Chocolate & Rye Cookies / Cookies de Chocolate e Centeio.

"5 Ingredients Quick and Easy Food" is the title of Jamie Oliver new book.

The name says it all and I'm really enjoying trying the recipes from this book.

A surprisingly fantastic book, full of clever combinations and quick and easy recipes to make, specially for the busy weekdays.

Maximum flavour from a small amount of ingredients, little clever tricks and combinations is what you get from every single recipe.

This is the first one I'm sharing here one the blog but I've already tried a good amount of them and I'll share them with you as soon as I can.

Honestly, after the holidays, it's being difficult to restart the routine of posting and visiting blogs but, I'll get there. I just need to get rid of the laziness that took over and organize myself and my time a bit better.

Saying that, here are these cookies that I made for my kids a few days ago and that are healthier than the usual ones and also very delicious.

Rocky Road.

Rocky Road is a very easy gluttony to make and assemble and something that all kids, of course, fall in love with.

This rocky road was a last week's request from my teenager son and some of his friends. As they are studying hard in order to achieve their A levels, I thought that a little (lot) of extra chocolaty energy would be a booster for their studies.

I don't need to tell you how much they appreciated it and how many compliments and smiley faces I got right?

The recipe s from Mima Sinclair little fantastic book "Rainbow Bakes". As you might guess by the name of the book, it's all about rainbow(y) gorgeous showstoppers and delicious bakes.

I love Mima Sinclair's books and you can find a whole lot of my favourite gingerbread recipes (from Mima's Gingerbread Wonderland book), under the label "Mima Sinclair", including this gorgeous gingerbread and chocolate bird's house that was a huge success last Christmas.

As for this rocky road, I think we don't need many words to describe it right...?

The sweets specified are the ones specified in the original recipe but, as you might know, there's no rules for Rocky Road so, use whatever sweets you have at home or go wild and use your own imagination.

Viennese whirls.

Viennese Whirls are a British confection consisting of soft butter biscuits piped into a whirl shape, said to be inspired by Austrian pastries, though entirely unrelated.

The most common UK version was popularized by Mr Kipling, consisting of a two biscuits sandwiched with buttercream and jam. In this sense they resemble the older Empire biscuit (this information was found here).

For May and "Our Great Bake Off". Ana asked us to make Viennese Whirls.

When it comes to biscuits, I always recur to my little but very trustable Annie Rigg book, the "Great British Bake Off - Bake it Better (nº 2): Biscuits".

I have to say that I wanted to try this recipe for ages but, like many others, I never did it so, this was the opportunity to make them and they turned out absolutely delicious and not badly shaped, I suppose...

Lemon Butter Cookies / Cookies de Limão e Manteiga.

This month and for Our Great Bake Off, Ana challenged us to make decorated biscuits. 

As I wrote here, I'm veryyyyyy bad decorating biscuits but, of course, I had to give it another try and I think these are acceptable. The decoration might not be great or hugely sophisticated but the flavour is delicious though!! 

Although I don't like to mix challenges, these biscuits are so good that I also invite Marta to take and present them at her March table and her "ingredient of the month", which is, the lemon. 

The recipe is from Annie Rigg "The Great British Bake Off - Bake it Better - Biscuits" book. 

Hope both of you, Ana and Marta, like them!

Note: The suggested decoration is the original and the one described in the recipe.
For obvious reasons (meaning, lack of artistic skills), I didn't follow it and went, let's say...,"free style"!

Millionaire's Shortbread with Salty Caramel & Coconut / Millionaire's Shortbread com Caramelo Salgado e Coco.

The first recipe from a book that I have from ages and from which I never made any recipe until now.

Last week I found a cook book club on Instagram that caught my attention straightaway.

Deborah Balint chooses a book every month and challenges us to cook from that book.

Of course, I think it's a brilliant idea and of course, I embraced it straightaway, because it will oblige me to use and cook from books that I have and are forgotten.

This month, the chosen book is "Home Baked" by Yvette van Boven. A book that I have for ages and from which I never made a thing until now so, thank you for reminded me of this book Deborah.

The book is a beauty and full of sweet and savoury home baked treats and this is the first recipe that I chose, because I knew it would go down a storm with my husband and kids and, indeed, it went down a storm!!

You'll see lots of Yvette's recipes this month on the blog, as, hopefully, I'll be baking from it a lot!

"Ovis Mollis" (Soft Eggs) and Tangerine Cookies / Biscoitos de Tangerina e "Ovos Moles".

