Shortcrust Pastry Biscuits with Colored Candies

Name: Shortcrust Pastry Biscuits with Colored Candies
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 20 Servings
Cuisine: Italian
Ingredients: 350 g flour; 140 g sugar; 160 g butter; 1 piece eggs; 2 piece egg yolks; vanilla extract; grated lemon zest; hard candies

Biscuits

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Shortcrust Pastry Biscuits with Colored Candies is ready in 1 h 30 min and yields 20 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These shortcrust pastry biscuits with colored candies are an explosion of taste and color, perfect for parties! The shortcrust pastry, prepared with my faithful Thermomix®, is crumbly and fragrant thanks to the vanilla extract and lemon zest. The addition of hard candies, which melt during cooking creating a colored glass effect, makes them truly special and fun, especially for children. Preparing them is a bit laborious, but the result is well worth it. Ideal for giving as gifts or enjoying during the Christmas holidays, these biscuits are a real success! Preparation takes about 90 minutes, including the pastry resting phase.

Ingredients (8 ingredients)

350 g flour
140 g sugar
160 g butter
1 piece eggs
2 piece egg yolks
vanilla extract
grated lemon zest
hard candies

Preparation (10 steps)

Flour and sugar in the bowl

Thermomix® Setting

10 Sec./Speed 3

Put 350 g of flour and 140 g of sugar in the Thermomix bowl and mix for 10 Sec./Speed 3.

Addition of butter

Thermomix® Setting

20 Sec./Speed 4

Add 160 g of cold butter in small pieces to the bowl and knead for 20 Sec./Speed 4.

Eggs, vanilla and lemon

Thermomix® Setting

15 Sec./Speed 3

Add 1 egg, 2 egg yolks, vanilla extract to taste and grated lemon zest to taste in the bowl and mix for 15 Sec./Speed 3.

Final kneading by hand

Transfer the dough to a lightly floured pastry board and knead by hand until a smooth and homogeneous dough is obtained. Wrap the shortcrust pastry with cling film and let it rest in the refrigerator for 30 minutes.

Roll out the shortcrust pastry

After the resting time, roll out the shortcrust pastry between two sheets of baking paper sprinkled with a little flour.

Form the biscuits

Using a large star-shaped mold, form the biscuits. Remove the excess shortcrust pastry and transfer the biscuits to a baking sheet covered with baking paper.