2 posts tagged “cookies and bars”

i made shortbread last friday. no pictures though. i forgot to take a picture and when i remembered, my phone was already low batt T_T. too bad.

i took the recipe from family circle's irresistible biscuits, cookies and shortbread. it was goood!! but too buttery for me. the recipe used a cup of butter. it was really good. i tweaked the recipe a bit and it came out good. i also didn't use the indicated pan. it required a 1 x 23 cm round tin but i used an 8"inch square tin because i didn't have a round tin. well, i did actually but i was too lazy to get it. haha.

i followed the procedure perfectly but it didn't form a dough like it said on the recipe. i was supposed to knead it lightly until smooth, but it didn't come out in a kneading consistency. i thought i was doing it all wrong until i saw the pictures at the bottom. the recipe indicated that i should STIR the flour into the mixture. and then when it was too late, i saw at the captions of the pictures that i should FOLD!!!!!!! damn. they should put the same procedures!! damn. anyway, it still turned out great, so no complains there.

here's the recipe. enjoy!

traditional shortbread
from family circle's irresistible biscuits, cookies and shortbread
makes 8 wedges

250g butter,softened
1/2 cup powdered/ icing/ confectioner's sugar, sifted
1 2/.3 cup all-purpose flour ( i replaced the 2/3 cup with whole wheat flour)
1/4 cup rice flour.

1. beat icing sugar and butter until light and fluffy. sift in flours; fold well with a wooden spoon.

2. press dough into a bowl. knead lightly until smooth. pat dough into a 1x23 cm round tin or into a large 23 cm round about 1 cm thick on a greased baking tray.

3. score into fingers or wedges. pierce with a fork. bake at 140 C for 35-40 minutes or until set and browned.

4. cool on trays for 2-3 minutes. transfer into a wire rack. when almost cool, cut the wedges with a bread knife. cool completely. store in an airtight container.

well that was fast. haha. i  made madeleines waaaaay back in january. i've decided to post this one in honor of the opening of my blog. ^_^ so here it is. the recipe is from Hilaire Walden's The Great Big Cookie Book. i love that book. i want to try a lot of goodies from her book ^_^.

these aren't that hard to make. just make sure that you DON"T over mix. i tweaked the recipe because people in my house aren't fond of lemons. T_T how odd. so here's the recipe! enjoy! <3

Madeleines
makes 12

1 1/4 cups   plain flour
1 tsp baking powder
2 eggs
3/4 cups icing/ confectioner's/ powdered (phew!) sugar
rind of one lemon, grated
1 tbsp lemon juice
6 tbsp unsalted butter, melted and slightly cooled

1. preheat oven to 190 C/ 375 F. generously butter a 12-cup madeleine tin ( i used a silicone one). sift together baking powder and flour.

2. beat the eggs and icing sugar for 5-7 mins. until thick and creamy and forms a ribbon when the beaters are lifted. gently fold in lemon juice and rind.

3. starting with the flour., alternately fold the flour mixture and melted butter in four batches. leave the mixture to stand for 10 minutes then carefully spoon into the tin.. gently tap the tin to release any air bubbles.

4. bake for 12-15 minutes, rotating the tin halfway through baking, until cake tester comes out clean. tip on to a wire rack to cool completely.

** these are great with jams ^_^