Tuesday, 12 March 2013

Almond Butter Cookies


So... I made these to go with coffee at a dinner party. The recipe is from King Arthur Flour's webpage for Holiday Butter Cookies. Didn't think they were all that at first, but dressed-up with egg yolk and a sprinkling of almonds, they were lovely!

ALMOND BUTTER COOKIES
Adapted from King Arthur Flour

5oz Icing Sugar, sifted
9oz Salted Butter, softened
1 Egg Yolk
A pinch of Salt
1/2 teaspoon Vanilla Essence
11.5oz Plain Flour

1 Egg Yolk plus 1 teaspoon Water, mixed together
Almond Nibs

Place Butter and Sugar in a bowl. With spatula mix till combined. Mix in the Egg Yolk and Vanilla (or flavouring of your choice) making sure it is thoroughly combined into the creamed mixture.

Gently fold in the Salt and Flour. Mix with the spatula until the dough comes together and away from the sides of the bowl cleanly. Divide dough into half, shrink wrap and leave in fridge overnight.

The next day, remove one half of the dough from the fridge. Leave on kitchen counter top for 30 minutes. Then remove the shrink wrap and place dough between 2 sheets of plastic. Working quickly, roll dough to the desired thickness, cut shapes and place on a baking tray lined with baking paper until all the dough is used up. (At this point, you can either finish-up or do the same with the second bit of dough still in the fridge.)

Brush the biscuits with the additional Egg Yolk mixed with 1 teaspoon of Water. Sprinkle each biscuit with Almond Nibs.

Bake in a moderate oven (about 155 Celsius) for 20 - 25 minutes until the edges are lightly browned. Then remove from the oven and cool on the tray for about 20 minutes. Remove and store in an airtight container.





Chocolate Biscuits

If chocolate milk were a biscuit, this is what it would be. I think. Deeper and darker in taste perhaps, but still meltingly lush.



CHOCOLATE BISCUITS

125g Salted Butter, softened
50 - 60g Icing Sugar, sifted
1/4 teaspoon Vanilla Essence
130g Plain Flour
2 tablespoons good quality Cocoa Powder, sifted

Place the Butter and Sugar in a bowl. With a spatula gently mix together till combined. Add the Vanilla and mix into the creamed mixture. Add Flour and Cocoa Powder. Mix with spatula until the dough comes together.

You will know when to stop as the dough will leave the sides of the bowl cleanly.

Divide dough equally and roll into little balls. Place balls on a baking tray lined with baking paper about 1 inch apart. Press the little balls down with the back of a fork.

Bake in a moderate oven (about 155 Celsius) for about 20 to 25 minutes. When done, let the biscuits cool on the tray for about 20 minutes. Then remove from tray and store in an airtight container.

Notes
I use Kerrygold Irish salted butter.
I use Valrhona cocoa powder.
If you like a sweeter biscuit, you can add up to 70g icing sugar.
Biscuits will spread a bit while baking, so don't place them too close together.