Sunday, October 31

Cookie disaster prevention

This is a special post for LeeAnn who had some trouble making my googly eyed cookies. So sorry about the disaster LeeAnn. I hope you had a nice glass of wine afterwards.

Here is my cookie disaster prevention plan for you:

First the sugar cookie dough
This is the recipe I have been using for years and yes it's in metrics. After 8 years in the US I'm still having a hard time wrapping my head around using other units.
- 500g butter
- 500g sugar
- 5g salt
- 4 eggs
- 10 g of baking powder
Soften the butter and add the sugar, salt, and eggs - make sure all ingredients are thoroughly mixed
At this stage I usually add some vanilla extract and lemon extract but almond, orange, cinnamon.. or a combination of them work great too.
Sift the flour and mix in the baking powder
Add the flour rapidly avoid mixing the dough too long
Chill the dough in the fridge for at least an hour before rolling it
I usually prepare the dough the night before baking it: I measure the ingredients, little bug pours them in the mixing bowl  and we taste together and she knows we are baking the next day.

Using white chocolate/candy drops for baking
The trick is to bake at a lower temperature than you usually would (210C rather than 240C) and setting the baking sheets about 1/3 from the bottom of the oven. In my convection oven, baking takes about 7-8 minutes per sheet. Very important detail : ALWAYS PUT THE TIMER ON there is only a minute between perfect and caramelized and about another minute to carbonized.

About chocolate piping
Only melt half the chocolate you are going to be using, then add slowly the rest of the chocolate in small chunks. The chocolate should be cool not warm when piping.

If all else fails, back to a glass of wine!!  XOXOX

1 comment:

  1. Aw thanks for this hon, I will bookmark it for future sugar cookie adventures xx


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