Butter and Cinnamon Cookies | Crispy and Aromatic Delight
(0)
30 min
Under an hour
Sezamo
Acești biscuiți cu unt și scorțișoară sunt definiția confortului culinar. Crocanți la exterior și fragezi în interior, aceștia emană o aromă caldă de scorțișoară care îți va umple întreaga casă. Sunt perfecți pentru a fi savurați alături de o cană de ceai sau cafea, fiind un deliciu simplu și rapid de pregătit pentru întreaga familie.
Preparation method
Ingredients overview
- 200 g superior white wheat flour 000
- 200 g unsalted butter 82% fat
- 75 g whole wheat flour
- 60 g powdered sugar
- 3 g ground cinnamon
Preparing the dough
Sift the white flour together with the whole wheat flour, cinnamon, and powdered sugar into a large bowl. Add the softened butter and knead everything until you get a homogeneous and slightly sticky dough. Form the dough into a ball, wrap it in food film, and leave it in the refrigerator for at least two hours (or even overnight) to firm up.
Shaping and baking
On a lightly floured work surface, gently knead the cold dough and roll it out into a sheet about 5 mm thick. If you have a patterned rolling pin, roll it over the dough at the end. Cut out circles with a diameter of 6 cm using a cookie cutter or a glass. If you have cookie stamps, you can use them now, as the dough retains its pattern well after baking. Place the cookies on a baking tray lined with baking paper, leaving small spaces between them.
Bake the cookies in the preheated oven at 180°C for about 10 minutes. After baking, let them rest on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Chef's tip
If the dough becomes too soft while rolling it out, put it back in the refrigerator for 10-15 minutes before continuing to cut it.
15 min
Under an hour