Who would have thought of making cookies with hard boiled egg yolks?

I never heard of such a ting, until I bought Melissa Forti fabulous book, The Italian Baker!

This book is to die for! Italian classics with a twist and everything looks so amazing and delicious that I just want to bake everything from it and I love when a book makes me feel like that because, that means that is was worthy the money I spent on buying it!

This recipe is slightly adapted from the book, because I wanted to incorporate the tangerine in it.

Of course I wanted this recipe to be part of Marta's January table and part of her "ingredient of the month", which is precisely, the tangerine!

Saying that, I'm leaving you the original recipe, with my adaptations highlighted in between ().

Tangerine shortbread / Shortbread de tangerina.

For January and her "ingredient of the month", Marta chose Tangerines.

Last month I couldn't prepare a recipe for Marta and I felt very sad about it because you know, I love #martaingredientofthemonth :)).

This month, I hope I can compensate Marta and, hopefully, I'll post 3 recipes being this shortbread the first one.

Super easy and quick to prepare, I don't have to tell you how delicious this shortbread is but, if you want to try it yourselves, please don't be shy as you're in for a huge treat.

Clove, cinnamon and chocolate cookies / Cookies de chocolate, cravinho e canela.

These delicious cookies are the first recipe that I baked from Chetna Makan gorgeous book "The Cardamom Trail".

A book utterly divine and full of sweet and savoury recipes, all of them using different spices and nuts in it.

Chetna was a semi finalist in the 2014 edition of the Great British Bake Off and although she didn't win it, she was, all the way, one of the favourites.

These cookies are absolutely delicious and my husband and kids were very happy that I made them.

Have a go and you'll see that the chocolate and the hint of the spices, all together, elevate these cookies from "simple chocolate chips cookies" to "extraordinary chocolate chips cookies".

ingredients (makes 40):

175g unsalted butter, softened

200g dark muscovado sugar

75g caster sugar

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 large egg

1 egg yolk

250g self raising flour

175g chocolate chips

175g pistachio nuts, roughly chopped

method:

Preheat the oven to 180ºC.

Line 2 baking trays with baking paper.

Cream the butter, sugars and spices together with an electric whisk, until light and creamy.

Mix in the egg and egg yolk.

Add the flour, chocolate chips and most of the chopped pistachio nuts. Mix to bring everything together.

Shape big tablespoonfuls of the mixture into balls and put a few of the remaining chopped pistachio nuts on top of each dough ball.

Place the dough balls on the prepared baking tray, leaving enough space between them for the cookies to spread during cooking.

Bake for 12 to 15 minutes or until the cookies start to colour but are still chewy in the middle.

Transfer to a wire rack and allow to cool completely.

The cookies will keep in an airtight container for up to 7 days.

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Estes cookies deliciosos foram a primeira receita que experimentei do livro liiinnndddoooo da Chetna Makan, o "The Cardamom Trail".

Um livro lindíssimo, repleto de receitas doces e salgadas, todas elas contendo especiarias e frutos secos.

A Chetna foi semi finalista na edição de 2014 do Great British Bake Off e, embora não tenha ganho, era a favorita de toda a gente, incluindo eu!!

A prova de que ela deveria ter ganho, é este livro lindíssimo que acabou por publicar e que, além de super bem ilustrado, está muito bem planeado e repleto de receitas fabulosas.

Experimentem estes cookies magníficos que, com a adição das especiarias, são elevados de "simples cookies de chocolate", a "cookies de chocolate fabulosos"!

ingredientes (para 40 cookies):

175g manteiga sem sal, amolecida

200g açúcar mascavado escuro

75g açúcar refinado branco

1/2 colher chá de canela em pó

1/4 colher chá de cravinho em pó

1 ovo grande (L) + 1 gema de ovo

250g farinha de trigo branca com fermento

175g pepitas de chocolate

175g pistachios, picados grosseiramente

preparação:

Aquecer o forno a 180ºC e forrar 2 tabuleiros com papel vegetal.

Na taça da batedeira eléctrica, bater a manteiga com os açúcares e as especiarias, até obter uma mistura macia e cremosa.

Adicionar o ovo e a gema e bater para incorporar.

Adicionar a farinha, as pepitas de chocolate e a maior parte dos pistachios e envolver tudo muito bem.

Com uma colher de sopa, formar bolas da mistura e dispô-las nos tabuleiros, deixando espaço entre elas, para que expandam (expandem muito).

Polvilhar as bolas com os pistachios restantes e levar ao forno por cerca de 12 a 15 minutos, ou até os cookies estarem douradinhos, mas de forma a que o centro continue mole.

Retirar as cookies do forno e arrefecê-las completamente sobre uma grelha.

Estes cookies manter-se-ão frescos durante cerca de 7 dias, desde que bem acondicionados num recipiente hermético.

Recipe / Receita:

Lavender crème brûlée with lemon biscuits / Crème brûlée de alfazema e biscoitos de limão.

I created this recipe a few years ago and it's published here.

Although it was very delicious at the time, I've been perfecting it over the years, in order to elevate it from good to extraordinaire and now, I can tell and assure you that it is totally perfect, scrumptious and delicious and even my husband , that doesn't like food tasting "flowers", LOVES this combination!.

ingredients for the crème brûlée (serves 6):

500ml double cream

250ml whole milk

6 large egg yolks, preferably free range

75g caster sugar

2 tbsp edible organic dried lavender flowers

demerara sugar, to sprinkle

method:

Preheat the oven to 150ºC.

Put 6 ramekins in a deep baking tin.

Put the cream, milk and dried lavender flowers in a pan and bring to the boil.

As soon it comes to the boil, turn off the heat and set aside.

Meanwhile put the egg yolks and caster sugar in a large bowl and beat them together until smooth and creamy.

Slowly pour the hot cream mixture over the egg yolk mixture, stirring constantly to stop the yolks from curdling.

Strain the mixture through a sieve into a jug.

Divide the mixture between the ramekins and fill the roasting tin with cold water, until it comes up 2/3 of the sides of the ramekins.

Bake for 40 minutes or until the custard is set but lightly wobbly in the centre when shaken.

Take the ramekins out of the tin, allow them to cool and then refrigerate until cold.

When ready to serve, sprinkle the demerara sugar over the top of each custard and using a blow torch or a hot grill, caramelize the top.

Allow them to set for 1 minute or 2 before serving.

ingredients for the lemon cookies:

100g butter, at room temperature

100g plain flour

75g icing sugar

grated zest from 4 large lemons

method:

Preheat the oven to 180ºC.

Mix all the ingredients together in a large bowl, until combined and the mixture is smooth.

Put the mixture inside a piping bag and pipe the biscuits in a desired size and shape, over a large baking tray, spacing them 2cm apart.

Cook the biscuits in the preheated oven for 12 to 14 minutes, or until the edges are barely tinged with brown.

Carefully and with the help of a spatula, remove the biscuits from the tray and cool them on a wire rack.

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Esta receita foi uma receita que desenvolvi há uns anos atrás e que está publicada aqui.
Embora na altura já fosse fabulosa, tenho vindo a aperfeiçoá-la ao longo destes anos (com alfazema do meu jardim), a fim de elevá-la de normal a extraordinária e agora sim, posso dizer que atingi a perfeição, pois está totalmente perfeita e por isso aqui a publico.
Esta combinação de sabores é tão extraordinária, que até o meu marido, que detesta comida a saber a "flores" a adora e olhem que pela quantidade de brûlées que comeu, posso assegurar-vos que adora mesmo!!

ingredientes para o crème brûlée (6 pessoas):

500ml natas para culinária

250ml leite gordo

6 gemas de ovos L, de preferência biológicos

75g açúcar refinado branco

2 colheres sopa de flores secas de alfazema (comestíveis)

açúcar demerara, para caramelizar

preparação:

Aquecer o forno a 150ºC.

Colocar 6 recipientes refractários dentro de um tabuleiro de lados altos.

Num tacho, colocar as natas, o leite e a alfazema. Assim que a mistura levantar fervura, desligar o lume e reservar.

Numa taça, bater o açúcar e as gemas, até obter uma mistura macia e cremosa.

Lentamente, adicionar a mistura do leite à mistura das gemas, batendo o tempo todo, a fim de que as gemas não cozam.

Passar a mistura por um coador.

Dividir a mistura pelos 6 recipientes e deitar água fria no tabuleiro, até que a água esteja a 2/3 da altura dos recipientes refractários.

Levar ao forno por 40 minutos, ou até que os cremes estejam - não completamente firmes e o centro esteja ligeiramente mole, quando abanados os recipientes. Atenção para não deixar cozer em demasia.

Retirar os recipientes da água, deixar arrefecer e quando à temperatura ambiente, colocar no frigorífico até ao momento de servir.

No momento de servir, polvilhar a superfície dos cremes com o açúcar demerara e queimar com um maçarico de cozinha, ou debaixo do grill.

