Twisted biscuits

Name: Twisted biscuits - Ana F.
Ingredients: 500 g flour 100 g sugar 150 g butter 1 egg 3 tablespoons cocoa 1 vanilla essence 1 rum essence

Dessert - Twisted biscuits by Ana F. - Recipia

I have found myself needing something sweet quickly a few times, something that doesn't involve sophisticated ingredients or complicated techniques. I first made the Girelli cookies before the holidays, out of curiosity, but they ended up becoming one of those recipes I repeat without stress because they don't require much attention and always turn out good. I made them with whatever I had at home; they are not demanding. Quick Info Total time: about 1 hour Preparation time: 35-40 minutes (including fridge/freezer breaks) Baking time: 20 minutes Servings: about 20-24 cookies, depending on how thick you cut them Difficulty: easy Recipe type: homemade dessert, great for Christmas or when you feel like something simple Ingredients 500 g flour 100 g sugar 150 g butter (preferably at room temperature) 1 egg 3 tablespoons cocoa 1 vanilla extract 1 rum extract Preparation method 1. Mix the soft butter with the sugar in a large bowl. It doesn't need to become creamy, just well combined. 2. Add the whole egg and incorporate it into the mixture with a spoon or spatula. 3. Gradually add the flour, mixing after each batch. When the dough starts to take shape, switch to kneading by hand, but don't overdo it to avoid it becoming tough. It should be soft and homogeneous, easily moldable. 4. Divide the dough into two equal parts. 5. In one of the pieces, add the cocoa and rum extract. Mix well to ensure there are no traces of unincorporated cocoa. 6. In the other part, add the vanilla extract and knead very lightly, just enough to evenly distribute the aroma. 7. Place both pieces in the fridge for 10 minutes. If left longer, they can become too hard and difficult to roll out. 8. Roll out each dough piece separately into sheets about half a centimeter thick. Try to give them the same shape and size, usually rectangular. 9. Place the cocoa sheet on top of the plain vanilla one. Roll tightly, but not too tightly to avoid cracking. Aim for a compact roll. 10. Transfer the roll to the freezer for 10 minutes to firm up for easier slicing. 11. Remove the roll and slice it into rounds about 2 cm thick using a wide-bladed knife. 12. Quickly pass each slice between your palms or gently press with your hand to flatten them slightly. 13. Place the cookies on a baking tray lined with parchment paper, leaving space between them. 14. Bake at 180°C in the preheated oven for 20 minutes. They shouldn't brown too much on the edges; they should remain quite pale. 15. Remove the tray and let the cookies cool for a few minutes before touching them. When warm, they are very fragile and can break easily. 16. Finally, they can be dusted with powdered sugar or, if you feel like it, you can glaze them with melted chocolate. Why I make this recipe often I make Girelli because they are quick to prepare, using basic ingredients that I almost always have at home. They are perfect for coffee, packed lunches, or holiday platters. They stay soft for two to three days. Plus, they can be adapted if you want different flavors. Tips and variations Tips - Soft butter incorporates better with sugar. - If the dough sticks too much, sprinkle a little more flour while shaping. - Don't leave the roll in the freezer too long; it becomes brittle and breaks when sliced. - Don't cut the slices thinner than 1.5 cm, as they may dry out excessively. Substitutions - You can use margarine instead of butter, although the texture won't be as fine. - For a milder rum flavor, use only half a bottle. Variations - Replace vanilla extract with lemon or orange zest for the white part. - Instead of cocoa, try carob powder or cinnamon for a different shade and flavor. - You can add small pieces of nuts to the cocoa dough. Serving ideas - They are good plain, but can be dusted with powdered sugar while still slightly warm. - A thin chocolate glaze over each cooled cookie also works well. Frequently asked questions 1. Can I freeze the roll for longer if I don’t have time to bake immediately? Yes, you can leave the roll in the freezer for a few hours or even overnight. Slice the cookies directly from the freezer and bake them; they might just need an extra 1-2 minutes in the oven. 2. Can they be kept for more than three days? Yes, if you keep them in an airtight container in a cool place, they can last up to a week, but they become crunchier and less soft over time. 3. How much do they spread while baking? Not much, so you can place them fairly close on the tray, but still leave a little space between them. 4. If I don’t have rum extract, what can I use? You can skip it or use any other flavor extract you prefer: almond, coffee, or even extra vanilla. 5. What do I do if the dough breaks while rolling? Patch it with your fingers and roll more slowly without pressing too hard. If it breaks too much, knead it for a few seconds and roll it out again. Nutritional values Estimate per piece (for 20 cookies): Calories: 140 kcal Protein: 2 g Carbohydrates: 19 g Fats: 6 g Values are approximate and depend on the accuracy of the cutting and how much sugar or butter actually ends up in each cookie. Storage and reheating They store well at room temperature in a lidded container. They remain soft for the first few days. They are not suitable for reheating, but you can put them in the oven for a bit if you want to make them crunchier. I do not recommend storing them in the fridge, as it will harden them. If you want to keep them longer, freeze them after they have completely cooled, then let them thaw at room temperature.

Twisted biscuits

Tags

Categories