Well yes, I even could have made up a longer a title for the post, but I thought this one was ok. :)
I baked three kinds of cookies at once to send to a friend in Florianopolis, who I have much to thank to.
Before someone frowns up: I swear you can make these squares with another filling.
The recipe came from here.
Before someone frowns up: I swear you can make these squares with another filling.
The recipe came from here.
In this post, the dried fruit squares. Soon I'll be posting the two others.
1 ¾ cups (245g) all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (100g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
¼ teaspoon salt
8 tablespoons (100g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 cup (110g) finely chopped dried fruit
¼ cup (50g) demerara sugar, to sprinkle
¼ cup (50g) demerara sugar, to sprinkle
(Cup measure: 240ml)
At this time, I started off doing something silly... the butter was cold, so I melted it in a small pan instead of waiting. Then I added the sugar, egg, vanilla and lemon rind to it and stirred until smooth, but without whipping.
Next, I added the flour, baking powder, and salt, kneading with my hands.
Since the batter wasn't very uniform, I added some cold water, one teaspoon at a time, until I could shape the batter as a ball.
So I divided it in two, and formed a rectangle with each half, letting it rest in the fridge for 2 hours, covered in plastic. Patricia said you can leave it there up to one day.
Since the batter wasn't very uniform, I added some cold water, one teaspoon at a time, until I could shape the batter as a ball.
So I divided it in two, and formed a rectangle with each half, letting it rest in the fridge for 2 hours, covered in plastic. Patricia said you can leave it there up to one day.
15 minutes before rolling out the batter, I took it out of the fridge.
I didn't get to roll it out as thin as it should be, but the right would be to achieve a 20x40cm rectangle. This batter is tricky, because when it it's cold, it's stiff, and it warms up pretty fast, becoming sticky.
I didn't get to roll it out as thin as it should be, but the right would be to achieve a 20x40cm rectangle. This batter is tricky, because when it it's cold, it's stiff, and it warms up pretty fast, becoming sticky.
I left it for 10 minutes in the freezer before cutting the squares with a sharp flat knife.
I baked them for 15 minutes at 180oC in preheated oven, in parchment paper lined sheets.
This batter takes effort to make, but comes out delicious. I feel some demerara sugar on top and a thinner crust would make them infinitely prettier.
Yields 30 cookies.
0 comentários:
Post a Comment