Tag: shortcrust

Scarpette di Sant’Ilario, the Legend sweets that are prepared in January with shortcrust pastry that brings good luck. What is added – Gordon Ramsay’s version

shoes of Sant'Ilario


shoes of Sant'Ilario

The Shoes of Sant’Ilario they are traditional Parma desserts that are usually prepared on the occasion of the saint’s feast. It is said that, upon returning from exile, Saint Hilary stopped in Parma in a freezing winter. A kind-hearted cobbler gave him a new pair of shoes, given the dilapidated condition of his shoes. The next morning, the cobbler found a pair of gold shoes in place of the French bishop’s worn footwear. From this miracle, on January 13th, on the occasion of the day in which Sant’Ilario is celebrated, the shoes of Sant’Ilario, tasty shortcrust pastry biscuits, are cooked, packaged and offered.

These shortcrust pastry biscuits they are made in the shape of shoes to remember the tradition, that is when the Saint, passing through Parma, received the shoes as a gift from the local cobbler. Furthermore, it is said that eaten in January brings luck and money during the year just as the cobbler suddenly found himself rich thanks to the miracle of the Saint. So why not make them too, even if we aren’t from Parma?

Shoes of Sant’Ilario

Ingredients:

  • 500 g of flour
  • 4 eggs
  • 250 g of sugar
  • 150 g of butter
  • vanillin
  • grated lemon zest
  • 200 g of icing sugar
  • dye and sweet beads

Method:

To prepare the Shoes of Sant’Ilario vPour the flour onto the pastry board, make a crater and pour in the ingredients for the dough. Let the butter soften at room temperatureknead 2 eggs and 2 yolks taking the flour from the edges and adding the butter, the grated lemon zest and the vanilla. When the mixture is compact, roll it out with a rolling pin until it reaches a thickness of 5 mm. Cut the dough to form many little shoes.

Grease a baking tray, place i cookies and cook in the oven at medium temperature until they have formed a golden crust (about 30 minutes). In the meantime, prepare the icing: put the icing sugar and a few teaspoons of water in a bowl, stirring with a wooden spatula. When the mixture has reached the right consistency, add a few drops of pastry colouring if you prefer. Once cooked, remove the biscuits from the oven, cover them with the icing and decorate them with the sweet pearls. You can also cover them with chocolate melted in a bain-marie or with the decorations you like best. The important thing is in fact the shape that a shoe must have.

shoes of Sant'Ilario

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Bull’s-eye biscuits with crafty shortcrust pastry. The quick recipe for jam biscuits ready immediately – Gordon Ramsay’s version

Cookies cow eye


Cookies cow eye

The pastries bull’s eyethey are delicious biscuits crafty shortcrust pastry with a heart of jam. The original biscuits are made up of two overlapping discs of shortcrust pastry, the upper one is perforated in the centre, hence their name. Today they are made with the most varied shapes and fillings. Excellent as a snack, accompanied by an excellent cup of tea, or as an after-dinner drink.

Cookies cow eye

Ingredients:

  • 500 g of flour
  • 220 g of butter
  • 3 eggs
  • 180 g of sugar
  • vanillin
  • Apricot jam

Method:

To prepare the bull’s eye biscuits, start preparing shortcrust pastry. Place the flour and cold butter in the mixer, blend to obtain a sandy mixture. Transfer the mixture into a large bowl, then add the sugar and vanilla, mix again, then add the eggs and the pinch of salt. As soon as all the ingredients are mixed, transfer the mixture to the work surface, work it quickly and form a ball, wrap it in cling film and leave it to rest in the fridge for about an hour.

Once the resting time has elapsed, with the help of a rolling pin, roll out a sheet of dough with a thickness of approximately half a centimeter. Using a pastry cutter, cut out some circles, then roll out the remaining dough again and cut out more circles. Using a smaller diameter pastry cutter, pierce half of the circles in the centre. Place them on a baking tray lined with baking paper. Cook for about fifteen minutes, in a preheated oven at 180°, remove them from the oven and let them cool completely on a wire rack. Spread the jam on the whole circles and cover them with the perforated ones, you can dust them with icing sugar, or leave them as they are.

Read also: Universal shortcrust pastry by Iginio Massari, if you make this you will never go wrong. The “pinch” trick to make it perfect

Cookies cow eye

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Jam tart with the Neapolitan grandmother’s trick for a perfect shortcrust pastry: Before rolling it out, do this – Gordon Ramsay’s version

Jam tart with the Neapolitan grandmother's trick for a perfect shortcrust pastry: Before rolling it out, do this


The jam tart It’s a dessert that never sets. An easy dessert to prepare at home, which can be enjoyed at any time of the day. A base of fragrant shortcrust pastry, filled with jam, chocolate or whatever you like best. A dessert loved by adults and children. The secret to a successful tart, obviously, is the preparation of shortcrust pastry, If you have time I recommend preparing it the night before, then assembling and cooking it the next day. During cooking, the scent that will be released throughout the house will be irresistible. Below I leave you my recipe for preparing a 22 centimeter jam tart.

Tart with jam

Ingredients:

For the shortcrust pastry:

  • 250 g of 00 flour
  • 120 g of butter
  • 100 g of sugar
  • grated peel of half a lemon
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 1 whole egg + 1 yolk

To fill:

  • 250 g of jam (I chose black cherries)

Method:

To prepare the jam tart, the night before start preparing the shortcrust pastry. Pour the flour onto the work surface, make a little space in the center, and add the other ingredients. And now mix everything by hand until you obtain a smooth and homogeneous dough. Remember that the shortcrust pastry does not have to be worked very hard, so as soon as the dough is compact and smooth, it will be ready.

Wrap the shortcrust pastry in cling film, and let it rest in the fridge overnight. Once the resting time has passed, grease a 22cm mould, take the pastry from the fridge and, using a rolling pin, roll it out between two sheets of baking paper. Using the baking paper, line the mold with the shortcrust pastry, remove the excess, and prick the bottom with the tines of a fork.

Fill the tart with jam, and decorate with strips of shortcrust pastry, obtained from what is left over. Bake in a preheated oven at 180° for about thirty minutes. Bake, let cool before turning out. Let cool completely before serving and enjoying.

Read also: Benedetta’s clever sponge cake: all the perfect proportions depending on the pan. What no one tells you

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