TRANSPARENT BISCUITS

…with a small honey glass!

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Nutritional tips at the end of recipe.

The shortbread cookies are always delicious, but this version is even more greedy and all the guests will be speechless. You can prepare for the festive season, as a decoration for your  christmas tree , or even package them and give them like a present! For this recipe I was inspired by the cookies by the Miele di Lavanda blog, beautiful 🙂

RECIPE

Preparation time: 10 minutes + 1 hour in the refrigerator – Cooking 10-15 minutes – Difficulty: Medium

Ingredients (for about 50 cookies ):

350g wheat flour 00
150g of wheat flour Khorasan (kamut)
a pinch of salt
150g caster sugar
2 eggs (about 80 – 100g)
hard honey candy

Preparation:

Work butter and flour and salt until mixture is sandy. Add sugar and eggs and mix quickly, form a ball, let it rest at least 1 hour in refrigerator (photo 1), covered.

 

1

In the meantime crushed candies (I used a meat mallet) (photo 2).

2

After the time in the refrigerator, roll out the pastry to a thickness of about 4-5 mm, cut out cookies with cutters larger and smaller ones, to create space in the center. Fill the center with crushed candies (photo 3).

3

Preheat the oven to 180 ° C. Put the pan with biscuits in the refrigerator until the oven reaches temperature, then bake the cookies for 10-15 minutes. When the edges begin to color, take your cookies out of the oven and let cool completely before removing from the pan.

Here they are! Very transparent … ;-)

 

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Tips: as suggested by Miele di Lavanda blog, you can drill holes in the top of the cookies before bake them, then move on to a rope and hang them as decorations!

Nutritional Suggestions: Candies. When we think about candies, it comes immediately to mind the childhood! Despite “one throws the other” … we must not exaggerate with them 😉 A candy is a confectionery product with a high amount of sugar/dextrose and other components, for the most natural flavorings, milk, cocoa, various forms of agglutination (such as starch or gelatin ) and certain times, artificial colors and flavors. Among them are obviously preferred those with natural flavors and no artificial colors! In the case of the soft candy, the fat percentage is slightly higher, but occasionally eaten, it does not compromise the figure 🙂 The hard candies are composed of a mixture of sugar and glucose syrup cooked at high temperature up to the achievement of a state amorphous glassy. Contain a 2-3% residual water.

Attention to those “sugar free” : there is no difference between the candy completely sugar-free , and those where the sweet is given by fructose, grape sugar , maltose sugar, …!

Let’s enjoy a good candy, but once in a while ! 🙂

 

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