hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Kitchen in the city

05Apr 14

Little Daisy Biscuit


Translation by Alessandra Dubini – Marlborough College

As the rain and the darkness settles within the city of Milan, a terrible feeling of laziness wraps me up. Every time I host the book club the ladies expect a little something to nibble on whilst talking about the book and some girly gossip.

The book club is a very girly night, therefore I decided to make some snacks that would enhance the characteristics of a girl’s night. Hence I thought of daisies. Daisies of Stresa, these daisies take me back to the summer of the 70’s where the flower power was everywhere I looked.  My grandfather had a green thumb, but his idea of flowering plants was very antique, he took care in every single flower in his garden with a watering can.

This recipe arises from a special pastry, made from egg yolk hard and powdered sugar. Of course, the original recipe is top secret, but I followed that of Pinella, which is just as reliable.

I boiled 4 eggs for 10 minutes into a pot and the I cut into cubes and mixed 250g of butter with 120g icing sugar, sifted if better. Personally I find it easier to do everything in the Mixer, but if you have not, at this point, better to make a fountain with the flower and in the middle of it add the other ingredients: the grated skin of half a lemon, 200g and 200g of potato starch flour (sifted…) and 4 egg yolks passed through a strainer.

I mixed the ingredients quickly until it became a homogeneous crust. Then you wrap it in foil and you let it rest for at least 1 hour.

Clipboard kitchen: when the books say “at least” a certain time, it means that if you overdo it, nothing happens. In this case one can prepare the dough the day before, for example, provided rest “at least” 1 hour.

After a short rest I floured my work surface, spread the dough with a rolling pin height of 1cm in a mould with a flower made 50 of daisies.

Clipboard kitchen 2: for the best shortbread uses if possible a marble shelf, which keeps the dough cool. The plan of wood for homemade pasta and gnocchi, because it absorbs excess moisture.

Like all the shortbread, at this point it is best to cool the dough again, so I put daisies on a non-stick pan and then in the fridge while the oven comes to temperature (180 °)

Bake in the oven for 10 minutes, sprinkle with powdered sugar when they are cold is all they need.

Little Daisy Biscuit
  • 250 grams of butter
  • 200 grams of flour 00
  • 4 eggs
  • 200 grams of potato starch
  • 120 grams of icing sugar
  • Grated zest of ½ lemon
  • A pinch of salt
  1. Boil the eggs for 10 minutes to the boil and then cool them
  2. Working the sifted icing sugar with the butter cut into small cubes
  3. Making a fountain and add flour, starch, lemon zest and salt
  4. Pass through a sieve and add the yolks firm
  5. Working quickly, make a ball and let rest in refrigerator for at least 1 hour
  6. Roll out the dough and get a stencil with daisies
  7. Let it rest in refrigerator while the oven reaches 180 °
  8. Bake 10 '
  9. When they are cool sprinkle with powdered sugar


Write your comment

Rate this recipe: