Baking these cookies is one challenge to me. I've read about the problem with rolling out cookies, especially with ones that need to be chilled first. At first I thought that I did something wrong with the dough because it was too sticky. Once I took the dough out from the fridge, I really needed to stamp out the cookies real fast because it got sticky quite quickly. By far, this is the longest baking I have ever done. By the time I am writing this post, I still have some of the dough in the fridge.
The taste is quite good and the baking time in the oven is much less than what's in the recipe. I got the recipe from the recipe book from Erika.
Ingredients:
- 1 sachet instant latte
- 1 1/2 tsp hot water
- 225g butter, softened
- 140g caster sugar
- 1 egg yolk, lightly beaten
- 250g plain flour
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- pinch of salt
Directions:
1. Place the instant latte into a small bowl and stir in the hot water to make a paste.
2. Beat together the butter and sugar until light and fluffy, and then beat in egg yolk. Divide the mixture in half.
3. Sift 140g of the flour and a pinch of salt into the mixture and stir until combined.
4. Shape the dough into a ball, wrap in cling wrap and chill in the fridge for 30-60 minutes.
5. Beat the vanilla extract into the other dough, then sift together the remaining flour, the cocoa powder and salt into the mixture. Stir until thoroughly combined. Shape the dough into a ball and wrap it in clingfilm. Chill for 30-60 minutes.
6. Preheat oven to 190C. Line tray with baking paper.
7. Unwrap both flavors of the dough and roll out each between 2 sheets of baking paper.
8. Cut out cookies with heart-shaped cutter and place them on the baking sheets, spaced them apart.
9. Using a smaller heart-shaped cutter, cut out the centres of each larger heart and remove from the baking sheets.
10. Place a small chocolate flavored heart in the centre of each large coffee-flavored heart and vice versa.
11. Bake in the preheated oven for 10-15 minutes (depending on the oven, mine took 5 minutes). Leave to cool for 5-10 minutes, then transfer to wire racks to cool completely.
The taste is quite good and the baking time in the oven is much less than what's in the recipe. I got the recipe from the recipe book from Erika.
Ingredients:
- 1 sachet instant latte
- 1 1/2 tsp hot water
- 225g butter, softened
- 140g caster sugar
- 1 egg yolk, lightly beaten
- 250g plain flour
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- pinch of salt
Directions:
1. Place the instant latte into a small bowl and stir in the hot water to make a paste.
2. Beat together the butter and sugar until light and fluffy, and then beat in egg yolk. Divide the mixture in half.
3. Sift 140g of the flour and a pinch of salt into the mixture and stir until combined.
4. Shape the dough into a ball, wrap in cling wrap and chill in the fridge for 30-60 minutes.
5. Beat the vanilla extract into the other dough, then sift together the remaining flour, the cocoa powder and salt into the mixture. Stir until thoroughly combined. Shape the dough into a ball and wrap it in clingfilm. Chill for 30-60 minutes.
6. Preheat oven to 190C. Line tray with baking paper.
7. Unwrap both flavors of the dough and roll out each between 2 sheets of baking paper.
8. Cut out cookies with heart-shaped cutter and place them on the baking sheets, spaced them apart.
9. Using a smaller heart-shaped cutter, cut out the centres of each larger heart and remove from the baking sheets.
10. Place a small chocolate flavored heart in the centre of each large coffee-flavored heart and vice versa.
11. Bake in the preheated oven for 10-15 minutes (depending on the oven, mine took 5 minutes). Leave to cool for 5-10 minutes, then transfer to wire racks to cool completely.
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