Instructions
- Sift 500 g of flour together with 60 g sugar and the baking powder into a large mixing bowl.
- Mix in 60 g of butter using a mixer until the dough is homogeneous.
- Add the remaining 60 g sugar and 60 g butter, mixing again until fully incorporated.
- In a separate bowl, beat the eggs with water. Gradually add this to the dough mixture along with the sifted flour.
- Knead the dough until it reaches an elastic texture. Sprinkle some flour on the counter and knead lightly.
- Shape the dough into a ball, brush lightly with sunflower oil, place in a container, cover with a cloth, and let rest for 1 hour.
- After resting, knead the dough again, cover with plastic wrap, and refrigerate for 12 hours.
- Remove from the fridge, let the dough warm slightly, then divide into small balls and flatten them to form shells.
- Place the shells on a baking tray lined with parchment paper. Use a shell marker or make grooves with a fork or knife if desired.
- Bake according to your preferred method until golden and crisp.
Recipe Details
- Prep Time: 20 minutes (+1 hour resting + 12 hours chilling)
- Cook Time: 15–20 minutes
- Total Time: ~13 hours 30 minutes
- Servings: 20–25 shells (depending on size)
- Difficulty: Medium
Variations & Substitutions
- Add a sprinkle of cinnamon or powdered sugar on top before baking.
- Fill the shells with dulce de leche, chocolate, or jam for a dessert version.
- Use margarine instead of butter for a dairy-free option.
Serving Suggestions
The most important part is just ahead — click NEXT »»
