The ginseng shortcrust pastry is a basic dough perfumed with a rich, caramel-like taste, perfect for making cookies and tarts. Very easy. Everything in the food processor or in a stand mixer with the paddle attachment and it’s done in no time. Yes, you can also knead it by hand with a little patience. You will need soluble ginseng to flavor the ginseng shortcrust pastry.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 50 pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The butter must be cold from the refrigerator and the egg at room temperature. The quantities of this shortcrust are suitable for use with the stamps or decorated rolling pins for cookies. Using a classic recipe or changing the quantities risks that the design will disappear during baking. You will obtain about 40/50 cookies depending on the cookie cutters used.
- 2 1/3 cups 00 flour
- 2/3 cup butter (cold)
- 3/4 cup powdered (confectioners') sugar
- 1 1/2 tsp soluble ginseng
- 1 egg
- 1 bean vanilla bean
Tools
- 1 Stand mixer Kitchen Aid Artisan
Steps
In a bowl beat the egg and dissolve the soluble ginseng well into it, then transfer to the bowl of the stand mixer fitted with the paddle attachment together with all the other ingredients and work until they are compact and well combined: flour, powdered sugar, cold butter cut into pieces and the seeds from the vanilla bean.
Take the dough and work it on the work surface forming a slightly flattened rectangular loaf. Wrap it in plastic wrap and refrigerate for two hours.
After the resting time, place the loaf on a lightly floured work surface and, using rolling-pin spacers of about 1/4 inch (6 mm), roll out the dough and use it as desired to make the cookies.
The cookies rest in the refrigerator for fifteen minutes before going into an oven preheated to 356 °F for about 15 minutes.
Notes
The shortcrust pastry recipe is always the one by Miriam Bonizzi.
