Frankly, stay away from those little sweets. Stay away, I say.
Don't mind the cuteness, or the not-so-sweet taste, or the friable texture (maybe 200g of butter over 300g of flour are too much, don't you agree?). Stay away.
BUT.
If you want to take this journey, you're welcome, of course. Sign the releasing paper before open your mouth.
Let's roll (every reference to any dumbass of an American president are purely is accidental...man, this is only a recipe!):
300g flour
200g butter (yes, you're not becoming blind, it states TWO HUNDREDS of FAT BUTTER)
100g sugar
2 egg yolks
a bit of salt
Sift flour 2-3 times. Take THE WHOLE AMOUNT OF FATTY BUTTER, cut it someway (my advice: everyone who tells you to let it reaches room temperature is a PINK SUPERVISOR... it would melt and make your cookies seem EVEN MORE BUTTERY...the cooler it is the better) and stir it with a wood spoon until it becames a smooth cream. Ground the sugar and sift it, then add the sugar and the salt to the butter, take your friend the mixer, and mix them until it's kinda white. Beat the egg yolks, add them to the butter-sugar-salt mixture and stir. Take a bowl, put in it the flour, male a hole in the middle of it and add the butter etc etc mixture. Stir until it aaaaaall mix well, then you have two choices: divide the pastry, roll the pieces into cilinders and put them in the refrigeretor until they're firm, or, as I did, divide the pastry and add to two of the parts a bit of cocoa powder (A BIT!!!), then take a white and a black one, lay them one on the other to make a rectangle. Roll it from the shorter side to make a cuuuuuuuuuuuute spiral. Then put it in that darn refrigerator XD Oh, I was forgetting: two cm of diameter, please. Thank you.
Once they're firm as rock or somewhat less, took a long knife (the ones for bread are the best for this kind of things) and cut them into 5 mm slices, with an only movement of the knife (I'm running out of decent English, gomennasai...)
Bake them at 160° C for about ten minutes. Don't mind the tender texture right after they're out of the oven; they'll harden when they'll be completely cooled. THIS IS THE FRIABLE TRICK!!!
And now some shoots to make you wonder about how I spend my time instead of cleaning the house or translating Lucky Star:
it's not a pale picture, they ARE quite pale. I don't really like the refrigerator/cutting system, the shape is always bad ç_ç
Almost the whole production! Quite a number, fella, quite a number. And I'll will eat'em all! XP
Don't mind the cuteness, or the not-so-sweet taste, or the friable texture (maybe 200g of butter over 300g of flour are too much, don't you agree?). Stay away.
BUT.
If you want to take this journey, you're welcome, of course. Sign the releasing paper before open your mouth.
Let's roll (every reference to any dumbass of an American president are purely is accidental...man, this is only a recipe!):
300g flour
200g butter (yes, you're not becoming blind, it states TWO HUNDREDS of FAT BUTTER)
100g sugar
2 egg yolks
a bit of salt
Sift flour 2-3 times. Take THE WHOLE AMOUNT OF FATTY BUTTER, cut it someway (my advice: everyone who tells you to let it reaches room temperature is a PINK SUPERVISOR... it would melt and make your cookies seem EVEN MORE BUTTERY...the cooler it is the better) and stir it with a wood spoon until it becames a smooth cream. Ground the sugar and sift it, then add the sugar and the salt to the butter, take your friend the mixer, and mix them until it's kinda white. Beat the egg yolks, add them to the butter-sugar-salt mixture and stir. Take a bowl, put in it the flour, male a hole in the middle of it and add the butter etc etc mixture. Stir until it aaaaaall mix well, then you have two choices: divide the pastry, roll the pieces into cilinders and put them in the refrigeretor until they're firm, or, as I did, divide the pastry and add to two of the parts a bit of cocoa powder (A BIT!!!), then take a white and a black one, lay them one on the other to make a rectangle. Roll it from the shorter side to make a cuuuuuuuuuuuute spiral. Then put it in that darn refrigerator XD Oh, I was forgetting: two cm of diameter, please. Thank you.
Once they're firm as rock or somewhat less, took a long knife (the ones for bread are the best for this kind of things) and cut them into 5 mm slices, with an only movement of the knife (I'm running out of decent English, gomennasai...)
Bake them at 160° C for about ten minutes. Don't mind the tender texture right after they're out of the oven; they'll harden when they'll be completely cooled. THIS IS THE FRIABLE TRICK!!!
And now some shoots to make you wonder about how I spend my time instead of cleaning the house or translating Lucky Star:
it's not a pale picture, they ARE quite pale. I don't really like the refrigerator/cutting system, the shape is always bad ç_ç
Almost the whole production! Quite a number, fella, quite a number. And I'll will eat'em all! XP
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