Saturday last friends come over for dinner, and as usual, special friends, dear guy to spend his evenings in a cheerful and without realizing it, between a laugh and the other, the night shots! Among them was Paula, my buddy, my sister ... no
"Baby, you write it here because maybe I'll see you when I can not express myself better: I am so happy for you that I broke the heart with joy! See you so happy, after months and months blinds, apnea, it also makes me so joyful that I can not find words to tell you. You've finally found what you deserve! See, my prayers ... always working! "The
ricetta per questo dolce l’ho trovata sullo splendido blog di Cristina: “Chicche di Chicca” . Riporto qui di seguito la sua ricetta, eseguita alla lettera senza cambiare una virgola… solo la teglia…la mia era troppo grande, infatti il mio shortbread รจ venuto fuori proprio “short” in altezza… ma ugualmente good!
Ingredienti per lo shortbread ho usato una teglia di 24x16 cm
113 g burro a temperatura ambiente
25g di zucchero
140 g di farina (per me farina Molino Chiavazza )
1 pizzico di sale
Ingredients for cream
200 g sugar 2 eggs
80 ml of lemon juice (about two lemons)
25 g of flour (for me flour mill Chiavazza )
Powdered sugar for garnish
Prepare the base:
cream the butter with sugar until it becomes light and fluffy, add flour and salt.
Spread the mixture on parchment paper, the dough is very soft help with a spatula.
Bake in preheated oven 170 ° C for about 20 minutes, let cool while you prepare the cream.
Prepare the cream:
whisk the eggs with sugar, add lemon juice and grated rind, add flour and salt.
Pour the cream on shortbread and bake for about 20 minutes.
Cool on a wire rack then cut into squares, sprinkle with powdered sugar.
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