DIY Ice Cream Cookie Cups
After the showcooking here are the recipes
INGREDIENTS
For 10-12 cups
- 300g of flour 0
- 80g of sugar
- 120g of butter
- 1 egg
- 1 yolk
- Lemon peel (or other flavorings of your choice)
PREPARATION
- Make a well with the flour on the pastry board and add the cold butter cut into cubes. Work quickly and with your fingertips rubbing the butter and flour until the butter has been completely absorbed.
- Add the sugar, for this recipe I prefer to use icing sugar to obtain a nice smooth and compact result, I blend it together with the lemon peel.
- Also add the egg and the yolk and knead quickly to mix all the ingredients.
- Compact the dough, wrap it in cling film and let it rest in the fridge for at least 30 minutes.
- Take it and roll it out to a thickness of 3-4 mm, for these bowls it is better if the dough is not too thin.
- Cut some nice large circles and place them on the back of the muffin cups so that they take their shape. Trim with a knife or a pastry cutter and cook at 180° for about 20 minutes in a preheated static oven.
- Let them cool completely before using them.
- Fill them with gelato only when you are ready to serve them.
- If you want, you can decorate the edges by dipping them in chocolate and adding sprinkles and colored sprinkles.
They can be stored in a closed box away from humidity for about a week.
http://www.brododicoccole.com/showcooking-30annidigusto-menodiciotto/