Shortbread Cookies Tuscany Recipe, a delicious and secret Italian recipe!


Here is our delicious Shortbread Cookies Tuscany Recipe, a recipe I’ve learned from my grandmother, and I can say that it is really the best and more tasty recipe for shortcrust pastry, what we call here pasta frolla, a fantastic pastry to make countless cakes, tarts and cookies.

Ingredients for the Shortbread Cookies Pastry

Serves 4-6
500 gr of white flour ( better 200 gr of flour and 50 gr of potato starch)
250 gr of butter (not melted)
220 gr of sugar
4 yolks
2 spoons of water
2 spoon of extra virgin olive oil
2 pinches of salt
2 grated lemon

How to make the Shortbread Cookies Pastry

The fundamental rule to have a great shortcrust pastry is the following: the weight of the butter and the sugar must always be half the quantity of the flour.

Start by mixing the eggs with the sugar, then add the flour, the grated lemon and finally the butter. Once it is ready, leave it to rest in the fridge for about 2 hours (it preserves in the fridge for several days).

After it has rested in the fridge, you can then roll out the dough with a rolling pin and give the form you prefer to your biscuits.

Bake at 230 degrees for about 10 minutes or even a little less 🙂

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