Another set of cookies which I tried from Joy of baking. It is very
delicate to handle cookies, as it is very soft. You can serve this as a desert.
You can try it with any jam.
Ingredient
Maida / Flour – 2 cups (225gm)
Rice flour – ¼ cup (50gm)
Granulated sugar – 1 cup (100gm)
Baking powder – 1tsp
Salt – ¼ tsp
Vanilla essence – 1 ½ tsp
Unsalted butter/white butter – 200gm (cold and cut
into small chunks)
Raspberry jam or preserve/ any other flavored jam –
as required
Egg – 1 lightly beaten
Butter paper
Cookie cutter of two size of same shape
Method
1.
Take
maida, rice, baking powder, salt, vanilla essence in a bowl and mix well.
2.
Now add
the cold pieces of butter and mix well. If needed add a tablespoon of beaten
egg.
3.
Mix nicely
to form dough.
4.
Divide
the dough into 3.
5.
Take 2
sheets of butter paper about half meter.
6.
Lay the
first butter paper. On top of it keep the dough and then keep the second butter
paper
7.
Now
roll the dough to about ¼ inch thick.
8.
As you
roll, periodically check the top and bottom sheets of parchment and smooth out
any wrinkles.
9.
Place
this dough along with the butter paper on a baking sheet and place it in the
refrigerator until cold and very firm (about 40 to 50 min). (For faster chilling place it in the freezing
for about 20min – I prefer this). Repeat this process wills the remaining 2
portions.
10.
Once
chilled remove from the refrigerator and peel off the top sheet of butter
paper. Using the bigger size cookie cutter, cut out the cookies.
11.
Use the
smaller cookie cutter to cut out the center, of half of the cookies.
12.
Note : Be very
careful as the dough has the tendency to break and if you feel the dough is
getting soft and difficult to handle, cover with the butter paper and keep it
back in the freezer.
To arrange the
cookies & bake
13.
Place a
butter paper on the baking sheet.
14.
First
place the cookies cut with the bigger cutter (i.e whole cookies) about 5cm
apart.
15.
On top
of these place the cookies with the cut out.
16.
Fill
the center cut out portion with raspberry jam (you can use a spoon or a piping
bag to fill the jam).
17.
Lightly
brush the beaten egg on the outer side. This gives the golden colour to the
cookies.
18.
Now
bake the cookies for 12 min at 200oc
19.
Remove
from the oven and place in on a wired rack to cool.
20.
Note : You can
reuse the remaining scrap of the dough by first mixing it and again starting
from point 5.
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