Christmas is a time of peace, love and harmony… until you start baking pretty cookies. Then the nightmare can begin, because if you are not too good at baking, you can get fists worthy of Halloween: inedible masses, distended shapes, burnt areas and a wide catalog of disasters capable of demoralizing the most enthusiastic.
As our vital objective at the moment is to make your life easier and, above all, to reduce Christmas culinary stress as much as possible, we have once again launched an SOS to Saray Ruiz, who already helped us two years ago to transform a purchased sponge cake into a pastry. The pastry chef and owner of Norte offers a formula with little margin for error, suitable for achieving the desired shapes with different molds.
The spice blend formula is indicative, and you can easily modify it as you wish by removing some or adding others. You can also increase or decrease the final amount added to the dough, or even skip it if you just want some shortbread. However, it is recommended not to overdo it with ginger, so that it does not turn out to be too spicy. If you want to see how they are prepared, watch the video above.
Ingredients
For approximately 600 g of cookies
Cookies
- 285 g of pastry flour
- 200g butter
- 100 g of icing sugar
- 40 g beaten egg
- 15 g mixed spices (optional)
Spice blend (approximate)
- 1 tablespoon of cinnamon
- 1 teaspoon of nutmeg
- ½ teaspoon powdered ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon white pepper
Decoration
- icing sugar
- Dark, milk and white chocolate
- Jam
Instructions
Mix the flour with the spices.
Mix the sugar with the butter well until it forms a cream.
Add the egg and mix well until you obtain a thick cream.
Add flour twice and form the dough.
Place it on a sheet of baking paper, cover it with another and smooth it with a rolling pin until it becomes a plate (see video). Put it in the fridge for at least a few hours (or overnight).
Heat the oven to 170-180 degrees with a fan, if equipped.
Take out the dough and roll it out again with the rolling pin until it is about half a centimeter thick.
Peel the parchment paper off the top and put it back on. Turn it over and do the same with the bottom one. Turn the dough over again so that the side on which it was flattened with the rolling pin is on top (the cookies will be smoother).
Cut out the biscuits with a cookie cutter and place them on a baking sheet covered with parchment paper. Bake for about 10 to 12 minutes or until golden brown.
Once cooled, decorate with melted chocolate, jam or icing sugar (see video).
If you have any questions or complaints about our recipes, write to us at elcomidista@gmail.com. You can also follow El Comidista on YouTube.
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