THE button-shaped cookies they are nice and easy to make cakes, without the need for special molds. An ideal recipe for children’s snack or for the Breakfast: prepare in quantity because they are greedy, crumbly and therefore one leads to another.
Ingrediants
- 100 g of flour 00
- 50 g of cold butter
- 40 g of powdered sugar
- 1 yolk
- 1 pinch of salt
FOR THE CLASSIC SHORT PASTRY:
- 85 g of flour 00
- 15 bitter cocoa powder
- 50 g of cold butter
- 40 g of powdered sugar
- 1 yolk
- 1 pinch of salt
FOR THE COCOA SHORT PASTRY:
THE button-shaped cookies they are simple shortcrust pastry, made in the classic version and with cocoa. A very easy recipe that turns into a nice idea for Breakfast or to prepare with children a snack.
They are greedy and crumbly and to make them you don’t need a special mold, they are enough two common pastry rings is one toothpick for skewers. Tied with a colored ribbon and wrapped they become a sweet gift to give.
THE Bi-color biscuits they are always very welcome: the color contrast between a light and a dark mixture is always aesthetically pleasing and the taste never disappoints. Among our recipes of vanilla and cocoa biscuits you prefer to find the biscuits embraces or the timeless Ringo, filled with white chocolate. Try the Mini breakfast cookies.
OTHER DELICIOUS RECIPES: Chocolate chip cookies, Rugelach, Hazelnut and chocolate cream cookies, Two-tone cookies
How to prepare: Button-shaped cookies
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
12 min – 15 min
- Resting place
- in the fridge
- Rest time
-
30 min
How to prepare: Button-shaped cookies
To make the button-shaped biscuits, start preparing the shortcrust pastry. In the bowl of the planetary mixer, work the cold butter into cubes with the icing sugar with the K whisk, just enough to obtain large crumbs. Then add the yolk, salt and mix quickly.
Finally add the flour and knead quickly until you get a smooth and homogeneous dough. Form a loaf, wrap it in cling film and place in the refrigerator for 30 minutes.
Proceed in the same way for the shortcrust pastry with cocoa, adding it together with the flour. Let this also rest for 30 minutes.
After the resting time, roll out the shortcrust pastry with a rolling pin on a lightly floured pastry board, into a 4-5 mm thick sheet. With a 4.5 cm pastry cutter, make a lot of discs. With a second pastry cutter with a smaller diameter, about 3 cm, press lightly on each disk to form an edge without cutting the dough. Proceed in this way also for the cocoa shortcrust pastry placing the biscuits by hand, appropriately spaced, on a baking sheet lined with parchment paper. Then, using the blunt end of a wooden skewer toothpick, make the 4 holes of each “button”.
Bake the biscuits in the preheated oven at 180 degrees for 12-15 minutes or until lightly browned. Remove the button-shaped cookies from the oven and let them cool completely before serving.
.
