The shortcrust pastry roses are very easy to create. To make these roses, I used an oil-based shortcrust pastry, light and very crumbly. Ideal for breakfast with a cappuccino or accompanied by a good coffee or tea in the afternoon.
Come with me and let’s start baking.
Happy recipe, Giusi.
You might also be interested in the Two-Tone Shortcrust Pastry Rosettes or the Polka Dot Cookies.
- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 40 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 eggs (Medium)
- 1 tbsp baking powder
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 1 pinch pinch of salt
Steps
In a bowl, work the oil with the sugar using a fork, also add the two eggs, the pinch of salt, and mix well.
Add the flour gradually and finally the baking powder.
Work the ingredients well until you create a homogeneous dough.
Roll out the dough and with the help of a knife or a wheel, create strips about one finger high and about 6 inches wide (see photo).
Take the ends and twist them in opposite directions to create spirals and then roll inward to form the rose.
Bake in a preheated static oven at 355°F for 13-15 minutes in the middle of the oven.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
Storage
The cookies can be stored for three to four days in a cookie jar.
