Today I am offering you layered sugar cookies, easy to prepare and super delicious! The separation of the layers of dough is achieved thanks to the sugar that melts during baking and the yeast.
Prepare the poolish. In a bowl, pour in the warm water. Add the sugar and crumbled yeast and mix well to dissolve. Let it sit for 15 minutes at room temperature for the yeast to activate (it will start to foam on the surface).
Prepare the dough. In a bowl, add the softened butter, salt, egg, and vanilla sugar. Mix well with a spoon. Add the poolish and mix again to incorporate it.
Then gradually add the flour and mix first with a spoon, then with your hands until you obtain a smooth, soft, and elastic dough that should not stick. If necessary, add a little more flour.
Place the dough in an oiled bowl, cover it, and let it rise for 1 to 1.5 hours or until it doubles in size.
Preheat the oven to 180°C, static heat. Pour the sugar into a small bowl. This amount should be enough until the end.
Roll out the dough on a floured work surface to obtain a rectangle 5 mm thick. The dough is very easy to work with. Sprinkle it with sugar (1/6 of the total amount), then fold it in half by bringing one half over the other.
Roll the dough out again on the shorter side to obtain a rectangle once more. Sprinkle it again with sugar and fold it in half. Repeat the same operation 3 more times (5 times in total).
The 6th time, roll out the dough into a rectangle to achieve a thickness of about 8 mm. Sprinkle the entire surface with sugar and cut into squares of 4-5 cm (or diamonds).
Place the cookies on a baking sheet lined with parchment paper, spacing them out a bit as they will spread while baking.
To finish, place in the oven and bake for about 15 minutes or until they are golden brown. Store them in a metal box. I found them even better the next day.
0 servings
6
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