TOOLKITS

GAUGING CUPS, EXPANDABLE PASTRY CUTTER, ROLLING PIN, STRAIGHT SPATULA, SILICONE MATT, DOUGH SCRAPERS, SILICONE BRUSH, GLOVE.

SHORT PASTRY FOR COOKIES

375 g of Soft butter (not melted)
200 g of Powdered sugar
50 g Thorntree honey
100 g of Eggs
2 g of Salt
½ Vanilla bean
½ Lemon grated rind
5 g of Yeast powder
500 g of Superfine flour

Preparation
Place butter, sugar and honey in the bowl of a planetary mixer and bind homogenously. Add in the spices (vanilla and lemon), eggs and salt and mix. As soon as the buttery dollop is uniform, add the previously sifted flour and baking powder, working them for a little while, up to total absorption of the flour. (Manually) Create a circle-shaped well on the table with flour and baking powder. In a bowl aside blend butter, sugar, honey, salt (previously dissolved in water), vanilla, lemon and eggs. When the mass gets homogeneous, blend in the flour pressing it inwards with both hands and working it for a little while up to total absorption of all ingredients.

N.B.
This pastry preserves a lot of fragrance for 15 days if placed in the refrigerator at a temperature between 0 and 4 °C. Afterwards, it will lose part of its organoleptic characteristics: in fact, butter will get oxidized and brownish, causing the pastry to become darker. When rolling out the dough with the rolling pin, be careful and blow flour with moderation: the excess will remain on the surface of the cake, becoming dull and gray while cooking. The best cooking for small shortcrust products can be obtained with average temperatures of 170/180 °C for 15/16 minutes. The ideal final color is a nut-brown slightly more intense toward the edges and light in the middle.