En septiembre tenemos una nueva edición de nuestro curso de galletas, en solo cuatro semanas te convertirás en una experta, toda la información en este enlace.
También puedes visitar nuestra agenda, septiembre viene repletito de talleres.
Si quieres estar al día de fechas, talleres y novedades, puedes suscribirte aquí. Además para hacer más llevadera la vuelta si te suscribes te mandamos un regalo a tu correo.
Muchas estaréis pensando: “¡Después de lo que hemos sufrido en los talleres ahora nos cambian la receta!” Podéis respirar, no, no la hemos cambiado. Sigue siendo la misma. Ya la habíamos publicado en el blog en dos o tres ocasiones, pero bajo títulos tales como “Calendario de adviento” o “Galletas de violeta” y no era fácil de encontrar. Por eso nos hemos decidido a publicarla de nuevo y con un título que no admita confusión.
Según pasan los meses se nos hace cada vez más difícil contestar todos correos que nos escribís, ellos se multiplican exponencialmente y nosotras no, seguimos siendo dos. Una de las dudas recurrentes es “¿Dónde puedo encontrar la receta de las galletas de vainilla?”, por eso la volvemos a publicar, arriesgándonos a parecer pesadas.
Ingredientes
• 200-225 gramos de mantequilla de color claro y buen sabor
• 150 gramos de azúcar glas
• 1 huevo pequeño
• 1 ó 2 cucharaditas de aroma, extracto o esencia
• ½ cucharadita de sal
• 400-420 gr de harina floja
Elaboración
Podemos preparar esta receta a mano o a máquina. En KA, en Thermomix o en cualquier otro robot, pero siempre con el accesorio que menos aire introduzca en la masa, esto es importante. El frío es el otro factor. Nada de aire y mucho frío, ese es el secreto para una galleta perfecta.
Los pasos a seguir:
• Batimos ligeramente la mantequilla.
• Añadimos el azúcar glas a la mantequilla y batimos a velocidad baja poco tiempo
• Añadimos el huevo, la cucharita de sal y la esencia-extracto-aroma elegido
• Añadimos la mitad de la harina y batimos hasta integrar.
• Añadimos la mitad restante y volvemos a batir.
• Amasamos sin miedo un buen rato.
• Hacemos una pelota con la masa y la enfriamos.
• Estiramos la masa muy fría con un rodillo de niveles.
• Volvemos a enfriar.
• Cortamos las galletas en frío y las depositamos sobre la bandeja donde las vayamos a hornear.
• Volvemos a enfriar.
• Horneamos sin separar nuestra nariz de la ventana del horno.
No depende de la receta que las galletas sean apilables, nuestro famoso “efecto moneda” se lo debemos a la superficie sobre la que horneamos. Es imprescindible hornear sobre un tapete de silicona si queremos conseguirlo, porque el papel de horno se humedece y al calentarse se infla y ondula la base de las galletas.
Y esto es todo, no hay más misterios.
Un beso gordo, Miriam G.
Most of you must be thinking: ‘After all we’ve suffered in the online courses now they change the recipe!’ You can rest assured, no, we have not change it. It’s still the same. We had already posted it in several occasions under titles such as ‘Advent Calendar’ or ‘Violet Cookies’ and it was not easy to find. That’s why we have decided to post it again with a title that creates no confusion at all.
As months pass by it is harder and harder for us to answer all the emails we receive; they multiply exponentially, but we don’t, we are still just the two of us. One of the most recurrent doubts is ‘where can I find the recipe for the vanilla cookies?, that’s why we are posting it again, at the risk of being repetitive.
Ingredients
• 200-225 grams of butter, preferably one light-colored and with a nice taste.
• 150 grams of icing sugar.
• 1 egg (S).
• 1 or 2 teaspoons of aroma, extract or essence.
• ½ teaspoon of salt.
• 400-420 grams of plain wheat flour.
Elaboration
We can prepare this recipe by hand or using a kitchen robot: KA, Thermomix or any other, as long as we always use an attachment that doesn’t introduce air to the dough; this is very important. Cold is the other factor. No air and a lot of cold, that is the secret of a perfect cookie.
Steps to follow:
• Beat the butter slightly.
• Add the icing sugar to the butter and beat at low speed for a short time.
• Add the egg, the teaspoon of salt and the chosen essence-extract-aroma.
• Add half of the flour and beat until everything is well integrated.
• Add the rest of the flour and beat again.
• Knead fearlessly for a while.
• Make a ball out of the dough and refrigerate.
• Roll out the cold dough with a leveling rolling pin.
• Refrigerate again.
• Cut the cold cookies and place them on the tray where we are going to bake them.
• Refrigerate again.
• Bake them with your nose stuck to the oven window.
The fact that the cookies are stackable or not is something that doesn’t depend on the recipe. Our famous ‘coin effect’ is due to the surface on which we bake. It is imperative to bake on a silicon mat if we want to get it. Parchment paper gets humid and inflates with the heat, rippling the base of the cookies.
The fact that the cookies are stackable or not is something that doesn’t depend on the recipe. Our famous ‘coin effect’ is due to the surface on which we bake. It is imperative to bake on a silicon mat if we want to get it. Parchment paper gets humid and inflates with the heat, rippling the base of the cookies.
And this is it. There are no more mysteries.
A big fat kiss, Miriam G.
Ingredients
- 200-225 grams of butter, preferably one light-colored and with a nice taste.
- 150 grams of icing sugar.
- 1 egg (S).
- 1 or 2 teaspoons of aroma, extract or essence.
- ½ teaspoon of salt.
- 400-420 grams of plain wheat flour.
Elaboration
We can prepare this recipe by hand or using a kitchen robot: KA, Thermomix or any other, as long as we always use an attachment that doesn’t introduce air to the dough; this is very important. Cold is the other factor. No air and a lot of cold, that is the secret of a perfect cookie.
Steps to follow:
· Beat the butter slightly.
· Add the icing sugar to the butter and beat at low speed for a short time.
· Add the egg, the teaspoon of salt and the chosen essence-extract-aroma.
· Add half of the flour and beat until everything is well integrated.
· Add the rest of the flour and beat again.
· Knead fearlessly for a while.
· Make a ball out of the dough and refrigerate.
· Roll out the cold dough with a leveling rolling pin.
· Refrigerate again.
· Cut the cold cookies and place them on the tray where we are going to bake them.
· Refrigerate again.
· Bake them with your nose stuck to the oven window.
The fact that the cookies are stackable or not is something that doesn’t depend on the recipe. Our famous ‘coin effect’ is due to the surface on which we bake. It is imperative to bake on a silicon mat if we want to get it. Parchment paper gets humid and inflates with the heat, rippling the base of the cookies.
