Delicious mangereccio table center, gift or just sweet end of meal for christmas menus: the Christmas shortbread is so good that not a single piece of it will advance. The basic recipe is that of the crumbly Scottish shortcrust pastry (Shortbread), traditionally prepared only with butter, sugar, salt and flour. I enriched the Scottish recipe with typically Christmas and Italian ingredients: candied fruits and nuts, According to tradition. I still remember the large trays available throughout the Christmas period with nuts, hazelnuts, almonds, pistachios, candied fruits, chocolate orange peel, dried figs. An irresistible temptation: we kids took turns going to steal a little’ of nuts or candied and we ate all day without interruption. And if you haven't defined your Christmas menus yet, have a look at SPECIAL CHRISTMAS RECIPES AND MENUS and recipe compilations:
- 5 DELICIOUS APPETIZERS FOR THE APERITIF, all made from puff pastry (even in VIDEO RECIPE)
- 20 STARTERS CHRISTMAS TO PREPARE IN ADVANCE, Easy and elegant
- 25 FIRST FISH FOR THE HOLIDAYS Christmas and New Year's Eve
- LASAGNE FOR CHRISTMAS: 10 EASY AND DELICIOUS RECIPES
- EARLY CHRISTMAS: 15 BAKED PASTA RECIPES
- CHRISTMAS ROASTS: 15 RECIPES TO SURPRISE GUESTS
- 15 DESSERTS BY THE SPOON greedy and unmissable, always loved
- EASY OR REFINED CHOCOLATE SWEETS IN 23 RECIPES
- CHRISTMAS COOKIES, 5 very easy recipes (even in VIDEO RECIPE)
Scottish shortbread and Breton shortbread
Scottish shortbread is the basis of one of the best cookies in the world, shortbread: surely you will have tasted those of a well-known brand sold even in supermarkets. Butter squared and a hearty pinch of salt make Scottish shortbread truly irresistible. Shortbread for me are first in the ranking of the best cookies, equal merit with the wonderful and very crumbly PALET BRETONS, or breton shortcrust biscuits, that I strongly invite you to try. And if you love to make and give Christmas cookies it's your time: have a look at all my recipes CHRISTMAS COOKIES.
The main differences between the three types of shortcrust pastry are mainly in the different balance of ingredients. Scottish shortbread does not include egg and has as much butter as flour. The Breton Shortcrust, instead, contains egg yolks and butter, in much greater quantities than flour. The ITALIAN SHORTCRUST PASTRY is the most balanced: contains eggs and butter is even, usually, at about half the flour. The results are completely different depending on the shortbread you choose.
This round Christmas shortbread is actually a throwback to the past, because in ancient times the Scottish shortbread was not divided into pieces (that is, cookies) but it was prepared in a tortiera and in round form, decorated with pressure molds in the shape of thistle or sun. You cut it into triangular slices once on the table. Don't be upset about the weight of butter, equal to that of flour. To get the perfect result, so it must be.
My tricks for a perfect Christmas frolla
In this case,, to make the shortbread more crunchy, I also added a small amount of cornfloal. Among the Christmas recipes those of biscuits or in any case sweets based on shortcrust pastry are among the most loved, also for their relative simplicity of execution. And the Christmas shortbread is no exception. The only trick is to cool the shortbread perfectly before cooking: leave it 2-3 hours (but even more if you want) in the refrigerator. In addition, to make sure that the dried fruit does not darken excessively, i recommend you bake the shortcrust pastry before covered with aluminum paper, so that it cooks without darkening too much, and only eventually discovered, to get the characteristic gilding. And now I wish you good day!
220 grams of flour 00
30 grams of yellow corn flour
80 grams of caster sugar
250 grams of cold butter
TO DECORATE THE SHORTBREAD:
almonds, to taste
hazelnuts, to taste
pistachios, to taste
nuts, to taste
oranges, tangerines, candied figs or cherries, to taste
raisins, dehydrated redcurrant or dried figs, to taste
The preparation of the Christmas shortbread is very simple, dovete solo rispettare i tempi di riposo dell'impasto in frigorifero. Sift cornflies and double zero flour, put them in a bowl or on the work top together with salt and caster sugar. Mix the powders and add the diced cold butter.
Lavorare farine e burro con la punta delle dita finché il composto non avrà l'aspetto di grosse briciole. Then work it again for a few minutes with the palm of your hand until you get a soft and smooth dough, with butter perfectly incorporated. Spread the Scottish Christmas shortbread on a slightly floured surface with rolling pin, so you can put it in a mold about 22-24 centimeters in diameter, well buttered and floured. At this point, flatten the shortbread with your fingertips until it touches the edges of the mold by filling it completely. Gently pierce the shortbread with the backs of a fork and garnish it with dried and candied fruit, distributing it harmoniously on the sweet. I suggest you create concentric fruit circles, starting from the outfielder one, as you can see in the pictures.
Put the Christmas shortbread in the refrigerator for at least 2 hours, but even more if you have time. Once the Scottish shortbread is cold, Preheat oven to 160 degrees static. Cover the shortbread with aluminum paper and cook for 35 minutes, then discover the dessert and continue cooking for another 10 minutes or until the surface is slightly golden. Remove from oven and allow to cool completely. You can dust the cake with icing sugar or caster sugar before serving, oppure lucidarlo con un po' di miele riscaldato. I like it that way, rustic. Put it in the center of the table or serve it together with the dessert with a passito wine. Bon appétit!