Hidden Design Cookies
Hi everyone! Valentine's Day is right around the corner and the Chinese equivalence of it is just another couple weeks away. So, that's my valid excuse to either bake or make something, which brings us to this video. I've always liked hidden and secret messages when I was little and this recipe is kinda a way to fulfill that childhood desire. It's basically two wafer-thin cookies sandwiching chocolate in the middle. Or, a vehicle for a secret message XD
- 25 g unsalted butter
- 20 g cake flour
- 1 large egg white (~34g)
- 30 g icing sugar (AKA powdered, or confectioner's sugar)
- 1 tsp vanilla extract
- 1/4 tsp salt
Make sure the butter is at room temperature. Start by stirring the butter until it is smooth, and then add the sugar and stir again. Then, add the vanilla extract, salt, and egg white, and attempt to stir. The mixture will look curdled - so just try to break the butter chunks into smaller floating islands. Add the flour and stir until a smooth batter is formed. Add batter to a piping bag fitted with a round tip (~8mm or 1/4" diametre) and pipe onto a cookie sheet lined with either a silicone or teflon liner. Alternatively, you can grease the cookie sheet really well. Do not use baking or parchment paper as it will wrinkle once the wet cookie batter touches the paper. Pipe approximately teaspoon-sized cookies about 4-5 cm (or ~2") apart to allow for room to expand.
Bake at 160C (~325F) for 10-15 minutes or until the edges turn slightly golden brown. Remove from oven and leave the cookies on the tray to cool completely before moving them. Cookies will be too soft and pliable for moving when they're hot. Match up pairs that are similar in size and pipe a filling of melted chocolate inside. If you're doing a design, use two (or more) colours of chocolate.
- outline the design really carefully with the background colour to prevent the design from losing its shape or blending with an adjacent figure
- chocolate (or other candy coating) and maybe all natural nut/seed butters are the only things I recommend using as sandwich. If there is moisture in the filling, the cookies will absorb it after a few hours and become too soft to hold together. So, things like ganache, jam, and whipping cream are not ideal.
Thank you for coming by! :-)
Instagram: @kelly.elly
Silicone baking sheets:
https://www.amazon.ca/AmazonBasics-Silicone-Baking-Mat-Pack/dp/B00V5IM0EU/ref=sr_1_1?ie=UTF8&qid=1486666590&sr=8-1&keywords=silicone+baking+sheet
Teflon baking sheets:
https://www.amazon.ca/Yosoo-Tempreture-Resistant-Anti-oil-Linoleum/dp/B01HRR3S3O/ref=sr_1_4?ie=UTF8&qid=1486666617&sr=8-4&keywords=teflon+baking+sheet
Hidden Design Cookies:
- 25 g unsalted butter- 20 g cake flour
- 1 large egg white (~34g)
- 30 g icing sugar (AKA powdered, or confectioner's sugar)
- 1 tsp vanilla extract
- 1/4 tsp salt
Make sure the butter is at room temperature. Start by stirring the butter until it is smooth, and then add the sugar and stir again. Then, add the vanilla extract, salt, and egg white, and attempt to stir. The mixture will look curdled - so just try to break the butter chunks into smaller floating islands. Add the flour and stir until a smooth batter is formed. Add batter to a piping bag fitted with a round tip (~8mm or 1/4" diametre) and pipe onto a cookie sheet lined with either a silicone or teflon liner. Alternatively, you can grease the cookie sheet really well. Do not use baking or parchment paper as it will wrinkle once the wet cookie batter touches the paper. Pipe approximately teaspoon-sized cookies about 4-5 cm (or ~2") apart to allow for room to expand.
Bake at 160C (~325F) for 10-15 minutes or until the edges turn slightly golden brown. Remove from oven and leave the cookies on the tray to cool completely before moving them. Cookies will be too soft and pliable for moving when they're hot. Match up pairs that are similar in size and pipe a filling of melted chocolate inside. If you're doing a design, use two (or more) colours of chocolate.
Tips for making the design:
- pipe the design thinner than you want the final product because it'll expand when you press the other cookie on top- outline the design really carefully with the background colour to prevent the design from losing its shape or blending with an adjacent figure
- chocolate (or other candy coating) and maybe all natural nut/seed butters are the only things I recommend using as sandwich. If there is moisture in the filling, the cookies will absorb it after a few hours and become too soft to hold together. So, things like ganache, jam, and whipping cream are not ideal.
Thank you for coming by! :-)
Instagram: @kelly.elly
Silicone baking sheets:
https://www.amazon.ca/AmazonBasics-Silicone-Baking-Mat-Pack/dp/B00V5IM0EU/ref=sr_1_1?ie=UTF8&qid=1486666590&sr=8-1&keywords=silicone+baking+sheet
Teflon baking sheets:
https://www.amazon.ca/Yosoo-Tempreture-Resistant-Anti-oil-Linoleum/dp/B01HRR3S3O/ref=sr_1_4?ie=UTF8&qid=1486666617&sr=8-4&keywords=teflon+baking+sheet
Comments
Post a Comment