Birthday Cookies
|
|
Sift the flour into a mixing bowl. Add in ground almond, caster sugar and vanilla sugar. Cut in the marzipan and butter. Add in egg yolk and blend all of them into a dough. Wrap with a cling film and chill for 1 hour.
Preheat the oven to 175C/350F. Line a baking tray with parchment paper. Lightly dust your work surface with flour. Roll the dough out to 3mm thick. Arrange the text of congratulations on the cutter and cut out the cookies on the prepared baking tray. Bake in the middle of preheated oven for 10-12 minutes. Cool them on a wire rack.
Checkerboard Cake
|
|
Place cream cheese, milk, 100 grams sugar and freshly squeezed lime juice in a heat-proof pot. Set the pot over a hot water bath and whisk until they become smooth. Soften the gelatine sheets in a bowl of cold water. Gently squeeze the softened gelatine to remove excess water and add it in the warm cheese mixture. Stir until the gelatine completely melted.
Beat the whipping cream first at slow speed until the mixture becomes soft and thicker. The cream drops from the whisk when it is lifted. Add in extract and powdered sugar and beat until the cream holds soft peaks. Fold the whipped cream into the cheese batter until combined.
Stack together two layers of chiffon cake and slice the cake into 5 rings. Set an 9-10 inch mousse ring on a piece of cardboard or a large serving plate. Starting with 3 cake rings, alternating with cheese filling until have you 4 layers. Smooth the surface and chill until set, about 3 hours.
Draw a picture of the checkerboard on a piece of white paper. Cut the checkerboard on alternate squares. Unmold the cake from the mousse ring and surround the side with finger cookies. Place the checkerboard paper on the top and dust with the cocoa powder. Remove the paper and serve the cake.
Yin Yang Butter Cookies
| #Basic Butter Cookies: | #Chocolate Cookies: |
|---|---|
|
|
Cut the butter into smaller pieces and place them in a mixing bowl. Add caster sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. Switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Scrape the bowl down to make sure everything is thoroughly combined. Beat in egg yolk and orange extract until smooth. Add in the flour and fold to combine. Wrap up the cookie dough and chill for 1 hour.- Whish together the flour, cocoa powder and salt in a bowl. Set aside. Cut the butter into smaller pieces and place them in another mixing bowl. Add caster sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. Switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Scrape the bowl down to make sure everything is thoroughly combined. Beat in egg yolk and rum extract until smooth. Add in the cocoa flour mixture and fold to combine. Wrap up the chocolate cookie dough and chill for 1 hour.
- Divide each dough into 4 logs, about 1 inch in diameter, and reserve about 10 grams of each dough to make the dots. Press one side of each log with your thumb to make a comma shape. Cover and chill 1 hour until firm.
- Dust a work surface lightly with flour. Place one orange dough log with round side down on the work surface. Brush the side lightly with water and turn the chocolate dough log on top of the orange dough, creating the yin-yang pattern. Gently roll the log until round. Repeat with the remaining logs. Wrap and chill 1-2 hours until firm.
Preheat the oven to 175C/350F. Cut the cookie logs into 5mm thick slices. Arrange the cookies on a parchment paper lined baking pan, about an inch apart. Pinch a bit of reserved chocolate dough, and roll it into a small round ball. Gently press it into the orange part of the cookies. Do the same with the reserved orange dough and press them into the chocolate part of the cookies. Bake in the center of preheated oven for about 12 minutes. Cool the cookies on the rack.
Coconut Balls
|
|
Beat butter and sugar until light and fluffy. Add in eggs and continue beating until well-mixed.
Sift in the flour and potato starch and mix. Add in 160 grams of coconut shreds and mix until just combined. Place the mixture in the fridge for 1-2 hours.
Take out and shape into 27-30 small balls and place on a baking tray lined with baking paper. Sprinkle the top with the rest of coconut shreds.- Bake in a preheated 180C/350F oven for about 22-25 minutes until lightly golden brown.
Posts
