Butter cookies

It is not easy to describe flavour of these cookies. For me they are classic cookies from child memories. They are buttery, flaky but not powdery like a sand. Very lightly chewy inside. Very tasty, delicate but still buttery. Texture is tight and elastic. You can choose classic buttery or cocoa. Enjoy!

 

amount depends on size

 

 Ingredients:

  • ½ cup butter, soften
  • 5 tablespoons icing sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 egg white from large egg
  • ¾ cup all purpose flour
  • 1 tablespoon cocoa powder

 

 

In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add salt and vanilla, mix. Add egg white and mix until incorporated. Gradually add flour still beating until smooth mixture. Dough is thick and sticky.

Spoon the half of mixture to a piping bag ended with open star nozzle. Pipe 2 inch diameter circles onto baking tray lined with parchment paper.

Add cocoa to the second half of dough and mix until incorporated. Pipe further circles until dough last.

Bake for 10 minutes in the oven heated to 350°F.

 

 

Category: Cookies.

Tags: cocoa.

Glutenfree matcha madeleines

Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, fluffy and soft. The taste could be modified by a wide range of additional ingredients, today’s taste is matcha tea. Moreover these madeleines are gluten free version. Enjoy!

 

24 pieces bigger madeleines or 36 standard sized

 

 Ingredients:

  • 2/3 cup butter, softened
  • ¾ cup sugar
  • 3 eggs
  • 1 egg yolk
  •  ¾ cup rice flour
  • ½ cup oat flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 tablespoons tea matcha powder
  • 1 tablespoon spirulina powder
  • 1 tablespoon apple cider

 

 

 

In a bowl of a stand mixer beat together butter and sugar until light and fluffy. Add eggs and egg yolk, one at the time, still beating. Add flour, baking powder, salt, matcha powder and spirulina powder and mix with rubber spatula until combined. Stir in apple cider, mix with spatula. Place dough mixture into the fridge for 2 hours at least or overnight.  

Next day preheat oven to 375 °F. Grease madeleine pan/s with butter and dust with flour. Fill each hole with dough to the ¾ of capacity. Bake on upper oven shelf for 15 minutes (bigger madeleines like mine or 9-10 standard sized) until rise and lightly browned. Cool on a wire rack.

 

 

Category: Cookies.

Tags: glutenfree, matcha.

Coconut mascarpone tart with chocolate ganache and blackberries

This is a tart filled with coconut flavoured mascarpone cheese. Shortbread base is blind baked and filled with cold filling. Mascarpone cream is very fluffy and reminds creamy icecream especially that it could be served frozen. The coconut flavour is multiplied by coconut milk, shredded coconut and coconut extract. Between pastry and mascarpone cream is a thin layer of chocolate ganache with blackberries. Sweet and nutty coconut taste harmonizes perfectly with bitter chocolate and bitter – sweet blackberry. Enjoy!

 

1 tart ø 10 inch

 

Ingredients for the base:

  • ½  cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 1 ½ cups + 1 tablespoon flour

Filling:

  • 300 g condensed milk (sweetened)
  • 250 g mascarpone cheese
  • ½ cup coconut milk (thick part only)
  • ¾ cup whipping cream
  • 1 teaspoon coconut extract
  • ¾ cup shredded coconut

Ganache:

  • 100 g dark chocolate
  • 100 ml whipping cream
  • 150 g blackberries

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat the oven to 350°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and scatter ceramic balls, raw bean or peas. Bake the base for 15 minutes then remove the paper and weight and bake for further 12 minutes until golden beige. Cool after baking.

Make ganache: heat the cream until almost boiling. Remove from the stove and add the chocolate broken into pieces. Let it stand for 3 minutes then mix until combined. Cool slightly. Pour the ganache over the cooled pastry base. Arrange blackberries on the ganache putting them only around the circumference. Place the tart to the freezer for 10 minutes.

Make filling: in a bowl of electric mixer beat mascarpone cheese, condensed milk and coconut milk until fluffy (about 3 minutes). In a separated bowl beat whipping cream with coconut extract until stiff peaks. Gradually stir whipped cream in mascarpone mixture still beating. Fold in shredded coconut and mix with rubber spatula. Place the mascarpone cream over the chocolate ganache and form a knoll. Place to the freezer for at least 4 hours or overnight. Remove from the freezer 15-20 before serving. Sprinkle with roasted shredded coconut.


 

Category: Pastries/tarts.

Tags: blackberry, chocolate, coconut, coconut milk, mascarpone.

Cranberry custard mini pies

These shell shaped mini pies are filled with homemade cranberry custard. After baking the cranberry custard is still soft and gentle. The pastry is made of ‘sweet crust pastry’ – classic patisserie pastry with almond flour. Almonds give delicateness and more possibilities of shaping. These treats are subtle, sophisticated and tasty. Enjoy!

 

shell (or other design) shaped mini tart pans (12 pieces)

 

Ingredients for pastry:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • pinch of salt
  • 1 teaspoon vanilla paste
  • 1 ½ cups + 2 tablespoons all purpose flour
  • 4 tablespoons almond flour

Custard:

  • 200 ml milk
  • 2 egg yolks
  • 40 g granulated sugar
  • 3 tablespoons cherry puree
  • 40 g corn starch

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour with salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make custard: you can use store-bought cranberry puree from the tin or make homemade. Place in a saucepan 120 g frozen cranberries with 1 tablespoon sugar and 1 tablespoon water. Heat until fruits are very soft and sugar has dissolved. Place in a food blender and blend until smooth. Pour the milk in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Add cranberry puree and mix until incorporated. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for few minutes until starts to thicken and bubble. Remove from the heat, transfer to a bowl. Cover the surface with a cling film to prevent forming the skin. Leave to cool.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out proper shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the shapes like the top of pans. Pour the cranberry custard over pastry bases and smooth evenly. Cover each with the top part. Damp the edges lightly with water and press to seal. Make small hole or cross in each pie (on the top cover).

Bake at 350°F for 20-22 minutes (until the pastry is golden beige). Cool after baking on a wire rack. During baking the top parts of pastry can lift themselves over the filling but after cooling they will return to place.


 

Category: Pastries/tarts.

Tags: almonds, cranberry.

‘Eggs’ cookies

Shortbread cookies shaped like eggs with ‘egg yolk’ inside. Some of them are even hatched and the chicken comes. Cookies are the effect of my Easter playing in the kitchen. Biscuits are paired and filled with lemon curd. This is traditional English spread made of butter, eggs, sugar and lemons. It is intensive in taste, very lemony, tangy and is perfectly yummy. And it ideally pretends to be a yolk. Enjoy!

 

amount depends on the size

 

Ingredients for the pastry:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla paste
  • 2  cups all purpose flour

Lemon curd:

  • 1 ½ lemons
  • ½ cup sugar
  • ¼ cup butter
  • 1 egg
  • 1 egg yolk

 

 

Shortbread pastry: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Preheat oven to 350°F. Line a baking tray with parchment paper.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off egg shaped cookie. In the half of cookies cut off a circle or chicken shape (that will be upper cookies with a window for showing filling). Place cookies onto prepared tray. Bake for 10 minutes until light golden brown. Cool on a wire rack. When cooled pair them in two (one plain and one with a hole). Spread the lemon curd on bottom biscuit and cover with upper one.


 

Category: Cookies.

Tags: lemon.