Butter cookies

Butter Cookies . Delicious and healthy, rustic and crispy, they are the delights of children and the vice of the elderly, but also, they are easy and quick to prepare.

Summary

[ hide ]

  • 1 Background
  • 2 Properties of Butter
  • 3 Ingredients
  • 4 Preparation Mode
  • 5 servings
  • 6 Sources

Background

The origin of butter cookies goes back to the 12th century , where the first written recipe is collected. It is of British origin , and they are very popular to accompany tea . Cookies originally had little sugar and were more compact than those we know today. A cookie was a thin, flat, hard wafer, square and “doubly cooked”. Its origin and evolution are evident in the names it has received throughout history . Around the 3rd century BC, the biscuit appeared in Rome as a thin sponge cake : bis coctum in Latin, literally “twice cooked”, in reference to its low humidity compared to that of breador that of a cake . To soften these cookies, the Romans used to dip them in wine .

Butter Properties

The Butter or Butter is the emulsion of water in fat , obtained as a result of the whey, washing and kneading of the conglomerates of fatty globules, which are formed by the whipping of the milk cream and is suitable for consumption, with or without biological maturation produced by specific bacteria . Butter has a density of 911 (kg / m3). It is a very fatty food, rich in saturated fat, cholesterol and calories , so it is recommended for athletes or people who require significant energy consumption. It is also not a food that is close, except for special health conditions, with a healthy and balanced diet and is very easy to digest despite its fat content.

Ingredients

  • 250 g. Butter
  • 150 g. sugar
  • 350 g. wheat flour
  • 1 tablespoon vanilla essence
  • A little sugar to sprinkle

Preparation mode

Mix the butter with the sugar in a large bowl to obtain a light paste. Add the vanilla essence . Mix the flour with the butter by sifting them. When they are well integrated, add the mixture little by little, in about three batches and work the dough with the mixer rods to make it even. Put it in the previously hot oven at about 180º for about 10-12 minutes.

 

Leave a Comment