Exams coming up and I cant stop baking 😦..... Made bakery style vanilla and chocolate cookies using my favourite cooking expert Shireen Anwers recipe. Her recipes yield the perfect results even on the first attempt.... Basic cookie dough: 250g unsalted butter 200g caster sugar 1 egg 1 tsp vanilla essence 375g plain flour (maida) Preheat oven at 180 C. Cream butter and sugar together till light and fluffy. Add the egg n vanilla and beat till combined well. Add the flour folding using a spatula, wooden spoon or preferably by hand. Pipe using a big piping nozzle onto an ungreased baking tray or roll out and cut shapes as desired if you want to do it differently. Press the middle using your thumb where you want your jelly. Pipe small amount of any favourite flavour of jam using a small piping bag (I used homemade strawberry and blueberry mix jam). Bake for 10-15 degrees. The bottom shud be golden and the jam set. Dont be alarmed if the cookies seem soft. Place on a wire rack to cool n theyll crisp up. Chocolate cookies: Half of the above cookie dough 1 tbsp cocoa powder Mix and form cookies like explained above. Press the middle of each cookie using ur thumb for where u want the dot of chocolate icing. Bake for 10-15 min. Cool on a wire rack. Then pipe dots of chocolate glaze icing onto each cooled cookie. Let it set and then enjoy... :) Chocolate glazed icing 1/2 cup icing sugar 1 tsp cocoa powder 1 tsp leveled butter 1 tsp water Mix all in a saucepan and cook on medium low heat till the butter n icing sugar melt n combine. Stir and remove from heat. Fill a piping bag or a cone made using butter paper, with the prepared icing. Pipe small dots on the cooled cookies.
Posted on: Thu, 13 Nov 2014 12:30:26 +0000