By Anne Wilson
В книге, в красочной форме, представлено приготовление разнообразных сладких блюд
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Extra resources for Cakes, Classic Essential
Cool on wire racks. COOKIES | page 61 Chocolate Bean Floral Cookies (in the middle of the plate), Almond Butter Swirl Biscuits (at the sides of the plate and on the board). COOKIES | page 62 Pineapple Cup Tarts These may take some effort to pipe out, but they are a welcome change from the stamped ﬂoral tarts popularly served during the festive season. Pressed or Piped Cookies | 60-minute Preparation | 20–25-minute Baking | Makes 85 I n g re d i e n t s 500 grams | 1 pound, 11/2 ounces | 21/4 cups cold butter, diced 120 grams | 41/4 ounces | 1 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence 530 grams | 1 pound, 3 ounces | 31/2 cups plain (all-purpose) ﬂour, sifted Pineapple Jam*, rolled into small balls 85 small coloured paper cases Method 1.
Place the balls in the paper cases. Arrange on baking trays and bake in a preheated 175°C / 345°F oven for 20 minutes or until golden brown. Cool on wire racks. 6. Using a piping tube ﬁtted with a writing nozzle, pipe swirls of melted chocolate on each cookie. Allow the chocolate to set before storing the cookies in an airtight container. Chef’s note: These cookies are best stored in the refrigerator. If using hazelnuts, roast them in a moderate oven for 15 minutes. When piping the chocolate, use the finest writing nozzle.
Dip the ends of each biscuit into melted chocolate and place them on a tray lined with non-stick baking paper. This will prevent the brittle biscuits from breaking when the chocolate sets. Refrigerate for 10 minutes before storing in airtight containers. Chef’s note: You can use salted butter, but the cookies are lighter made with unsalted butter. Since unsalted butter has a short shelf life, check the use-by date when purchasing. These cookies are best stored in the coldest compartment of the refrigerator or freezer.