Shortbread integral recipe

We will prepare delicious cookies comprehensive butter, ideal to take them at any time of day. It is a very simple recipe, you'll see.

Ingredients butter crackers whole:

- 300 grams of wheat flour
- 150 grams of brown sugar
- 150 grams of butter
- 3 large eggs
- Half of yeast

Preparation:

We will prepare this recipe with whole butter chip cookies, which are healthier than normal, but without losing its flavor. It is an interesting option to prepare and test, the result will surely surprise you. Here are the details of the recipe step by step.

You start mixing in a bowl the sifted whole wheat flour with sugar. also adds yeast and stir with your hands to mix everything, see how the mixture takes on a darker color due to the brown sugar, plus you have that characteristic aroma of the brown sugar, also called brown sugar, which contributes less sweetness than white but it gives us vitamins that does not add white sugar.

Melt a little butter, putting it out of the fridge is enough, go mixing the butter with the flour mixture. Continue adding the eggs one by one, and continue mixing with your hands until everything is integrated into a uniform mass. Form a ball with the dough and book it in the fridge bundled in plastic wrap about two hours or three. After this time the bags and stretch out on a floured surface with a rolling pin. should not stay too thick mass, tries that the thickness is about 5 to 6 mm, which is the most suitable for the cookies we remain well done.

Use pasta molds to shape your cookies. As you go the cutting, place them on a tray with baking paper. If you want to sprinkle a little sugar on top. With preheated oven and bake at 190 degrees about 12 or 14 minutes. When you see they are golden brown in the middle and you are done. It is normal that the edges are darker than the rest of the cookie, it is an indication that they are ready.

On removal from the oven let them cool on a rack, and you have them ready to eat. We hope you like this recipe butter crackers whole.

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