Desserts de fruits rouges

Mousse glacée aux framboises

30-11-2017 Hits:8030 desserts frais ou glacés Administrator - avatar Administrator

Recette de mousse glacée aux framboises Auteur Martine Acknin Pour 4 à 6 parts 400g de framboises 100g de sucre 2 blancs d’oeufs moyens 1g de gomme de guar 150g de crème liquide entière fouet electrique Difficulté: Moyenne Préparation:...

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Panacotta aux fraises et meringue rose

05-04-2013 Hits:11160 desserts frais ou glacés Administrator - avatar Administrator

Recette de panacotta aux fraises Par Pour 8 personnes Pour la panacotta: 460g crème liquide entière 500g de fraises 4g d'agar-agar (2sachets) 6 cercles Ø6,5cm ou 6 verres cylindriques 130g de sucre en poudre Pour la meringue: 60g de...

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Gâteau renversé aux framboises

11-07-2009 Hits:10994 Gateaux Administrator - avatar Administrator

Très facile à faire, c’est un gâteau au délicieux parfum de fruits frais.   Pour 6 personnes: 600g de framboises 50g de beurre 60g de sucre Appareil: 2 gros œufs 100g de sucre en poudre 50g de...

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I’m sure you are familiar with these Scottish biscuits, which you can find in the supermarket in their distinctive tartan tins.  They are delicious and very easy to make. 



For  25 biscuits :


  • 400g flour
  • 250g semisalted butter
  • 125g icing sugar
  • 1 tsp vanilla essence
  • 1 baking sheet 30×40cm















  • The success of this recipe depends on the quality of the butter you use.  Ideally, choose a farmhouse butter or if not, an organic semi salted butter.  If you can only find unsalted butter, add a level teaspoon of salt to the mixture.  
    The butter should be soft but not liquid.  
  • Preheat the oven to 150° .
  • Mix the flour and the sugar together in a large bowl
  • Add the butter in small pieces and the vanilla essence.  Mix well and knead for about 10 minutes to form a ball of smooth dough.  
  • Cover the baking sheet with baking parchment.  Roll out the dough to a thickness of 1 cm.  
  • Prick with a fork to divide the dough into 25 rectangles (see photo). 
  • Bake for 30 minutes, the shortbread should not remain pale in colour.   
  • While they are warm, cut the shortbread with a knife, then allow to cool and harden on the baking sheet.
  • These shortbread biscuits should keep 15 days in a tin. 




Variation; you can use a pastry cutter or glass to cut the biscuits into rounds. 




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