Deixar repousar 1 minuto ou 2 antes de servir.

ingredientes para os biscoitos de limão:

100g manteiga, à temperatura ambiente

100g farinha de trigo branca

75g açúcar em pó

raspa de 4 limões grandes

preparação:

Aquecer o forno a 180ºC.

Numa taça, misturar todos os ingredientes e bater até obter uma mistura macia.

Colocar a mistura num saco de pasteleiro e espremer a mistura sobre um tabuleiro grande, no tamanho e formato desejado, tendo o cuidado de deixar um espaço de cerca de 2cm entre cada biscoito.

Levar ao forno por cerca de 12 a 14 minutos, ou até que as extremidades estejam ligeiramente coradas.

Com a ajuda de uma espátula, retirar cuidadosamente os biscoitos do tabuleiro e arrefecer sobre uma grelha.

Recipe / Receita: Lia - Lemon & Vanilla.

Mary Berry florentines / Florentinas da Mary Berry.

This month, for the "Let's make cookies" challenge, Manuela asked for florentines and therefore, I baked florentines.

This is a very delicious Mary Berry recipe that I was dying to try since I saw the contestants of the Great British bake Off making them.
You can find the original recipe here.

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Para a edição do Vamos fazer bolachas deste mês, a Manuela pediu florentinas.
Andava para testar estas florentinas desde que vi os concorrentes fazê-las num dos programas do Great British Bake Off e então aproveitei esta oportunidade para experimentar esta fabulosa receita da Mary Berry.
Ainda bem que as fiz, pois são mesmo divinamente deliciosas. A receita original está aqui, mas, como sempre, aqui vos deixo a tradução para Português.
Nota: Para esta receita precisam de um termómetro para "temperar" o chocolate.

ingredientes:

50g manteiga

50g açúcar demerara

50g golden syrup
50g farinha de trigo branca
25g arandos secos, mirtilos secos ou cerejas cristalizadas, finamente picadas
50g casca de laranja e limão cristalizadas, picadas muito finamente
25g amêndoas, finamente picadas
25g nozes, finamente picadas
200g chocolate preto (70%)

preparação:

Aquecer o forno a 180ºC. Forrar 3 tabuleiros com papel vegetal ou tapete de silicone.
Colocar a manteiga, o açúcar e o golden syrup num tachinho e aquecer em lume brando até a manteiga derreter.
Retirar do lume, adicionar a farinha, os frutos secos e misturar tudo muito bem.
Colocar 6 colheres de chá da mistura em cada tabuleiro, deixando bastante espaço entre cada uma, para que as florentinas tenham possam alargar, sem se colarem umas ás outras.
Levar ao forno por cerca de 8 a 10 minutos, ou até estarem douradinhas.
Retirar as florentinas do forno e deixar arrefecer nos próprios tabuleiros antes de, com a ajuda de uma espátula, as transferir para uma grelha para completo arrefecimento.
Colocar um tacho com água a ferver ao lume e colocar metade do chocolate numa taça.
Colocar a taça sobre o tacho de água a ferver, sem deixar que a taça toque na água.
Mexer até que o chocolate atinja uma temperatura de 53ºC.
Entretanto, ralar o restante chocolate.
Retirar a taça do lume, adicionar o chocolate ralado e mexer cuidadosamente, até a temperatura do chocolate descer para os 26ºC.
Cobrir a base das florentinas com o chocolate derretido e deixar arrefecer ligeiramente, antes de, com a ajuda dos dentes de um garfo, desenhar um ziguezague no chocolate.
Colocar as florentinas sobre a grelha, com a parte do chocolate virada para cima e deixar repousar até o chocolate solidificar.
Quando o chocolate estiver totalmente solidificado, guardar as florentinas num recipiente de fecho hermético.

Recipe / Receita: BBC Food.

Lemon and vanilla snowflake cookies / Cookies "flocos de neve" de limão e baunilha.

For the December/January edition of the "Lets make cookies" challenge, the theme chosen was Christmas cookies.

Christmas is gone but the weather is very wintery and snowy and therefore, I decided to make these delicious snowflake cookies. Not just because they are still very Christmassy but also because they combine two of my favourite ingredients, which are lemon and vanilla.

ingredients for the cookies:

125g unsalted butter, softened

110g caster sugar

1 egg

2 tsp vanilla extract

1 tbsp grated lemon rind

225g plain flour, sifted

for the icing:

160g icing sugar, sifted

1 tbsp boiling water

method:

Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy.

