|Molino Cosma superfine (“00”) flour||500 g|
|Icing sugar||200 g|
To prepare the typical Venetian St Martin’s cake, start by beating the chilled butter, chopped into pieces, with the flour, then add the eggs, sugar and vanilla and give it all a good, fast mix.
Leave the shortcrust pastry to rest in the fridge for 30 minutes.
Remove the shortcrust pastry from the fridge and roll it out quickly (while still chilled) into the desired shape.
Bake at 180 degrees for 20 minutes.
Decorate with royal icing, sweets or chocolates.
Author: Elisa Tomé