Custom Paint Bmx Game

You thought that I would not let themselves be infected by the mania of toast wafting in this period? Not on your life, like every year we will also produce kilos of biscuits types and shapes.
time every year, when a grandchild or friend asks me to rifargli those chocolate stars that both liked them, I do not remember which recipe I used, but this year I run for cover and photographer and carry everything here so I do not find it unprepared.

The first round is up to this recipe that I have seen several times in various blogs,
seems to have been seen on television doing the Ravaioli and is also very similar to the recipe of the famous White millstone that actually leaving the dough a bit 'more often very much alike.
I used as a basis and then divide the dough into 4 parts flavoring separately for different types of cookies.

450

flour 50g starch

200g butter 150g sugar

1 egg

70 g of cream

1 teaspoon vanilla extract

1 tablespoon baking

a pinch of salt

I put in the kneader with accessory leaf, or the robot kitchen flour, starch, butter, baking powder and salt, and I started at high speed to obtain a meal. Apart
I lightly beat the egg, then add sugar and cream, so I poured on the flour and restarted until it becomes a paste rather large crumbs.

Then I divided the dough into 4 parts.

The first I left neutral
so I continued to work the dough until you get a classic slab of pastry.

The second I put in the kneader and I added a teaspoon of cinnamon, ginger and half of a pair of ground cloves, obtaining gingerbreads-like.

the third I added dark chocolate with a knife and chopped zest of mandarin. The fourth

I colored it with a tablespoon of cocoa and a little 'dark chocolate left over from the previous year.

I wrapped all the dough balls with plastic wrap and rested in the refrigerator for at least an hour.

So a bit 'at a time, I started to cut out cookies and bake at 180 degrees for about 12 minutes, without letting them brown too much.

Once I cooled down a bit fun to decorate 'using a cornet of paper with the classical oven glaze made lightly beat egg white with a few drops of lemon juice and add sugar until you have a nice firm texture.