Desserts de fruits rouges

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Recette de mousse glacée aux framboises Auteur Martine Acknin Pour 4 à 6 parts 400g de framboises 100g de sucre 2 blancs d’oeufs moyens 1g de gomme de guar 150g de crème liquide entière fouet electrique Difficulté: Moyenne Préparation:...

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Panacotta aux fraises et meringue rose

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Recette de panacotta aux fraises Par Pour 8 personnes Pour la panacotta: 460g crème liquide entière 500g de fraises 4g d'agar-agar (2sachets) 6 cercles Ø6,5cm ou 6 verres cylindriques 130g de sucre en poudre Pour la meringue: 60g de...

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Gâteau renversé aux framboises

11-07-2009 Hits:11667 Gateaux Administrator - avatar Administrator

Très facile à faire, c’est un gâteau au délicieux parfum de fruits frais.   Pour 6 personnes: 600g de framboises 50g de beurre 60g de sucre Appareil: 2 gros œufs 100g de sucre en poudre 50g de...

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Christmas Shortbreads

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With a soft crumbly texture



Makes 35 à 40 biscuits:


  • 250g flour
  • 125g caster sugar
  • 125g softened butter, 
    cut into small pieces  
  • zest of 1 lemon
  • 1 pinch of salt
  • 1 small egg(50g)
  • icing(optional):
  • white of a small egg
  • 60g icing sugar


Christmas Shortbreads











  • In a large bowl, mix the flour, salt, sugar and butter.  Rub the fat into the flour.  Make sure that you don’t work the mixture for longer than 5 minutes or the butter will become too soft in contact with your fingers. This can also be done in a food mixer:  stop before the mixture binds together and becomes a dough.  
  • Mix in the egg to obtain a smooth dough.   If you’re using a food mixer, this will take 30 seconds.
    Shape the dough into a ball, place it between tow sheets of floured baking parchment and roll it out with a rolling pin to a thickness of 5 or 6 mm.  Place it on a baking sheet, still within the sheets of baking parchment, and refrigerate for an hour.  
  • Preheat the oven to 160°.
  • The dough will be firm after an hour and easier to cut.  Remove the baking parchment and cut different shapes, such as stars, moons or hearts.  Place the biscuits on a baking sheet lined with fresh baking parchment and bake for 15 to 20 minutes.
  • Leave to cool, then sprinkle with icing sugar .
  • Variation: For those of you who are brave enough, instead of sprinkling with icing sugar, you can decorate them with a royal icing:
  • In a bowl, mix 20g of egg white with 60g icing sugar, whisk it briskly with a fork. Then simply coat each biscuit with a brushful of the icing mixture.   
  • Leave to harden overnight.   


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