Gocciole Biscuits - Shortcrust Pastry method

Gocciole are are typical breakfast biscuits in Italy. The most popular ones are made by pavesi and can be found here. Most children go crazy for them, so I would recommend to all my readers to give it a try to see what they think about it.

You will find here a recipe that mix the ingredient as we are making a classic shortcrust pastry.
In a later post I will use exactly the same ingredients but we will mix them as if we were making a whipped shortcrust pastry.
As you will see there is going to be a material change in the texture of the final product, I will also use a cookie cutter. In this recipe I shaped them manually.

Ingredients

Stage	Ingredients	Gr.	Baker%	Method
1	Cream Flour Butter	500 180	100% 36%	Mix flour and cold butter (use a food processor)
2	Sugar Chocolate drops Vanilla Powder Baking Powder	200 100 0.5 10 (3 teaspoon)	40% 20% 0.1% 2%	Add all the other dried ingredients and mix with the K-beater
3	Eggs	2	20%	Add the eggs and keep mixing
	Total	1090.5	218.1%

Processing Details

Details		Temp/Time		Instructions
Scaling		none		Hand up in a round ball.
Resting		20-25min		Cover with cling film Store in the fridge
Shape				Take 10gr of pastry Hand up round Flat it out pushing the palm of your hand on top Give it a droplet shape
Resting		20-25min		Cover biscuits with cling film Store them in the fridge
Baking Temperature		180		Tray up on baking paper
Baking Time		10-15 min

Step 1 of the ingredients table, is the typical way to create the classic shortcrust pastry. It is important that the butter is cold and that you use a good food processor. The final result should look like sandy. We call it in italian "sabbiatura", which means to make the butter and flour look like sand.
Step 2 and 3 are pretty easy.

Shaping: I shaped the biscuits for this recipe manually, but you can actually use a cookie cutter. If you do so, you don't have to weight them individually.



Hand up Round and cover with cling film

Batter after resting

Tray up

Biscuits after baking