Basic cinnamon shortcrust pastry
Published on 1 November 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Fragrant cinnamon pastry for tarts, biscuits and tartlets; recipes using it are on the blog.
INGREDIENTS
250 g '00' flour
100 g brown sugar
40 g granulated sugar
125 g softened butter
1 whole egg
1 teaspoon ground cinnamon
1 teaspoon baking powder
A pinch salt
A tablespoon Amaretto di Saronno, or milk to avoid alcohol
I make a well in flour on the board and add brown and granulated sugar.
I add baking powder.
Salt.
Cinnamon.
I lightly beat egg in a little bowl and add centrally.
I add butter and amaretto.
I work quickly by hand.
I make smooth, even dough.
I wrap and refrigerate several hours.
Here are creations using it, although plain biscuits are delicious too.
INGREDIENTS
250 g '00' flour
100 g brown sugar
40 g granulated sugar
125 g softened butter
1 whole egg
1 teaspoon ground cinnamon
1 teaspoon baking powder
A pinch salt
A tablespoon Amaretto di Saronno, or milk to avoid alcohol
I make a well in flour on the board and add brown and granulated sugar.
I add baking powder.
Salt.
Cinnamon.
I lightly beat egg in a little bowl and add centrally.
I add butter and amaretto.
I work quickly by hand.
I make smooth, even dough.
I wrap and refrigerate several hours.
Here are creations using it, although plain biscuits are delicious too.
Original source: https://incucinaconlilly.com/2015/11/01/pasta-frolla-alla-cannella-base/
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