamp
- Baking sheet or tray
METHOD:
- By hand, in a bowl, work all the ingredients until a uniform dough is obtained.
- Roll out the dough with a rolling pin on a sheet of baking paper until a 4 mm (0.16 inches) thick sheet is obtained. A greater thickness is recommended, especially for the bull's-eye effect cutter/stamp line.
For greater precision, you can use one of the guides or rolling pin spacers.
- Cover the rolled-out shortcrust pastry with cling film and let it rest in the fridge for about 4 hours.
- After this time, preheat the oven to 150/170 °C (depending on your oven), dust the rolled-out shortcrust pastry and the cutter/stamp with flour and create the shapes, making small rotating movements to the right and left, ensuring the dough has detached well.
- Remove the excess shortcrust pastry, so that only the baking paper with the cut shapes is cut.
- Place the baking paper with the cut shapes on a baking sheet or tray and bake for about 10/12 minutes (or according to your oven).
-
Once baked, let them cool and decorate as desired.
