Portuguese biscuit cookies – a detailed recipe cooking. 
Time: 50 мин. Complexity: Easy Quantity: 20pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. premium wheat flour
- 1/2 tbsp. plus 1 tbsp. l Sahara
- 1/2 tsp salt
- 3 tbsp. l baking powder
- 4 eggs
- 8 tbsp. l melted and slightly chilled creamy oils
Recipes with similar ingredients: premium flour, dough biscuit, eggs
Recipe preparation:
- In the bowl of the electric mixer, setting the nozzle for the shortbread dough, mix flour, sugar, salt, baking powder and well mix. Add 3 eggs and mix thoroughly. Slow add butter and whisk until smooth dough that will lag behind the edges of the bowl.
- Preheat the oven to 180 ° C. Grease 2 large baking sheets some fat. Gaining 2 tbsp. l roll up the dough with his hands on a work surface in the form of a bundle with a length of approximately 13 cm and a thickness of 2 cm. Connect the ends of the harness and press to it turned out a little donut. Put circles from the dough on prepared baking sheets at a distance of 2.5 cm from each other. For mix the remaining egg and the remaining tablespoon Sahara. Lubricate the surface of each cookie with icing. Bake 20-22 minutes, until the cookies turn golden brown on top. Allow to cool completely and store in an airtight container for up to 2 weeks. Serve with tea or coffee.
