The Nutella shortcrust pastry biscuits are delicious biscuits perfect for breakfast and a snack for adults and children. Very beautiful to look at, they can be stored for several days in an airtight container, leaving the lightness and friability that characterizes them intact. Try them you will be thrilled!
Ingredients
- 200 g of flour
- 60 g of icing sugar
- 100 g of butter cut into pieces
- 2 egg yolks
- a pinch of salt
- a pinch of bicarbonate
Instructions
- In a bowl mix the flour with the icing sugar, a pinch of bicarbonate of soda and salt. Add the butter in pieces and at room temperature and begin to knead by rubbing the butter between your hands with the flour and sugar.
- Once you have obtained a sandy mixture, add the egg yolks and knead everything until you obtain a homogeneous and smooth block of shortcrust pastry.
- Wrap the shortcrust pastry obtained in cling film and leave it to rest in the fridge for about an hour.
- Once rested, roll out the shortcrust pastry with a rolling pin using baking paper, forming a rectangle with a thin thickness.
- Cover the surface with a thin layer of Nutella.
- Wrap the shortcrust pastry sheet on itself to form a roll, cover with baking paper and place in the freezer for about 1 hour.
- Once the roll has hardened, cut the roll into slices and place the biscuits obtained on a baking tray lined with baking paper.
- Bake the biscuits in the static oven previously preheated to 180° for about 15 minutes or at least until golden.Don’t make the mistake of placing the biscuits too close together,because then they will tend to stick together.
- Once baked, leave to cool. Your Nutella shortcrust pastry biscuits are ready to be enjoyed.
