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:
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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!
CHRISTMAS SHORTBREADPrint This
- 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, you just have to respect the rest times of the dough in the refrigerator. 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.
Work flours and butter with your fingertips until the mixture looks like large crumbs. 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, or polish it with a little’ of heated honey. 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!