Posted on March 4, 2010.
Does anyone have a recipe for cookies Ovaltine in those of English? I'm home with my little sister and she really wants to make cookies Ovaltine, but I do not have a recipe for them and can not find recipes in the U.S. measures, please help! x
Ovaltine Shortbread
Ingredients
1 cup unsalted butter, at room temperature
2 / 3 cup confectioners 'sugar'
1 / 2 teaspoon pure vanilla extract
1 / 4 cup Ovaltine
2 cups all purpose flour
1 / 8 c. teaspoon salt
Itinerary:
1. With mixer, beat butter and sugar together on medium speed for about 3 minutes, until the mixture is smooth. Beat in the vanilla and reduce the mixer speed to low.
2. Sift together flour, Ovaltine, and salt, then add to butter mixture, mixing only until it disappears into the dough. Do not work the dough much once the flour is incorporated.
3. Using spatula, transfer the dough soft and sticky to a gallon size zippered plastic bag-lock. Place the bag on a flat surface, leaving the top open, and roll the dough into a rectangle 9 x 10 1 / 2 inches 1 / 4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it does not cause wrinkles. When you have the correct size and thickness, seal bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours or up to 2 days.
4. Position racks to divide oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or Silpat.
5. Put a plastic bag on a cutting board and slit open. Turn the firm dough onto the board (discard bag) and, using a ruler as a guide and a sharp knife, cut dough into 1 inch squares. Transfer tickets for the stove and carefully saw all four times with a fork, gently pushing the tines through the cookies until they reach the leaf.
6. Bake for 18-20, turning the sheets top to bottom and front to back halfway through. Transfer cookies to a wire rack to cool. This recipe makes about 40 cookies.
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