Add the egg, lemon zest and vanilla and beat until well combined.

Add the flour and beat until the mixture just comes together to form a smooth dough.

Roll the dough out between 2 sheets of baking paper to 3mm thick and refrigerate for 30 minutes or until firm.

Preheat the oven to 140ºC.

Using snowflake cutters, cut out shapes, re-rolling the dough as necessary.

Place the cookies on large lightly greased trays lined with baking paper. Bake for 8 to 10 minutes or until golden.

Allow the cookies to cool for a few minutes before transferring to a wire rack to cool completely.

To make the icing, mix the sugar and water until smooth.

Place in a pipping bag fitted with a 2mm nozzle and pipe on the cookies to decorate.

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Para a edição do Vamos fazer bolachas que decorre até ao dia 25 de Janeiro, o tema escolhido foi bolachas de Natal.

Embora o Natal já tenha passado, o frio, a chuva e neve ainda por cá andam e daí ter decidico fazer estes cookies em forma de flocos de neve, pois são super natalícios e adequados ao tema e ainda combinam 2 dos meus ingredientes preferidos que, como já todos sabem, são o limão e a baunilha, pois claro...

ingredientes para os cookies:

125g manteiga sem sal, amolecida

110g açúcar refinado branco

1 ovo

2 colheres chá de extracto de baunilha

1 colher sopa de raspa de limão

225g farinha de trigo branca, peneirada

para o icing:

160g açúcar em pó, peneirado

1 colher sopa de água a ferver

preparação:

Na taça da batedeira eléctrica, colocar o açúcar e a manteiga e bater até obter uma mistura pálida e cremosa.

Adicionar o ovo, a raspa do limão e a baunilha e bater até tudo estar bem combinado.

Adicionar a farinha e bater só o suficiente para que os ingredientes estejam combinados e se forme uma massa macia.

Esticar a massa entre duas folhas de papel vegetal, até obter uma espessura de 3mm e refrigerar por 30 minutos ou até a massa estar firme.

Aquecer o forno a 140ºC.

Usando cortadores de cookies em forma de flocos de neve, cortar tantos cookies quantos os possíveis, esticando a massa as vezes que forem necessárias, a fim de aproveitá-la bem.

Colocar os cookies em tabuleiros untados ligeiramente e forrados com papel vegetal e levar ao forno por cerca de 8 a 10 minutos, ou até estarem douradinhos.

Arrefecer os cookies por uns minutos nos tabuleiros, antes de transferi-los para grelhas de arrefecimento.

Para fazer o icing, misturar o açúcar e a água até obter uma mistura cremosa. Colocá-lo num saco de pasteleiro equipado com um bico de 2mm e decorar os cookies com o icing.

Recipe / Receita: Donna Hay Magazine (Dec. - Jan. 2015).

Cheddar cheese biscuits / Biscoitos de queijo Cheddar.

For this month's "lets make cookies" challenge, Manuela asked for savoury cookies.

Even if I do love to make desserts, puddings and all sorts of sweet things, what I really love to eat is savoury stuff so, as soon as I saw the theme, I was very happy with it and I made these Cheddar cheese biscuits.
ingredients (makes around 40 biscuits) :

3 cups flour
1 1/2 tbsp baking powder

1 tbsp sugar

2 1/4 tsp salt
2 1/2 cups double cream

1 cup grated aged Cheddar cheese

3 tbsp butter, melted and slightly cooled

method:

Preheat the oven to 190ºC.
Whisk together the flour, baking powder, sugar and salt in a bowl.
Add the cream and cheese and stir gently with a spoon, mixing just until the dough holds together.
Turn out the dough onto a floured surface and knead just enough to incorporate the cream and cheese into the flour mixture.
Roll out the dough about 2.5cm thick.
Cut with a 5cm biscuit cutter.
Place the biscuits about 5cm apart on a baking sheet, then set aside for 10 minutes in order to rest the dough.
Brush the biscuits tops with the cooled melted butter and bake for 20 minutes or until golden brown.
Cool the biscuits on a wire rack.
Note: Before they went into the oven, I sprinkled half of my biscuits with sumac and the other half with Nigella seeds but that is totally optional and to your own taste.

