Kirsten Rogers
My granddaughter and I bake a lot of cookies together. Not American biscuits, which are closer to scones, but British biscuits, which, as the etymology of the word's twice-baked origins suggest, means they are crunchy. and Deeppur. My granddaughter loves dunking. I pick her up from daycare a few times a week and like to keep a few snacks in my pocket for the walk to her new home. I thought Nance was in for some treats. I remember my grandma had a big shiny, probably black patent leather handbag with a big button. I was so excited when she came to visit—maybe more about the treasure inside than her presence, to be honest.
Two things are useful when baking cookies: a flat baking sheet to prevent curling corners and guides. These are small plastic strip Allows you to roll out the dough evenly. My guide was broken and thrown away somewhere, so I had to do it by eye. besides wooden, For pottery, this will work.
I'm a bit out of practice so my frosting skills aren't as good as they used to be, but for this you'll need a piping bag or a ziplock bag with the thinnest corners cut off.
Image: Kirstin Rogers
Pepperkakor, ginger cookies
Serve 30
raw material
- 180 gram soft dark brown sugar
- 4 spoon golden syrup
- 2 teaspoon Orange juice
- 2 spoon cinnamon powder
- 2 spoon minced ginger
- 1/2 teaspoon clove powder
- pinch sea salt
- 200 gram salted butter, diced
- 1 flat teaspoon sodium bicarbonate
- 450 gram plain flour
For the royal icing:
- 250 gram powdered sugar
- 1 protein
- squeeze lemon juice
instruct
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Place the sugar, golden syrup, orange juice, cinnamon, ginger, cloves, and salt in a pot over medium heat, stirring and bringing to a boil.
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Remove the pan from the heat and stir in the butter
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Add bicarbonate of salt. Let it cool.
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Add flour and form dough.
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Flatten into a large disc, cover with plastic wrap and refrigerate for a few hours
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Then, on a clean floured surface, roll out the dough to about 5mm thick. Use a cutter to cut out your shapes (stars, Christmas trees, gingerbread men). If you plan to use them as Christmas decorations, punch a hole a few millimeters from the top. Make the holes as large as possible without destroying the shape, as they will close during baking. Gather the remaining dough, shape into a ball, flatten, and repeat.
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Preheat oven to 200C
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Using a palette knife, place them on a flat baking sheet. You may need to do this in several batches.
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Bake for 10-12 minutes, checking and flipping the tray after 5 minutes.
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Cool on a wire rack.
Make the royal icing:
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Mix powdered sugar, egg whites and lemon juice. If it's going to take you a while to make the frosting (either because you're slow or you're making a complicated design), separate the royal icing into small Tupperware containers as it dries quickly.
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Once cool, use a piping bag to decorate the cookies
Image: Kirstin Rogers
Coconut Chocolate Sandwich Cookies
Serve 20
raw material
- 175 gram salted butter, softened
- 200 gram fine sugar
- 2 big Eggs, beaten
- 1 teaspoon vanilla sauce
- 400 gram plain flour
- 1/2 teaspoon baking powder
- 100g Desiccated coconut
For the chocolate buttercream:
- 100 gram dark chocolate, broken
- 200 gram powdered sugar
- 100 gram softened butter
instruct
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Beat butter and sugar until light in color.
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Add eggs and vanilla extract.
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Add flour and baking powder, then add coconut.
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This should combine to form a dough. Divide in half, flatten into discs, and cover with plastic wrap. Refrigerate for several hours.
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On a clean, floured surface, roll out the dough to 5mm thickness.
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Using your knife of choice, cut out as many of them as you can and place them on a flat baking sheet lined with parchment paper/non-stick mat. When you roll out the second batch, you can pop them in the refrigerator.
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Preheat the oven to 180°C.
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Roll out the second piece of dough. To make a “sandwich,” you should end up with an even number of cookies. Place them on a flat baking sheet if you have room, or place them on a flat surface in the refrigerator while you wait for the first batch to cook.
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Place the first pan of cookies in the oven and bake for 8 to 12 minutes or until light golden brown. Remove and carefully place on a wire rack to cool. Bake the second batch.
For the chocolate buttercream:
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Melt the chocolate in a steamer (a bowl set over a pan of hot water) or in the microwave for 30 seconds (no more than 30 seconds at a time, as you don't want to burn the chocolate).
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Beat soft butter in a bowl and add powdered sugar until well combined.
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Stir in melted chocolate. If making the cookies right away, use immediately or cover and store in the refrigerator until ready.
