Sunday, September 16, 2012

Autumn biscuits


Today I have some new tools to try out: the new leaf-shaped molds, the icing bottle, the white sugar pearls...

However, the recipe for the biscuits is not new; when I was a child and I was starting doing things in the kitchen, I found it in the "Recipe book of Grandma Duck", and since then I have always been using the same recipe for this type of buiscuits... in italian they are called "frollini" as they are made of "pasta frolla".

Let's go on with the ingredients (for the dough):
300g flour
130g butter (at room temperature)
1 pinch of salt
1 egg and 2 yolks (don't throw away the egg whites)
50g sugar
1/2 grated lemon peel

With a fork, mix all the ingredients, and, as quickly as possible, knead with your hands till you obtain a smooth and uniform dough; make a ball with it, wrap it with cellophane, and put it into the fridge for 30 minutes.

Once the 30 minutes have elapsed, turn on the oven to... uff, each oven is different... I set mine to 155º-160º. Take a tray with a baking sheet where you will place the biscuits. Roll out the dough with the rolling pin until it is about 5mm thick. Cut the shapes that you prefer, and place them on the tray. Bake for 10-15 minutes, until they golden (but be careful, not brown, otherwise they will come out too hard!).

Once cold, you can decorate the biscuits with powdered sugar, water icing or, as I did this time, with royal icing.

Here is the recipe that was successful for me... even though I have to improve a bit the drawing with the pastry bag =)

450g powdered sugar
2 tbs lemon juice
2 egg whites (the ones that were left before)

Sieve the powdered sugar and put it in a bowl. Add the beaten egg whites and the lemon juice; beat for 10 minutes.

Once ready and while you are using a part of the icing with a pastry bag or icing bottle, I suggest you to cover the icing in the bowl with a wet towel, to avoid that it dries... if this happens, it's a disaster... this is my personal experience.

About the techniques for icing, here are a few links that explain it all, well, almost all of it ;)

To conclude, aside from the decoration of questionable beauty, I definitely recommend you the recipe of grandma duck!


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