The Pétrin

Why simple when you can make complicated ..?
It's a bit thinking that I made when my children voted unanimously for this recipe biscuits proposed boards of 5 other recipes small cakes lovingly printed (color photo with just that!) And submitted to the desire 4 implacable greedy mouths. And say that I have thought that the children choose the belly (a little) but with the eyes! And it would have to present enough revenue "feignasse" such as cookies for dummies, cookies, sands, the splint choc'amandes or even mini-muffins .. if not, do not offer any! But how could they have guessed by scoring a beautiful star that printed the recipe should leave their mother, in addition to the bowl and spoon with artillery schoolgirl double-decimetre and calculator to make cupcakes to be eaten in less than time it takes to write it!
Do not worry, contrary to what they imagine leaving these boards are sanded really easy to do .. as long as it is known to use a ruler and that we have a (very small) shortly before you. And is it time refrigeration needed to keep the montage! The rest is literature ...
Oh yes, even when the original recipe provides the extract of pure lemon which I have seen fit to replace it with a lemon flavor chouya .. I would have done better to abstain or to learn to titrate because frankly, it does not add much except a trèèèès subtle lemony taste chemical bof. Rather in these conditions (and if you like the note of freshness brought by lemon biscuits secs) a touch of finely grated zest .. or just forget it! After all, perfume vanilla and chocolate shortbread for complicated ... why make when you can make simple?

(for a quarantine of shortbread)

Like most new recipes pastry proposed sites in the English-speaking (and especially American), this recipe is done in a food processor fitted with the paper. If you do not have a large salad bowl and wooden spoon will be the case as well!

In the bowl of the robot, place the softened butter at room temperature, cut into small chunks and work a little to the wooden spoon to make ointment. Add sugar and mix at medium speed to form a cream. Add the vanilla extract and lemon and salt and then while continuing to mix at low speed add flour gradually.

If you use a robot, it will regularly scrape the sides and bottom of bowl to remove the fat.

Once the dough begins to form (it is first sand and then it begins to aggregate in small bits), stop the robot and pay all on the work plan.
Assemble the pieces of dough into a ball and milling 1 or 2 minutes with the palm of the hand.

In practice, we must crush the dough by pushing away from itself piece by piece, and start collecting 1 or 2 times without too much work.

Divide dough into 2 pieces of the same weight (about 340g I think). Book a party in a bowl and mix with the cocoa powder in the mixing well so that the cocoa is fully incorporated and the dough is homogeneous.

Overwrite each ball of dough into disk and place them separately between 2 sheets of film support. Spread roll each disk of dough to form a regular square of approximately 18 cm by 1 cm thick.

Note: For a square regular regularly pack the sides of the dough spread 2 to 2 or with the hands or by tapping with the roller, which will form right angles.

With a ruler and a sharp knife or a dough cutter or pastry wheel, cut each square into 9 strips of 2 cm.

Whisk the whole egg with a little water and place a sheet of film on the food plan.

Arrange 3 strips of dough on the work covered in alternating colors (example 1 band 2 bands between vanilla chocolate). Brush beaten egg over and the spaces and paste the 3 bands pulp pressing them gently. Lay on top of the first layer 3 other bands paste this time by reversing the colors to form the fabric of a chessboard. "Paste" in the beaten egg and finish with a third layer. Wrap the dough width obtained in the film support by tightening a little to maintain it. Put 30 minutes in the refrigerator or freezer for 15 min.

Repeat with remaining strips inverting the colors (1 band 2 bands between chocolate vanilla) in a cool and reserve.

Note: the raw dough can be kept cool for 2 days or frozen for several weeks.

Preheat oven 5-6 th (190 ° C). Prepare 2 baking sheets lined with parchment paper.

Cut each "sausage" into thin slices about 0.5 cm, preferably using a cut-paste for a frank and clear cutting. Submit as the sand on the stove (use the slice of a large knife or pastry cutter or by hand to recover the sand settled).
Oven and bake about 10 to 12 min (the sand should not brown). Leave on baking sheet 2 minutes outside the oven and transfer the sand on a wire rack to cool.

These shortbread will keep several days in an airtight container.