Tea with my girlfriend Valérie on saturday afternoon but not enough time to make complicated pastry.
So I took out this small cooking book that was given to me in the 80's when I was in secondary school during the manual and technical education course. A course that permit to learn, among other things, hygiene and safety rules in kitchen and where I learnt to make chocolate mousse, cheese souffle, "palets des dames" (raisin cookies) or sugared almonds. A small book that I keep preciously because I spent hours reading it when I was a teenager and I made a lot of recipes as the Tholoniat shortbread (Tholoniat is the name of a parisian pastry-cooker, famous for his "Semi fredo" cake).
Easy, quick and very good shortbread.
For about 20 shortbreads, you need :
- 120g of flour
- 80g of butter
- 50g caster sugar
Pre-heat the oven to180°C (350°F).
Mix together flour, butter and sugar. Knead.
Roll the dough into a log (you can make 2 or 3 small logs).
Put 20g of casted sugar on a plate and roll the log in it.
Then cut the log into pieces of 1 centimeters depth.
Put the shortbreads on wax paper and bake during 15 minutes.
Then transfer to a wire rack to cool.