Table of Contents
Table of Contents
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Ingredients
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200 grams pomade butter blend at room temperature
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120 grams of sugar
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280 grams of wheat flour
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1 teaspoon vanilla essence
Instructions
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In a bowl start by mixing the butter with the sugar. Remember that butter must be at room temperature in order to work well with it. We blend in pretty well.
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Once mixed, add in the teaspoon of vanilla essence.
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We continue with the sifted flour. We run the flour through a sinker before putting it into the bowl. We blend in pretty well.
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Now it’s time to shape them up. The easiest thing is to make a roll as you see below with the help of paper film and put it in the fridge for 1 hour or so. From there on, we’ll be “cutting slices” of more or less 1 cm and baking them.
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Put them in a cut oven tray and bake them at 180° for about 11-12 minutes. The moment we see the edges starting to gold we take them out. If you see that they are soft don’t leave them anymore because I once made that mistake, when they cool they harden. So don’t worry if you touch one and see it soft