Posts tagged cookie
Madeleines
IMG_6096.JPG

Now that I’ve made these I’m asking myself what took me so long? They are easy (if a little persnickety) and you end up with a four bite little cake, with crispy edges and lovely middle. The thing, the tell, if you’ve gotten it right is a hump in the middle. Plan on letting the dough rest at least 20 minutes before baking.

2 eggs

2/3 cup sugar

1 teaspoon vanilla

1/2 teaspoon lemon zest

pinch of salt

1 cup flour

10 tablespoons butter, melted, browned if you’re willing

powdered sugar for sprinkling

Put the butter on to brown. Do not allow it to burn.

Take a teaspoon of the melted butter and a half teaspoon of flour, combine and brush on to your Madeleine pan. Or spray with cooking spray, but the butter tastes better.

In a bowl combine the eggs and sugar. Beat until the granules of sugar are dissolved and the eggs are light in color. Add the vanilla, zest, salt and flour. Mix until just combined. Add the the melted butter. I scrape in the brown bits. I mix all of this by hand, fyi.

Cover and chill. Chill your pan as well. Preheat oven to 375 degrees.

I use a purple, #40, 7/8th of an ounce, 1.75 tablespoon, disher. Our use 2 scant tablespoons of batter. It’s thick but oozes to fill the mold. With my pan, this recipe makes 18 little cakes.

Bake 14 minutes, press the hump to make sure they are done. Let cool 2 minutes in the pan then push out the cakes onto a cooling rack.

Flouentines
The Great British Bake Off or GBBO has captivated me and millions like me. In an effort to increase my skills and just really try my hand at the technical challenges I gave Mary Berry's Florentines a go. I think I would have gotten a passing grade.

They are crunchy and the chocolate didn't dribble through to the front of the cookie. As for flavor when I make my next Flouentines, and I will, I'll use s different blend of fruit. The candied citrus peel was a bit overpowering. Otherwise they are a powerfully good cookie to share.

Florentines as found here. Yes, metric. I have a scale now and I use metric when a recipe is written that way, which is so much easier than converting things.

50g butter
50g turbinado sugar
50g corn syrup
50g white flour
25g glace cherries
50g candied peel
25g almonds
25g walnuts
200g good chocolate

Preheat the oven to 350 degrees. Line 3 sheets with parchment.

In a heavy bottomed sauce pan bring the butter, sugar, and syrup until the butter is melted. Chop the cherries, peel and nuts finely, by hand. I think there's a risk that a processor will over chop the ingredients. Add the flour and chopped items to the sugar mixture.

Make 18 cookies, putting 6 each on a cookie sheet. Leave plenty of room for them to spread. Bake 8-10 minutes, or until they are lightly golden. Allow to cool on the pan.

You will temper the chocolate. Chop the chocolate and put half into a heat proof bowl over a pot of simmer water. Stir the chocolate and heat until it reaches 127F degrees.

Remove the bowl from heat and add the remaining half of the chocolate and stir continuously until it has cooled to 79F degrees.

Spread the chocolate on the bottom of the cookie then run a fork through the chocolate in a zigzag pattern before it sets.

Store in an airtight container.

What TV show has inspired you to get into the kitchen and give it a go? 
Krumkake
Rolled Krumkake Cookies
I'm having a waffle cookie minute. In my looking around I came across a cookie called Krumkake. They are Norwegian in origin. Minnesota is the state most associated with the cookie which makes sense because you know, lots of Norwegian people immigrated to Minnesota.

But about the cookie. They are sweet and crunchy and traditionally rolled into a cone shape. Sadly, I didn't have a cone to roll them on but a cylinder dowel piece. So I made cylinder cookies. Actually, I didn't even have a krumkake waffle iron, but I was able to borrow one. The one I borrowed is a stove top iron, not electric (which they make). And using it was a whole new experience, too.

Stove top waffle iron. 
Krumkake are frequently filled with whipped cream, but I didn't do that because I'm more about the cookie.

It's easy to see how a krumkake cone cookie filled with whipped cream is very much like an ice-cream cone filled with ice-cream.

These are crunchy. melt in your mouth, pretty cookies.

Oh and cardamom. They are traditionally made with cardamom, which gives you another reason to use the cardamom in your pantry and a different flavor on your cookie plate. They will also give you a different shape. All pluses.
Roll while they are hot, just off the iron. 
Krumkake 

1/2 cup butter, room temperature
1 cup sugar
2 eggs
1/4 teaspoon salt
1 cup milk
1.5 cup flour
2 tablespoon cornstarch 
1/2 teaspoon vanilla
1/8 teaspoon cardamom

Cream the butter and sugar together. Add eggs, salt and milk. Add the remaining ingredients. Blend well.

The batter is very loose, but not runny. Put about an ounce of dough on the heated iron. Scrape the edges and flip the iron. Cook for about 30-40 seconds. Using a metal spatula remove the cookie from the iron and roll immediately. Let cool on the dowel while you make the next cookie. Continue until you  use all the batter.

Makes about 36 cookies.