THE FESTIVAL CARNET
Butter-Free Olive Oil Christmas Shortbread
A paste with sweet olive oil, scented with lemon, for small crispy discs. It contains an egg and wheat flour.
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A paste with sweet olive oil, scented with lemon, for small crispy discs. It contains an egg and wheat flour.
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 measures
Weigh 250 g of flour, 80 g of sugar, 70 g of oil and 20 g of water in separate bowls. Only grate the yellow skin of the lemon. Mix the flour with the 2 g of baking powder and the gram of salt.
Break and beat the egg
Break the egg in a small bowl, check for shell and beat it with a fork. Weigh 50 g in the bowl. Keep any surplus fresh for further preparation.
Gathering the liquid ingredients
Add the sugar to the egg and whisk for 1 minute. Pour the oil into thin fillet, continuing to whisk, then add water and zest. The mixture becomes slightly thick; it is not a question of mounting it in mayonnaise.
Add the flour
Pour the flour prepared twice. Mix with spatula until the powder disappears. Press the dough by hand for only a few seconds: it is softer than butterbread, but should not run.
Let the flour hydrate
Cover the dough and let it sit for 30 minutes in the refrigerator. Olive oil does not harden like butter; this rest mainly helps the flour to absorb liquids. Do not look for a very hard paste.
Scale to 5 mm
Preheat the oven to 170 °C, conventional oven setting (no fan). Spread the dough between two sheets of 5 mm baking paper. Remove the top sheet and cut out the 5 cm rounds with a glass or cookie cutter.
Dispose of the discs
Place the discs on two cold plates, 2 cm away. Gather the offcuts without kneading for a long time. If you want a decor, mark only three small footprints of fork; no icing is necessary.
Cuis by monitoring the edges
Bake one baking tray at a time for 12 to 14 minutes. The edges take on a golden color and the underside detaches from the paper. The top remains light; does not extend the cooking to brown it evenly.
Let dry on rack
Wait 5 minutes on the plate and then place the cookies on a rack for 20 minutes. They are getting stronger during this time. Cook the second plate in the same way.
Dry range
Taste a cold cookie to check the texture. Store the lot in a dry box and close only when there is no more heat. These cookies do not need to stay in the fridge once cooked.
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 make the dough the day before?
Yes for this cookie dough: keep it covered in the refrigerator for a maximum of 24 hours, then soften it a few minutes before spreading it.
Why are my cookies hard?
A long kneaded dough or prolonged cooking makes the cookie firmer. Stop the mixture as soon as the dough gathers and monitors the edge during cooking.
How to predict the preparation time?
The cooking time corresponds to the cumulation of the planned batches. Rest includes cold and cooling; a still sticky decor requires extra drying before storage.
Can they be made with coconut oil?
Replace the 70 g olive oil with 70 g coconut oil, melted and cooled until lukewarm. Keep the water, egg and flour unchanged. Let the dough return to room temperature if it becomes too firm in the refrigerator. The fragrance and texture change.
And the research "Coconut oil without butter Thermomix "?
The method of this form is manual. It does not give a Thermomix setting invented: to prepare the dough in the robot, use an official guided recipe adapted to your model and the oil chosen. Does not automatically transpose the time of a butter paste.
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 vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.