Tag: biscuits

Sicilian clouds, Only 3 ingredients for biscuits that have memories of childhood and melt in your mouth – Gordon Ramsay’s version

Not all donuts come with a hole, this seems to be the perfect phrase for today’s recipe. We’re talking about donuts Sicilian which are, precisely, without a hole. These are exquisite sweets, which in some countries are also called clouds and which you can find in abundance in the stalls of the beautiful island. They are very good soak in local bitters, possibly homemade ones. But also in milk for the little ones or in coffee after lunch. If you have any leftovers, keep them closed in an airtight container, because they dry out very quickly.

Sicilian donuts

Ingredients

0 flour 330 g
sugar 250 g
eggs 3

Preparation

The first thing to do to prepare Sicilian donuts is to work the eggs with the sugar in a glass or steel bowl. Work with the whisk until obtained a frothy mixture. Fill a pan with water and turn the heat on low. Continue working the mixture in water bath, until it has risen a little and the sugar has completely dissolved. Turn off the heat, cover with a cloth, making sure it does not come into contact with the eggs let cool completely. At this point you can preheat the oven to 185 degrees static.

Mix the flour into the mixture little at a time, until you obtain a firm dough. Line two baking trays with baking paper. Distribute the dough to form your donuts, being careful to leave a little distance between one and the other. With these ingredients you should get more or less 11 clouds. They must be nice and flat, so you can gently move the pan to distribute everything better. Cook for 8 minutes, then reduce the temperature to 150 degrees and continue for another 5 minutes. Remove from the oven and let cool before serving. Your Sicilian donuts they are ready.

Golosotti biscuits, shortcrust pastry delights filled with chocolate. Twenty minutes in the oven and you’ll eat it – Gordon Ramsay’s version

Cookies ” Golosotti” they are fragrant sweets shortcrust pastry, filled with chocolate. Good to be enjoyed in the company of a good tea, or a cup of hot chocolate, for breakfast, or even as a closing to a meal. An easy recipe to make, it could even be a recycled recipe, to use any leftover chocolate, biscuits etc..etc.. There is no specific recipe, below I describe how I prepared the “Golosotti” biscuits.

Delicious biscuits Ingredients:

For the shortcrust pastry:

200 g of flour
100 g of starch
2 eggs
120 g of butter
120 g of sugar
10 g of baking powder
grated peel of an orange
1 pinch of salt

For the stuffing:

250g of milk chocolate
160g of Nutella
150g of sponge cake

To complete:

1 egg yolk
2 teaspoons of milk

Method:

To prepare the biscuits “ Golosotti” start preparing shortcrust pastry. Place the eggs and sugar in a bowl, mix them quickly with a whisk. Add the melted butter, but not hot. finally the two sifted flours and the yeast, the pinch of salt and the grated orange peel. Mix everything together, pour the resulting mixture onto the work surface as soon as you get it compact dough and uniform, form a ball, wrap it in cling film and place it in the fridge to rest for at least an hour.

In the meantime, prepare the filling. In a bowl, break up the chocolate, melt it in the microwave, then add the Nutella and the crumbled sponge cake, mix everything until you obtain a homogeneous mixture. Transfer it onto a sheet of baking paper, and with the help of a tarotform a rectangular loaf, flatten it, place it in the fridge and let it rest for thirty minutes.

Once the resting time has elapsed, take the pastry from the fridge and roll it out on the work surface, forming a rectangle half a centimeter thick. Place the filling on top, close the shortcrust pastry over the filling, remove the excess pastry, compact, and put back in the fridge for another thirty minutes. After this further resting time, take the loaf from the fridge, mix the egg yolk with the milk, and brush the surface. Cut the biscuits two centimeters wide, bake in a preheated oven 170° for about twenty minutes, obviously cooking always depends on your oven. Leave to cool on a wire rack before enjoying.

Read also: Baked Neapolitan Graffe by Benedetta Rossi, without eggs, potatoes and butter. What you put in the dough that works the magic

Mandarin biscuits (soft and very fragrant) the perfect recipe – Gordon Ramsay’s version

THE Mandarin biscuits they are gods sweets delicious and without butter made from flour, almondseggs, sugar, peel And mandarin juice. Small sugar-coated balls than in the oven they crack on the surface becoming crispy on the outside And soft inside! A goodness to the citrus scent irresistible!

there Very quick recipe it comes true in 10 minutes just like the lemon and orange biscuits that you loved so much! Mix everything in a bowl and then form the balls with your hands. Only attention, I recommend the rest in the fridgeessential to have the crackled surface .

THE Mandarin biscuits they are perfect to prepare in autumn and winter when i Fresh mandarins are in season ; not just for one snack afternoon, in front of a good latte at breakfast or to munch on as dessert after meal. Since they keep for a long timetogether with the Christmas Biscuits, Gingerbread Biscuits and the amazing Chocolate Biscuits, are ideal for pack up And give for them Christmas holidays!

If you love mandarins, also try:

Mandarin cake (soft and super fragrant, with delicate icing)

Mandarin biscuits recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	15 minutes	25 minutes


Bass	Italian	332 Kcal

Ingredients

Quantity for approximately 40 pieces
280 – 290 g of ’00 flour 60 g of granulated sugar + 3 tablespoons 90 ml of seed oil (which you can replace with 100 g of soft butter) grated peel of 2 mandarins grated peel of 1/2 lemon juice of 2 mandarins 1 egg 1 teaspoon baking powder vanilla (powder, pod or extract) 150 g of icing sugar for rolling the biscuits

Quantity for approximately 40 pieces

280 – 290 g of ’00 flour

60 g of granulated sugar + 3 tablespoons

90 ml of seed oil (which you can replace with 100 g of soft butter)

grated peel of 2 mandarins

grated peel of 1/2 lemon

juice of 2 mandarins

1 egg

1 teaspoon baking powder

vanilla (powder, pod or extract)

150 g of icing sugar for rolling the biscuits

Method

How to make mandarin biscuits

First of all, whisk the butter, sugar, vanilla and grated peels of the mandarins. In a bowl, whisk the butter and granulated sugar with the vanilla and finely grated peels until you obtain a light, frothy cream.

Then add the egg, the filtered juice, flour and sifted yeast.

Mix quickly with your hands until you obtain a soft dough.

Finally, seal with cling film and place in the freezer for 10 minutes.

form the mandarin biscuits

First of all, separate 18g pieces from the dough.

Then roll each piece between your palms to form balls.

Finally, roll the balls first in the granulated sugar, then in the icing sugar very well until they form a thick white coating.

how to make mandarin biscuits - Recipe by Tavolartegusto

As you make them, place them on a baking tray lined with baking paper at a distance of 5 – 6 cm.

Finally, place the pan in the fridge for about 1 hour.

Cook in a very hot static oven at 190° – 180° in the middle part for the first 5 minutes, until they swell and crack on the surface; then lower to 170° without opening the oven and complete cooking for 8 – 10 minutes.

Remove from the oven and leave to cool outside the pan

Here are yours ready Mandarin biscuits

mandarin biscuits recipe - Recipe by Tavolartegusto

storage

They keep perfect for 1 month, closed in a tin or glass biscuit box at room temperature.

Also discover my entire collection of biscuits, you will love them!