{"id":6512,"date":"2015-06-30T18:36:35","date_gmt":"2015-06-30T16:36:35","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=6512"},"modified":"2015-06-30T18:36:36","modified_gmt":"2015-06-30T16:36:36","slug":"kleine-muerbteigkoerbchen","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/kleine-muerbteigkoerbchen\/","title":{"rendered":"Mini shortbread cups"},"content":{"rendered":"

\"Flowercup5\"<\/a><\/p>\n

My last discovery for desserts – small cups of shortbread filled with various sorts of cream. Based on a traditional shortbread recipe you simply have to roll out the pastry at 2-3mm and cut cookies. Your cups will look very nice with a flower shaped cookie cutter but cercles and squares will work too.<\/p>\n

\"Flowercup1a\"<\/a><\/p>\n

Place the cookies on top of your mini cupcake mold and lightly press them inwards with your forefinger. Then bake them for 10-12 minutes at 180\u00b0C.<\/p>\n

\"Flowercup2a\"<\/a><\/p>\n

Leave them in your mold for some minutes to cool down, then turn it upside down and your cups will fall out easily.
\nYou can fill them with a mixture of curd cheese and cr\u00e8me fra\u00eeche refined with some whipped cream. For my first attempt I added some strawberry puree to the cream.<\/p>\n

\"Flowercup3\"<\/a><\/p>\n

They’re quite delicious too with a mixture of lemon cream and some yoghurt. Decorate them according to the cream filling with fresh fruit, sugar sprinkles or rasped chocolate.<\/p>\n

\"Flowercup4\"<\/a><\/p>\n

These little shortbread cups are perfectly made for large buffets because they are easily prepared in advance and stored in the freezer. Stockpiled you can put a lot of them in a standard tupperware container, defrost them when you need it and fill them as you like.<\/p>\n

If you don’t have a shortbread recipe available, take this one for about 40-48 cups depending on the thickness of your unrolled pastry:<\/p>\n

250g wheat flour, 2 tsp. of baking powder, 100g caster sugar, 1 bag of vanilla sugar, 1 egg size M, 125g butter
\nMix flour with baking powder and add other ingredients. Work carefully with the hooks of your hand mixer until getting a soft pastry. Wrap in a plastic film and keep in the fridge for half an hour. Unroll on a lighly floured surface and continue as described at the top.<\/p>","protected":false},"excerpt":{"rendered":"

My last discovery for desserts – small cups of shortbread filled with various sorts of cream. Based on a traditional shortbread recipe you simply have to roll out the pastry at 2-3mm and cut cookies. Your cups will look very nice with a flower shaped cookie cutter but cercles and squares will work too. Place […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[31],"tags":[],"_links":{"self":[{"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6512"}],"collection":[{"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/comments?post=6512"}],"version-history":[{"count":7,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6512\/revisions"}],"predecessor-version":[{"id":6524,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/posts\/6512\/revisions\/6524"}],"wp:attachment":[{"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/media?parent=6512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/categories?post=6512"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.bastelesel.de\/en\/wp-json\/wp\/v2\/tags?post=6512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}