So here's 2/6.
This cookie recipe I picked up from Martha Stewart. The cookies are rather bland on their own but the hazelnut flavour is seriously enhanced with the raspberry jam. Unfortunately, rolling and cutting out the cookies in this weather was a real chore. The fridge had to opened and shut 92737647362 times. -.- So if I ever do, or you want to, bake this again, either do it in a air-conditioned room or at some unearthly hour when the humidity is close to zilch.
Otherwise, it's quite a fancy gift for friends and family.
Ingredients
- 113gm ground hazelnuts
- 2 sticks of butter
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups + 2tbs plain flour
- 1 tsp double acting baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Raspberry jam for sandwiching
- Icing sugar of dusting
Method
- Beat butter and sugar in a large bowl until smooth
- Add egg and vanilla to mixture until well combined
- Add the remaining ingredients (except jam and icing sugar) until a dough is formed
- Form dough into flattened disks and refrigerate until firm enough to roll out
- When ready, pre-heat oven to 180 degrees C and line baking trays with grease proof paper
- Roll out dough to 1/4" thickness on a lightly floured surface
- Using a 3" fluted cookie cutter, cut out as many cookies as you can and transfer them to the baking trays
- Using a small star cookie cutter, cut out stars from the centre of half the cookies
- Repeat rolling and cutting the cookies until all are done
- Bake the cookies in batches for 12-16 minutes until the edges are golden brown
- Transfer to a cooling rack
- When fully cooled, spread jam on the cookies without cut-out centers and sprinkle icing sugar on the rest
- Sandwich the cookies together
- Keep cookies refrigerated until serving
Love,
Amy.
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