Shortbread cakes

The Shortbread cakesare one of the most traditional sweets gastronomy . Whether at breakfast or at snack, butter cakes are a delicious contribution of calories to face daily tasks.

Summary

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  • 1 Ingredients
  • 2 Elaboration
  • 3 powder cakes
    • 1 Ingredients
    • 2 Elaboration
  • 4 Sources

Ingredients

  • 250 g of strength flour
  • 150 ml of water
  • 5 g fresh yeast
  • a pinch of salt
  • White lard
  • Sugar

Elaboration

Butter cakes can be prepared by hand, using instruments that are present in any kitchen, or in a more professional way if you have a bakery. The most traditional preparation process begins with making the dough. For this we have to put the flour in a large bowl and make a hole in the center that we will fill with the waterpreviously tempered and the yeast crumbled. Next, we will mix well with the help of a spatula and when the dough has a homogeneous appearance, we will incorporate the salt. Once this is done, we will cover the bowl with a clean cloth and let the dough ferment for half an hour. Once the dough is fermented, we proceed to make cakes, shaping the dough pieces with good hand smeared with white butter pig . The shape and size of the cakes will depend on how creative we feel at the time, but it is recommended that the portions are slightly stretched so that they cook well. Finally, we will have to sprinkle the cakes with sugarand put them in the oven, previously heated, at 200º C for at least 20 minutes. So that the cakes do not stick, we will grease the baking tray with butter or oil. In the case of having a bakery the process is longer but less laborious. We just have to put the ingredients in the bowl, starting with the warm water, followed by the flour and salt , and put the kneading program. Next, we will separate the dough into four or five parts with our hands well smeared in white lard, cover them and let them ferment for an hour. The process from there is exactly the same as that described above for artisanal elaboration.

Powder cakes

They are a kind of mantecados flavored with lemon and cinnamon ; but of simpler elaboration. Perhaps they are more similar to those that were made before popularizing and industrializing. The fundamental difference with the mantecados that are made in Estepa and Antequera is that the flour is not lightly toasted, neither in a pan nor in the oven, but rather raw. Another difference is that eggs are not used in powder cakes .

Ingredients

  • 1 kg of flour
  • 1/2 kg of white butter
  • 1/2 Kg. Of sugar
  • cinnamon powder
  • grated lemon peel
  • sesame
  • a pinch of salt

Elaboration

Knead the butter with the sugar until they are homogeneously mixed. Incorporate cinnamon, very fine grated lemon peel (this is important) and sesame . Add the flour and work the dough well until the ingredients come together. Transfer it to a floured work surface in case it needs to be worked a little more. Roll out the dough with the help of a rolling pin giving it a thickness of about a finger. With the help of a small glass or a pasta cutter, shape it into shortbread (well, powder cakes …). Arrange the powder cakes on a cookie sheet with baking paper . Heat the oven180 degrees and insert the tray. Cook until golden brown, which will take us about 15 or 20 minutes. Let cool well before removing them from the oven. Knead the butter with the sugar until they are homogeneously mixed. Incorporate cinnamon, very fine grated lemon peel (this is important) and sesame. Add the flour and work the dough well until the ingredients come together. Transfer it to a floured work surface in case it needs to be worked a little more. Roll out the dough with the help of a rolling pin giving it a thickness of about a finger. With the help of a small glass or a pasta cutter, shape it into shortbread (well, powder cakes …). Arrange the powder cakes on a cookie sheet with baking paper. Heat the oven to 180 degrees and insert the tray. Cook until golden brown, which will take us about 15 or 20 minutes. Let cool well before removing them from the oven.

 

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