When you choose CAP recipes as a guideline, you inevitably cut yourself off from part of the population. I was having dinner yesterday with a friend who said to me “your recipes, generally speaking, just the equipment alone I don’t have…”. And it’s true that we’re witnessing a bit of a two-speed patisserie, with enlightened amateurs using increasingly professional techniques, and novices wanting simple recipes with ingredients from the cupboard. So today, in order to reconcile everyone, I’m offering you some homemade shortbread!
Table des matières
Nothing is created, nothing is lost…
To tell you the truth, this shortbread recipe is a bit of a coincidence. It’s simply leftover dough from my CAP-style lemon tart. You know how concerned I am about reducing food waste. In fact, for a few months now, I’ve also been committed to reducing waste overall. And it’s amazing how small everyday changes can really have an impact on the size of the garbage can! I’m impatiently waiting for my worms so I can start my worm compost bin (don’t worry, they won’t end up in the bin!). cookies.
And so, as the CAP pâtisserie technical sheets are designed to have extra (to make life easier for the candidates), I had a large quantity of shortcrust pastry left over. So I grabbed my small butter cookie cutter (I knew it would come in handy one day!). A few cuts later:
Of course, you can make these shortbread biscuits with the kids, who love to play with the dough. And since all you have to do is mix the ingredients together, it’s really very easy! If you’re in a rebellious mood, you can flavour the dough with lemon zest, a tablespoon of cocoa or a little vanilla extract.
There aren’t really any tips for this recipe, except that if you’re having trouble peeling the cookies off, feel free to punch them directly onto the baking sheet and remove the excess dough from around them (that way the cookie won’t move). You can also place the baking sheet in the fridge for 10-15 minutes to prevent them from warping during baking.
Baking the shortbread
Once all the cookies have been cut out, we place them in the oven at 180° for around twenty minutes (depending on your oven and whether you like them crunchy or a little melt-in-the-mouth). Once out of the oven, they’ll be absolutely perfect with a cup of tea! If you’re in a really decadent mood, you can glue 2 cookies together with spread!
Tasting!
We sometimes think that complicated recipes are the best. In reality, we often forget how good simple things are, and how tasty those little recipes are that are ready in no time at all! These shortbread biscuits are perfect for a snack with a cup of tea. Or you can slip them into your little ones’ school bags. The taste of butter and the crunch under the tooth that we love so much! Don’t hesitate to try out this shortbread recipe, you won’t regret it!
Petits sablés
Ingredients
- 200 g de farine T55
- 100 g de beurre
- 80 g de sucre glace
- 40 g d' œuf entier battu
Instructions
- Dans la cuve du robot ou à la main, mélanger la farine et le beurre. Ajouter le sucre glace et l’œuf battu (dont on a prélevé 40 g).
- Pétrir et s'arrêter dès que la pâte est amalgamée (pour éviter de trop faire travailler le gluten). Faire une boule, l'étaler en grosse galette, la filmer et la placer au frigo pendant au moins 20 minutes.
- Après le passage au frigo, sortir la pâte et la laisser revenir à température 5-10 minutes. Elle doit pouvoir être étalée sans casser. Quand la pâte est étalée sur 2 mm d'épaisseur, découper les biscuits avec un emporte-pièces.
- Mettre la plaque à biscuits 15 minutes au frigo avant la cuisson (ça va éviter à vos biscuits de trop bouger à la cuisson).
- Cuire 15 minutes à 180°C.