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Para o "vamos fazer bolachas" deste mês, o tema escolhido foram bolachas salgadas.
Embora eu adore fazer bolos, doces e sobremesas, se me derem a escolher, para eu própria comer, entre um doce e um salgado, podem apostar que eu escolherei comer o salgado, pois adoro salgados em geral e sandes em particular.
Bom, isto para dizer que, assim que li que o tema escolhido, fiquei super feliz e fui logo fazer estas bolachinhas de queijo Cheddar.
Caso não encontrem Cheddar, podem optar por outro tipo de queijo. Um queijo da Ilha por exemplo, funcionará lindamente nestas bolachas.

ingredientes (para cerca de 40 bolachas) :

3 chávenas de farinha de trigo branca
1 1/2 colheres sopa de fermento em pó

1 colher sopa de açúcar refinado branco

2 1/4 colheres chá de sal
2 1/2 chávenas de natas para culinária

1 chávena de queijo Cheddar (ou outro à escolha), ralado

3 colheres sopa de manteiga, derretida e ligeiramente arrefecida

preparação:

Aquecer o forno a 190ºC.
Numa taça, misturara a farinha, o sal, o fermento e o açúcar.
Adicionar as natas e o queijo ralado e mexer com uma colher, até a massa se juntar.
Colocar a massa sobre uma superfície enfarinhada e amassar o suficiente, pra incorporar bem todos os ingredientes. É importante não amassar demais.
Esticar a massa até obter uma espessura de 2.5cm e com um cortador de bolachas de cerca de 5cm, cortar as bolachas e colocá-las num tabuleiro de ir ao forno, tendo o cuidado de as espaçar cerca de 5cm entre si.
Deixar as bolachas repousar por cerca de 10 minutos.
Pincelar o topo das bolachas com a manteiga derretida e levar ao forno por 20 minutos, ou até estarem douradinhas no topo.
Arrefecer sobre uma grelha.

Nota: Eu optei por salpicar as minhas bolachas, umas com sumagre e outras com sementes de Nigella antes de as levar ao forno e ficaram magníficas, mas este passo é opcional e ao gosto de cada um.

Recipe / Receita:

Lemon and vanilla cookies / Cookies de limão e baunilha.

For this month's "lets make cookies" challenge, Manuela asked for shaped cookies.

As it is Autumn, I decided to make cookies with two flavours that I adore, lemon and vanilla and cut them into leaf shapes.
For decoration I used melted dark chocolate, melted white chocolate, icing sugar and edible glitter but they can be eaten as they are or decorated to your own taste.

ingredients (for as many as the size of your cutter) :

85g unsalted butter, softened

100g caster sugar

1 small egg
175g plain flour

2 tsp vanilla extract

zest of 1 big lemon

method:

Preheat the oven to 200ºC and line 2 baking trays with baking paper.
Put all the ingredients into a food processor and blitz until combined.
Put the dough on a lightly floured surface and press with the palm of your hands to flatten it.
Roll out the dough to a 4mm thickness.
Cut out the dough with your selected cutters and transfer them onto the prepared baking sheets.
Bake the biscuits for 10 to 12 minutes, or until lightly golden.
Cool for a few minutes and then transfer to a wire rack to cool completely.
Decorate to taste and store in an airtight container.

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Para o "vamos fazer bolachas" deste mês, o tema escolhido foram bolachas recortadas.
Decidi juntar dois dos meus sabores preferidos e fazer estas bolachas de limão e baunilha e, já que estamos no Outono, cortá-las em forma de folhas.
Para a decoração, a pedido das crianças cá de casa, usei chocolate preto derretido, chocolate branco derretido, glitter comestível e açúcar em pó, mas, caso as experimentem, decorem como vos apetecer e ao vosso gosto.

ingredientes (para tantos quantos o tamanho dos cortadores) :

85g manteiga sem sal, amolecida

100g açúcar refinado branco

1 ovo pequeno
175g farinha de trigo

2 colheres chá de extracto de baunilha

raspa de 1 limão grande

preparação:

Aquecer o forno a 200ºC e forrar 2 tabuleiros com papel vegetal.
Colocar todos os ingredientes dentro do robot de cozinha e processar até obter uma mistura homogénea.
Deitar a massa em cima de uma superfície enfarinhada, espalmar com a palma da mão e estender a massa com o rolo, até obter uma espessura de cerca de 4mm.
Cortar a massa com os cortadores escolhidos e transferir as bolachas para os tabuleiros preparados.
Levar as bolachas ao forno por cerca de 10 a 12 minutos, ou até estarem ligeiramente douradas.
Deixar arrefecer uns minutos nos tabuleiros, antes de transferir para uma grelha.
Após completo arrefecimento, decorar a gosto e guardar dentro de um recipiente de fecho hermético.

Recipe / Receita: Lia - Lemon & Vanilla.