1 cup of unsalted butter or margarine
1 cup of confectioner's sugar
1 egg
3 1/2 cups all-purpose flour sifted (525 g)
1 tablespoon baking soda
1/2 cup buttermilk with 1/2 teaspoon freshly squeezed lemon juice
3/4 cup gelato of your preference or dulce de leche (240 g)
1 cup of unsalted butter or margarine
1 cup of confectioner's sugar
1 egg
3 1/2 cups all-purpose flour sifted (525 g)
1 tablespoon baking soda
1/2 cup buttermilk with 1/2 teaspoon freshly squeezed lemon juice
3/4 cup gelato of your preference or dulce de leche (240 g)
Cream the butter
Gradually add the confectioner's sugar, beating well
Add the egg and beat again
Mix the flour with the baking soda
Sift over the creamed butter alternately with buttermilk, mixing well
Refrigerate overnight or until firm
Open up a small amount of dough each time, keeping the rest refrigerated
Roll out thin and cut into circles about 6 cm in diameter
Place on an ungreased baking sheet
Bake in a moderate oven (180°C) preheated for 8 to 10 minutes or until lightly browned
Remove from the baking sheet and let cool
Fill each 2 biscuits with gelato or dulce de leche
Yield 45 units.
