THE FESTIVAL CARNET
Christmas Shortbread Made in the Companion
A paste with almonds and spices mixed with the knead-knead knife of the Companion, then rested, cut and baked.
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A paste with almonds and spices mixed with the knead-knead knife of the Companion, then rested, cut and baked.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Prepare the appliance while switched off
Place the knead-knead knife in the Companion bowl as directed. Keep the appliance switched off while adding the ingredients. Prepare a roll, two baking tray and baking paper for the rest, which is done outside the robot.
Weighing dry ingredients
Weigh 300 g of flour, 100 g of almonds, 100 g of sugar, 8 g of baking powder and vanilla sugar, as well as spices. These quantities are intended for a single preparation in the bowl; do not automatically double them.
Prepare butter and eggs
Cut the 150 g of soft butter into pieces. Break each egg into a small bowl to easily remove any shell, then put them together. Butter should be soft, not liquid.
Fill the bowl
Place the butter, then the dry ingredients and the two eggs in the equipped bowl. Check that the blade is correctly fitted, then close the lid and fit its cap according to the appliance instructions.
Mixing at the sourced setting
Uses manual mode, without heating, at speed 8 for 1 minute. This setting and the knead-knead knife are included in the recipe for Christmas shortbread published by Moulinex. Wait for the full stop before opening; do not slide any utensil into the moving bowl.
Gathering out of the bowl
Remove the paste with the spatula, paying attention to the blades. Press the crumbs into a ball without kneading for a long time. Divides into two discs, covers and refrigerates for 1 hour.
Roll out and cut
Preheat the oven to 180 °C, conventional oven setting (no fan). Spread half of the dough between two sheets of paper at 5 mm and cuts 5 cm shapes. Keep the other half cold and space the 2 cm cookies on the plate.
Baked in the oven
Cook each plate for 10 to 12 minutes. Watch from 8 minutes: the edge should become golden blonde, without waiting for a uniform brown color. Counts three batches for the amount of dough, up to 36 minutes cumulative.
Cool on wire rack
Leave on the baking tray for 5 minutes, then use a spatula to transfer to a wire rack. Leave on the wire rack for another 20 minutes. The shortbread is still soft to hot and gradually firms up. Let the baking sheet cool before placing the next dough.
Powder and range
When the biscuits are cold, spread the 20 g of icing sugar with a strainer into a light veil. Store in a dry and closed box. The robot speeds up mixing, but does not replace rest and cooking.
Conservation. Store completely cold cookies in an airtight box, in a cool and dry room. Consume them within 5 days. Separate the filled biscuits from those that need to stay crunchy.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
One plate, one thickness
Group pieces of comparable size on the same plate. Keep the second baking tray cold: a paste placed on hot metal would melt before cooking.
The dough becomes sticky
Put it back in the fridge for 10 minutes instead of adding large amounts of flour. Repeat the display between two sheets of baking paper.
Questions Before You Start
Can I use this setting on another robot?
Nope. The above setting concerns the Companion and its knead-knife. The speeds of a Thermomix or other robot are not equivalent.
Does the Companion bake these biscuits?
Nope. The robot mixes the dough, then the rest is done in the refrigerator and cooking in the oven.
Why do we have to wait an hour?
The cold firms the butter and makes the cuts sharper. A paste mixed quickly with the robot still needs this rest.
The recipes and creations cited
Find the guided recipes or creations of their author on the sites below. The sheet of this book remains an independent house proposal.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.