Torchetti Cookies

Butter for making cookies should be taken softened, at room temperature, so do not forget to get it out of the refrigerator in advance - at least an hour before cooking. Cut the butter into cubes and put it in a large bowl.

In a container to the butter, sift the flour, then combine both ingredients, grinding them into crumbs. To the resulting crumb, pour granulated sugar and salt, then rub everything well again until smooth.

Now pour beer into the dough. We do this in portions, literally one tablespoon at a time. Mix the dough thoroughly each time until it has a homogeneous consistency. The dough should turn out to be quite soft and obedient. We form a bun from the finished dough, wrap it in plastic wrap and put it away to lie in the refrigerator for 45 minutes (as much as possible).

Turn on the oven. It needs to be heated to 190 degrees Celsius. Cover the baking sheet with baking paper.

We take the dough out of the refrigerator, spread it on the work surface. Cut the dough into two parts, then each part into two more parts. And so on until you get twelve equal pieces of dough. We roll out each piece into bundles about 12 cm long . We connect the ends of the bundles and fix them, slightly pressing down the dough. We roll the workpiece in sugar, which must be poured in advance into a flat plate (50 gr for sprinkling). We spread the blanks on a baking sheet at a distance from each other.

Bake torchetti for 15-20 minutes until lightly golden, then turn off the oven and let the liver stand in it for another 5 minutes. Then we extract the torchetti, cool it and serve it with tea or coffee. You can store such cookies for no more than five days in a hermetically sealed container.

Have a delicious tea party with an Italian touch! :)