Spanish Cuisine
Ingredients:
- 1 cup butter
at room temperature.
- 2 ¾ cups cake
flour.
- 1 cup sifted
sugar
powder.
- 2 eggs
medium-sized at room temperature.
- 1 egg yolk.
- ¼ teaspoon
salt.
- 1 teaspoon
strawberry extract.
- Liquid
red
color.
Directions:
- In a deep
bowl, beat butter at high speed until pale and creamy.
- Add the sugar
to the butter mixture and beat on high speed for a few minutes until it becomes
brittle and form stiff.
- Add the eggs
and the yolks to the mixture gradually one at a time, while continuing to whisk
on slow speed until the egg disappear before adding the second.
- Add strawberry
extract and red color drops to the mixture, and whisking well until it becomes dark
red color mixture.
- Sift the flour
and salt together, then gradually added in small quantities to the butter
mixture, and stir with a spoon quietly after each addition until it disappears
before adding the second quantity.
- Transfer the dough
into a piping bag and pipe it on the pans as a circle and then pulls the piping
bag to work a little pointed end to form a pill of
strawberries. You can also formed by the hand.
- Leave the biscuits
in the fridge for at least an hour or until it firmed.
- Heat oven
over medium heat.
- Instill the
biscuits lightly with a fork to make the rugged surface of the natural
strawberry.
- Bake the biscuits
for 15 minutes, with keeping eyes on during the baking to not take the dark
color.
- leave the strawberry
biscuit for 5 minutes in the pans, and then move it and leaves to
cool completely.
- make the leaves
from green fondant dough.