Onkyo Surround Sound Diagram,

of the good, simple, Cake biscuits with jam

It also began in November, Halloween has passed and we are still here, as always! I have never celebrated this anniversary, perhaps because it is not so rooted in our culture as one in English, but is one of many opportunities to spend an evening together, without necessarily leaving. Unless you want to put a pumpkin on his head and go knocking on doors asking ... "Trick or treat ????!!!!!" :-D

No, I'm not much for these things are a bit like a 'pantofolaio ... But some out a little 'different kind is needed, just for a laugh!

These cookies (well, biscuits: I never thought I would become so great while cooking!) I have prepared to take to school, and have been very welcome indeed: it seems those buttery pastries and tarts with its distinctive sweet taste of marmalade that are sold in bakeries or pastry shops, simple, and putting d 'agreement of all ages. It 's true or not that always like the crust at all, or almost?!
The recipe is from Donna Hay's book, which I ventured to make some changes, starting from jam: choose one you like, I used the apricot because it was already open: D and why, in my opinion, the sweet taste of pastry goes well with what a little 'sour jam. The choice is yours, and I recommend sbizzarritevi!

Shortcake jam
Ingredients (for about 30 shortbread):
• 300 grams of "00" flour, sifted
• 180 gr soft butter
• 180 g sugar or very fine veil
• 1 egg, slightly beaten
• seeds of a vanilla bean
• ½ teaspoon baking powder
• 1 pinch salt
• Jam favorite

Pour into the mixer the butter, sugar, vanilla seeds and salt until creamy and smooth, add egg slightly beaten and continue to work the mixture until the egg will be well blended. Stir in the flour sifted with baking powder and mix until you form a ball of dough. Wrap in plastic wrap and let rest in refrigerator for 1 hour.

Preheat oven to 180 degrees. Get from the cold small balls with a notch in the center to the jam (I have gotten about thirty with a diameter of 8 cm , if you want smaller cookies you just get the ball more than minor diameter) , place well room on a baking sheet covered with parchment paper and have them answered for 30 min. in the refrigerator. After this time, filling the gap with favorite jam and bake for about 10 minutes or until the Bisco will begin to brown slightly on the sides. Remove from oven and cool on a wire rack for cakes. The next day taste better.