I made these super crumbly cookies for the first time at the age of 17 as a gift for my boyfriend (who many years later became my husband); I burnt so many and made quite a few mistakes, but my brother and his friend would always eat the burnt cookies as a snack and were happy to do so, probably not to upset me.
Over the years, I have refined and adjusted this shortcrust pastry, and it has become our family’s favorite cookie recipe.
I hope you enjoy it too. At the end of the recipe, as always, I leave some tips for a good result. But now come with me, and let’s start having fun.
If you’re interested in seeing the video procedure, I leave the link to it on my Instagram page Video recipe.
Happy baking, lots of love.
Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
These ingredients are for 18 medium-sized double cookies.
- 2 1/2 cups all-purpose flour
- 7 tbsp butter (Softened)
- 3/4 cup powdered sugar
- 1 tsp baking powder
- 2 eggs
- Half vial lemon flavoring
- 1 pinch salt
Steps
In a bowl, work the butter with the sifted powdered sugar until it becomes creamy.
Add the flour, baking powder, eggs, and flavoring into the bowl.
Mix well until you create a smooth and homogeneous dough. If necessary, add more flour.
Wrap the dough in plastic wrap and place it in the fridge for at least an hour.
After the resting time, use a rolling pin to roll out the dough to less than half a centimeter (very finely).
Create the shapes you prefer and place them on a baking tray lined with parchment paper.
Bake at 340°F (fan oven) for 12 minutes or 355°F (static oven) for 12-13 minutes.
Once baked, remove the cookies from the oven and let them cool completely before filling them.
The super crumbly cookies are ready to be enjoyed. See you in the next recipe.
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Storage and Tips
For easy handling, I recommend taking the butter out of the fridge an hour in advance.
It’s important to let the shortcrust pastry rest in the fridge for at least an hour, and if you have more time, I recommend letting it rest longer for better results. This step helps stabilize the ingredients, making it more compact and elastic, which makes it much easier to roll out with a rolling pin.
In butter shortcrust pastry, baking powder is usually not added, but I like to add it because it makes the cookies even more crumbly.
You can flavor this shortcrust pastry with orange zest, lemon zest, vanilla, vanillin, or rum.
The cookies can be stored for several days in a tin box or an airtight container.
You can fill the cookies with your favorite jams, marmalades, or spreadable creams.
