In sweet matters, when in doubt, the classics don’t fail. For this reason, among the types of cookies, they are the simplest of butter cookies, they are usually the favorites of millions of people, although we believe that chocolate or picturesque toppings are more striking. Whether it’s tea cakes, the typical Danish biscuits from the blue box or some succulent Scottish shortbread, the combination of good butter and sugar it is infallible.
It was inevitable to fall into the temptation of trying a recipe in this line whose name does not seem as well known as other pastas, the so-called soleils, Paris shortbread cookies. Macarons will have more fame as sweet chic -I apologize for using that term-, but, where you put a good butter biscuit without more, with quality ingredients, the cloying colored macarons should be removed.
These soleils have the added advantage that they are very easy to prepare, we can flavor them with only lemon or only vanilla -or try other aromas, such as orange blossom- and, according to thickness that we give them, they will come out more crispy or softer. I insist: the higher the quality of the butter, the more delicious.
Combine the sugar with the fine lemon zest and rub until it releases its oils and aromatizes it. In a deep bowl, beat the softened butter with a few manual or electric rods until creamy. Add the sugar and beat more until fully incorporated and somewhat fluffy in texture.
Add the egg and vanilla and beat a little more. Sift over the flour with the salt and combine to smooth speed until you have a more or less homogeneous mass. It may be easier to work it last by hand. Divide in two, flatten by compacting and wrap each one in plastic film. Chill in the fridge for at least 30 minutes.
Preheat the oven to 180 ºC with air or 200 ºC with heat above and below and prepare two trays. Stretch the dough, between non-stick sheets if it sticks to the roller, until leaving a thickness about 3-5 mm, depending on whether you prefer crunchy or softer biscuits. Place on the trays and continue working the dough until finished.
If the dough has softened a lot because it’s hot, cool for about 15 minutes in the fridge. Paint with the yolk beaten egg and cook in the oven until golden, making sure they don’t burn, about 8-10 minutes.
Jamie Oliver JB3835 Cookie Cutter, Steel, Atlantic Green
With what to accompany the soleils biscuits
They are perfect cookies for after-dinner or snack, accompanying a coffee, tea or infusion to taste. We can also take them simply with a glass of milk or vegetable drink, or a fresh almond horchata when it’s hotter.
In DAP | Butter cookies
In DAP | Lotus Biscuits