Fashion Vs Food: Holiday Cup Cookies Vs Iceberg

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How to create a funny atmosphere with your friend during holidays and winter time? A cup of hot chocolate or a simple coffee or tea can be more original with a cookie on you mug or cup! You’ll only need a cutter of the shape you prefer and before baking cut taking the measure from your cups the basis of the cookies as they’ll be well fixed on the edges of the cups when they’ll be ready. This witty and friendly mood is well represented by Iceberg’s collection fall winter 2018 that ironically translate young taste into high fashion items for a colorful and all over patterned look. The perfect brand to take inspiration for an easy and delicious recipe to share in your afternoon breaks with friends without missing lots of smiles!

enjoy,

a.

F o r  t h e  c o o k i e s (Montersino’s recipe for shortcrust pastry)

500 g flour // 500g farina 00
200 g icing sugar// 200 g zucchero a velo
300g butter// 300 g burro
Vanilla Bourbon// Vaniglia Bourbon
80 g yolks// 80g tuorli d’uovo
1 pinch of salt// 1 pizzico di sale

First of all join the flour with the yolks and the icing sugar and blend together, finally add the vanilla and the butter and “sanblast” the dough.
At the end you’ll obtain a block that you have to leave in fridge for at least 30 minutes.
Now you can stir and cut the biscuits keeping in mind that you  will obtain a good result if you don’t exceed with the hand knead of the cool dough as if the warm of your fingers will be too much in contact with it the butter will spread out and make your dough oily and difficult to bake.  Bake the cookies for 15 minutes at 365F.

Innanzitutto unire farina zucchero a velo e tuorli, mescolare bene ed infine unire il burro e la vaniglia.Impastare il composto e sabbiarlo fino a quando non sarà omogeneo. A questo punto formate un panetto e lasciatelo in frigo a riposare per almeno 30 minuti. Prendete l’impasto ormai fresco, stendetelo con un mattarello e tagliate i biscottini prima di infornarli per 15 minuti a 180°. Ricordate di non lavorare troppo l’impasto dopo averlo estratto dal frigorifero altrimenti il calore delle mani farà in modo che il burro si separi dall’impasto rendendo difficile non solo la cottura ma la riuscita finale del biscottino.

F o r   d e c o r a t i o n 

Follow my instruction for the ganache with chocolate in my previous post here but use instead the dark chocolate in the process. For the final decoration use the one you prefer as I did with this sugar silver and red little balls.

Seguite le mie indicazioni per la ganache al cioccolato nel mio post precedente qui ma sostituite la cioccolata bianca con quella fondente mentre per le decorazioni finali usate ciò che più vi piace, io ho scelto palline e gocce di zucchero.

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