Frollini per il caffe' (small cookies)

This is so quick and so simple that is amazing. I prepare them in advance and freeze them, baking them from frozen in a few minutes whenever I want them. My friend Patri came up with the simple but genial idea of shaping these with your hands, rather than using moulds: it's so much quicker, and you won't use any additional flour.

Ingredients:

• 1 egg (cold from the fridge)

• 250gr flour

• 75gr icing sugar

• 125gr butter (cold from the fridge)

• 1 level tsp of baking powder

Method:

• Cut the butter into small cubes

• Mix the flour with the sugar and the baking powder

• Put the flour on the table (classic fountain shape) and make a hole in the middle

• Wash your hands in very cold water

• Put the butter and the egg in the middle

• Mix it well and quickly, the flour will be absorbed and you'll get a nice round piece of dough

  • TIP: as this is a type of shortcrust pastry, it is important to work it quickly and not to overmix it, do not allow it to warm up too much

• Wrap the dough tightly in cling film, and put it to rest in the fridge for 30 mins (up to a full day)

• Lightly dust the table, then cut a thick slice of the dough (keep the rest wrapped in cling film) and roll it into a cilinder

• Cut the cilinder in small pieces and shape them in little balls

• Lightly flatten them (not too much!) and make a little dent in the middle with your little finger

• Preheat the oven at 200 degrees C

• Line a baking tray with baking paper and put all your cookies there

• Using the tip of a small teaspoon, put a little dollop of Nutella, or custard, or jam in the middle of each

• Now reduce the oven temperature to 180 degrees C (fan) and bake them on the middle shelf for 8-10 mins (they tend to burn quickly, so watch them!)