Saturday, December 29, 2012

Falling in love with Petits Beurre

I just got a new little book with a very cute stamper ,the recipe and the way to make
this cookie was very interesting to me so i shouldn't skip this part : )

This cookie is very easy to do and also delicious
they are crispy but not much "frolla" as usal


Butter  115  g
sugar  80  g
Fleur de sel  2  g
all purpose flour  200  g
baking powder  3  g
whipping cream  20  ml.
Petits-Beurre extract  4  ml. (or u can use vanilla extract and vanilla bean just fine)

In a sauce  pan , bring the butter on low heat just to melt it, 
then take off the heat, add salt , sugar and whipping cream 
stir just to melt the sugar and salt it will take aboout 5 minutes.
then add Petits-beurre extract stir just to combine.

sift flour and baking powder together,
then add melt butter with the sifted dry ingredients

mix just to combine and don't over work the dough

roll in to parchment paper and then leave it in the fridge about 1-2 hours.

before cutting the cookie dough , preheat the oven at 170°C 

cut the cookie in pieces before and then use the rubber stamper on it.

Bake at 170°C about 10-12 minutes.

the cookie taste better after cooked and keep in air tight container before serving 
one night.

Buon appetito !

Saturday, December 15, 2012

Raspberry seedless jam shortbread

I know fews people that close to me have allergy this kind of stuff, i know it's simple
thing but sometime simple can make you suffer.

so today i try to make cookie doesn't contain gluten , i use 3 kinds of flour instead of
all purpose flour.

Thank you Thomas keller  for an advice in his new release book to create this flour version.

i mixed rice flour, potato flour and cornstrach 1:1:1 for this part 

For Raspberry seedless jam

Raspberry  100  g
sugar  75  g

Mash the berries with sugar over low heat 

after it boiled keep  boiling about 5-8 minutes 

then tip the cooked raspberry into the sieve over the bowl

stir vigorously with a wooden spoon to extract as much juice and pulp

 as possible or

until you are left with just the seeds

leave it cool before filling the cookie

For shortbread 

soft butter ..........................110  g 
caster sugar .....................70 g
salt.................................. 1  g
egg yolk ..................... 1
vanilla extract ....................1/2 ts
all purpose gluten free mix  170  g

sift all purpose glueten free mix  ,set aside

Beat the butter and sugar , salt and vanilla extract at hight speed about 1 minute
add egg yolk beat til combine 

pour sifted flour and mix to a smooth dough 
gently roll in a parchment paper and put in a fridge for about 1-2 hours

use cookie cutter as your's desire and bake at 170°C for about 30 minute
leave it cool before filling the jam.

buon appetito