Galletitas de Manteca - Masa Sablée - Galletas de Mantequilla - Recetas de Tortas YA!

↓↓↓↓ Below are the ingredients and step-by-step instructions. Shortcrust pastry is here to stay at Cake Recipes NOW! These pastry doughs are the base for tarts and thin pastries, so delicious they're a must-have! This pastry is a sablée pastry made using the sablé technique, using a cornet. What I just said sounds like basic Chinese, but if you read my website, the pastry recipes for tarts, you'll see it's not that difficult (almost...hahaha!) to understand what I'm talking about. So, I'll be waiting for you on my website to learn more about pastry. Here are the ingredients for the shortbread cookies - sablée pastry - shortbread cookies. 125g cold butter 125g powdered sugar 1 egg 250g 0000 flour 1/2 teaspoon salt Vanilla essence (as needed) Summary of the recipe for shortbread cookies - sablée dough - shortbread cookies 1- Place the cold shortbread in a bowl. Sift the flour, salt, and sugar. 2- Start working with the dough cutter, cutting in the shortbread until it becomes sandy. 3- Add the egg and essence, and combine with the dough cutter. 4- Place the ingredients on a counter and press together with your fingers or the heel of your hand. 5- Once the dough has come together, wrap it in plastic wrap and refrigerate for an hour. 6- Preheat the oven to 160°C. 7- Restore the dough and roll it out when cold. 8- Use cutters to shape the shortbread cookies. 9- Bake for 20 minutes at 160°C, or 15 at 180°C, depending on how white or crispy you want the cookies. 10- The cookies are ready! They can be stored raw in the freezer for 3 months or 2 days in the refrigerator. Baked cookies can be stored for 7 days in the refrigerator or 6 months in the freezer. I'll be waiting for you on my website, to continue talking and eating shortbread cookies!! :-) Flor Shortbread cookies - shortbread dough - butter cookies