By Betty Saw
Cookies includes over 70 recipes for those bite-size confections via Betty observed. The veteran culinary professional supplies her tackle previous staples of shortbread, chocolate chip cookies, with recipes for Double Chocolate Shortbread, Raisin and Milk Chooclate Chip Cookies and different unique candy and savoury cookies. Vegetarians also will locate this publication important, due to the fact that Betty contains numerous eggless cookies, corresponding to Eggless Almond Butter Cookies and Eggless Double Ginger Cookies.
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Extra info for Cookies
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.