Spanish Butter Biscuits
There suppose to be more crack lines on the biscuits as the book mentioned. But I am not sure why mine has minimal of the cracks.
Lately I am more in to drinking green tea. When having things like this buttery biscuits it seems to breaks down the richness of the biscuits, and felt less heavy in the tummy. :) Think it's time to take care of my health.... heh heh.....
The second biscuit choice after Galletes Bretonnes. Both are as rich and buttery. The texture of both are really great. Using good butter is the key I am sure all the bakers would know about this. Even this simple recipe without any other added flavoring the butter itself gives the aroma to the biscuits. How natural and original.
When first kneading in the baked flour to the whipped butter, it turned into a very dry and crackly dough which I had problem putting them together and I was wondering what would the dough turn out after putting in the fridge?? Will it become like a hard rock?? Well, true enough, there was no way I could roll the dough flat in order to cut them out into circles. So I waited till it turned back to room temperature. I think my next try, I wouldn't bother to keep it in the fridge as the book says, and shall see how it goes. When roll out the dough I got to put in extra effort to press the dry dough together and make sure I get the well compact dough before I cut it out. I am really glad the biscuits didn't let me down........
Top Flour 100g
Icing sugar 40g
Extra icing sugar for dusting the top.
1. Sift flour onto a baking sheet and spread it out evenly. Bake the flour in the oven at 170'c for about 5 minutes. Bring the flour out to cool.
2.Whipped butter and icing sugar till light and pale. Add the cooled flour into the butter mixture and mix them well. Wrap the dough with cling film and keep in the fridge for at least one hour.
3. Roll the dough our flat and with a 5cm round cookie cutter , cut out the dough and sprinkle it with icing sugar. Bake the dough at 180'c in preheat oven for 20-25 minutes.