By now you will have understood … my love for shortbread is immense! I really like the idea of kneading, forming cookies, covering them with jam … smell the freshly baked shortcrust pastry …! I love to prepare them and certainly in my house a nice full cookie holder in the center of the table is never missing; biscuits to offer, biscuits to give as gifts, to accompany a mid-morning coffee.
In short, they fill my heart. Today I propose a very light pastry, without butter and therefore also without guilt! It is an extremely versatile shortcrust pastry: you can use it to create pies or simple biscuits; I made them, stuffed, some with chocolate, some with jam, and some with a soft heart covered with sugar. This shortcrust pastry is wonderful precisely because being neutral, it lends itself to multiple combinations!
Try it yourself and tell me what you think!
Stuffed Ricotta
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Loading...Ingredients
- 200 grams of ricotta
- 150 to 200 grams of sugar
- 1 egg
- 1/2 sachet of baking powder
- grated zest of a lemon or flavor of your choice
- 400 grams of flour
- For the filling:
- jam
- chocolate or hazelnut cream
- custard
- granulated sugar to taste
Instructions
Work the well-drained ricotta together with the sugar with a fork.
Add the egg and mix well.
Gradually add the flour, baking powder, and lemon peel.
Knead the dough until you get a soft and compact pastry.
This shortcrust pastry can be rolled out with a rolling pin to cut simple tea biscuits; if you want soft-hearted biscuits instead, take the dough a little at a time, forming balls to pass in the granulated sugar before placing them on the baking sheet.
If, on the other hand, you want to create delicious biscuits, just make a small hole in the center of the ball with your finger and fill the pit obtained with the jam or cream of your choice.
Arrange your biscuits on a baking sheet covered with parchment paper and bake at 200 degrees for 15 to 20 minutes.
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