Since I completed my professional pastry class in December, I made a lot of short pastry, mostly because I love it, but also because I think it’s an incredibly versatile recipe, something that you can easily transform in 1001 different ways, one better than the the one before.
So, having some salted butter I bought some time ago, I decided to make a slightly salted short pastry (using some salted butter, together with unsalted one) orange-scented. I took the cue from Sara, but I used my shortpastry recipe.
One of the great things about short pastry is that you can make a lot of delicacies with the same dough (and a quite simple one, I’d say. So, with a single dough, I propose three different recipes.
But, first thing first, I’ll start with my basic recipe for short pastry cookies,or shortbread.
|Shortpastry with salted butter and orange zest||
- 500 g all-purpose flour
- 150 g unsalted butter
- 150 g salted butter
- 200 g sugar
- 80 g egg yolk (about 4)
- a pinch of salt
- grated orange zest
- Knead butter with sugar until sugar is completely absorbed.
- Make a hole in the middle of this “dough”, pour in the egg yolks, grated orange peel (to your taste; for me a lot of it), a pinch of salt, and knead again.
- Finally add the flour, knead again until you get a ball of dough. Prepare this dough as quickly as possible (about 5 minutes). Don’t over work the butter.
- Form a ball, wrap it in plastic and let it rest in the refrigerator AT LEAST an hour (but the more, the better; you could leave it to rest overnight, or even a few days).
- Take the dough, place it on a lightly floured surface and roll it out to a 3-5 mm thickness (depending on your taste), cut out the cookies, arrange them on a baking pan lined with parchment paper and let the cookies rest a little in the fridge (so they’ll recover from the “stress”: I suggest at least half an hour, but the more the better).
- Preheat the oven to 356°F (180°C) and bake your cookies for about 10 to 12 minutes (until golden brown).
Before you ask me, the stamp I used to get the cookies is this, beloved gift from the equally beloved boyfriend, who obviously understood how to get to my heart (and not just for the stamp).
With the exact same dough I lined small tart molds, and then I filled them with orange jam (to stay on the subject) with zest, just like I love it.
While, cutting smaller cookies and making a hole in the middle of half of these, I coupled them using a filling as a “glue”. You could use jam, but I took a take a cue from Sara (again) and I chose to use a pistachio cream, a Christmas gift from a couple of dear friends. This cream is called Scyavuru, a great product of Sicily, now also my favorite drug.