Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 50 minuti |
Ingredients
| 300 g | 00 flour |
| 100 g | powdered sugar |
| 100 g | granulated or cane sugar |
| 100 g | butter |
| 50 mL | Whole Milk UHT Microfiltered Sterilgarda |
| 3 | egg |
| q.b. | lemon juice |
| q.b. | chocolate chips |
Preparation
- Prepare the shortcrust pastry by combining flour, room temperature butter and Sterilgarda microfiltered whole milk until you obtain a sandy mixture.
- Then add the sugar, two whole eggs and mix until you obtain a smooth mixture.
- Form a ball and place it in the refrigerator with cling film for about 35 minutes.
- Roll out the pastry on a floured baking tray and, using a food cutter or a knife, recreate the shape of the ghosts.
- Arrange the biscuits on a baking tray and bake at 180° for 20 minutes.
- Meanwhile, whisk the egg white together with the lemon juice and vanilla icing sugar.
- Remove the biscuits from the oven and cover them with the icing obtained, leave them to rest for about an hour outside the refrigerator.
- Meanwhile, melt the chocolate chips in a small saucepan over a bain-marie.
- Once the biscuits have cooled, use the chocolate with the tip of a knife or a pastry brush to make the decorations for the eyes, nose and mouth.
- Store for no longer than 40 days in an airtight container.
Wash the strawberries thoroughly, dry them, and cut them into thin slices. Then, place about 200 g of strawberries in a blender with the water and 50 g ...
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