I’m sharing with you, as a big thank you, a beautiful gift we received from our wonderful friends from Cincinnati, U.S.A.
Also at the same time, I’d like to wish you all have a stunning golden fall and a happy Halloween!
Summer Blueberry Smoothie
Today, coming back to posting some breakfast ideas on Fridays, I’m gonna be showing you homemade coconut granola with pistachio nuts!
It is really easy to make and so nutritious and just perfect for breakfast!
First of all, I’d like to wish you happy E a s t e r ! I hope you all have a wonderful weekend, full of joy and laughter.
Here, down below, I’m sharing with you sugar shortbread cookies, which I made yesterday. They are basically shortbread cookies made from our family tradition recipe and they are coated with delicious icing.
- 200 g butter
- 100-150 g confectioners sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 300 g light spelt flour (index 700)
Mix butter and sugar together in a large bowl with an electric mixer until light and creamy. Add egg yolks and vanilla extract, mix till combined. Stir flour in gradually. Remember to sift the flour before to avoid lumps.
Divide dough into two parts, wrap with plastic wrap and leave in refrigerator for at least one hour.
After cooling the batter down, roll it to 3-4mm high or even thinner. Cut out the cookies and place them on a baking sheet covered with parchment paper. Don’t forget to leave a few centimeters between cookies.
Bake in preheated oven in 200 Celsius / 392 Fahrenheit degrees for 10-12 minutes. When cookies are golden brown, take them out of the oven and leave them to cool to the room temperature, they’ll become crispier.
When cookies have set and they are no more warm you can start glazing. I made my icing by combining confectioners sugar and egg whites. Proportion depends on a type of icing you’d like to get. To make thick icing I used 1 egg white per 1 cup of sugar.
So, that’s actually it! Easter updates: very very soon! Have a great day everyone!