Baking Recipes

Miso Sesame Shortbread Cookies

Miso Shortbread So…I’ve decided to post another cookie recipe. This time it is going to be a short one, I just thought it would interesting to post this one just for fun. The recipe is a good balance between sweet, savoury, and even a bit of umami. I was coming up with some ideas for holiday cookies when this idea suddenly hit me: miso shortbread. For an Asian flair, I’ve even added some toasted sesame seeds to add more flavour, and the result was great. Sprinkling the tops with sugar also added an extra crunch. This is a very easy recipe to prepare, and…different, so don’t expect the taste of a typical shortbread cookie. Enjoy!

Miso Sesame Shortbread Cookies

Yield: Makes about 15 4cm square cookies.

Ingredients

  • Miso Shortbread
  • 180g Unsalted Butter, room temperature
  • 120g Icing Sugar
  • 2 tbsp White Miso Paste
  • 1 tsp Vanilla Extract
  • 280g Cake and Pastry Flour
  • 60g Almond Flour
  • Topping
  • Granulated Sugar
  • Toasted Black Sesame Seeds

Method

  1. In a medium bowl, beat butter, icing sugar, miso paste, and vanilla extract until well incorporated.
  2. Add in flour and almond flour. Mix with a wooden spoon or spatula until a dough forms, do not overmix.
  3. Wrap in plastic and chill for at least 60 minutes.
  4. Before rolling out cookies, preheat oven tot 350F / 180 C.
  5. On a lightly floured surface, roll dough to about 8 - 10mm thick. Cut out shapes you like with a cookie cutter.
  6. Arrange cookies on a parchment lined cookie sheet, sprinkle generously with sugar and sesame seeds.
  7. Bake for 20 - 30 minutes.
http://yummyworkshop.com/2014/12/21/miso-sesame-shortbread-cookies/

Miso Shortbread

Baking Cookies Recipes

Salted Chocolate Shortbread Wreaths with Hazelnuts

ChocoateShortbreadWreath

Another cookie recipe for the holidays! This recipe was inspired by Bon Apetit’s holiday issue cover, which features Craftsman and Wolve’s lavender shortbread wreaths. The wreaths are such beauties with the colourful candied flowers placed on the icing of each cookie. I concieved of this idea while trying to figure out a chocolate cookie recipe for my annual holiday baking ritual.

ChocoateShortbreadWreath2

I tested several shortbread recipes before settling for this one for the balance of its crumbly texture and the shapes held up nicely during baking. I made some candied crushed hazelnuts for topping off these cookies because I like their crunchy texure, but if you prefer just toasted hazelnuts, you can omit the candying step for a simpler version of the recipe. This cookie is perfect for those who like dark chocolate as the shortbread is already quite chocolatey. Topped with 80% dark chocolate, sprinkled with sea salt it is decadent yet not too sweet even for those who don’t have a sweet tooth. I love the shape of these cookies as they are so festive, and they definitely make great gifts!

Dipping

Salted Chocolate Shortbread Wreaths with Hazelnuts

Serving Size: Makes about 24 2.5 inch / 6.5 cm wreath cookies.

Ingredients

    Chocolate Shortbread
  • 227g (1 cup) Unsalted Butter, cold and cut into 1/2 inch cubes
  • 1/2 tsp. Fine Sea Salt
  • 100g (1/2 cup) Sugar
  • 285g (2-1/2 cup) All Purpose Flour
  • 60g (1/2 cup) Dutch Processed Cocoa Powder
  • Dark Chocolate Glaze
  • 180g Bitter-Sweet OR Semi-Sweet Chocolate (good quality, broken into pieces)
  • 60g Unsalted Butter
  • Garnish
  • Toasted Hazelnuts, about 90g OR Candied Hazelnuts (see recipe below)
  • Fine Sea Salt
  • Silver Candies, if desired
  • Candied Hazelnuts
  • 90g Hazelnuts, crushed or roughly chopped
  • 15g Egg White
  • 15g Sugar
  • 15g Brown Sugar

Method

    Chocolate Shortbread
  1. In a medium bowl, sift together flour and cocoa powder.
  2. In stand mixer bowl fitted with the paddle attachment (or a large mixing bowl with an electric mixer) beat butter, sugar, and salt on low speed until the butter and sugar combine, but not yet fluffy, about 1-2 minutes. Add flour and cocoa powder and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes, do not overmix!
  3. Divide the dough into two equal portions, shape into disks, wrap in plastic and refrigerate for at least 30 minutes before rolling.
  4. On a lightly floured surface, roll the dough to about 1/4 inch thick, try to roll the dough to a uniform thickness to ensure even baking.
  5. Cut the dough in to the shapes you like. I used a 2.5 inch / 6.5 cm and a smaller 1 inch / 2.5 cm round scalloped cutter to create the wreaths for the cookies. Feel free to experiment with the shapes, just keep in mind that the baking times will depend on the size of the cookies. Press together scraps and roll again for more cookies. If the dough becomes too soft and sticky, refrigerate briefly. Arrange the cookies on a parchment lined cookie sheet and chill in refrigerator for at least 20 minutes.
  6. Position racks in the upper and lower thirds of the oven, heat oven to 300F / 150C, bake the cookies for about 30-35 minutes. Let cool completely before glazing.
  7. Dark Chocolate Glaze
  8. Melt chocolate and butter in a small bowl over a pot of simmering water or in the microwave oven. It should be a drizzling consistency.
  9. Candied Hazelnuts
  10. Preheat oven to 300F / 150F.
  11. In a small bowl, whip egg whites until slightly frothy. Toss in nuts to coat evenly, fold in the two sugars and mix until sugars have coated the nuts.
  12. Transfer the nuts on to a parchment lined cookie sheet in a single layer, distributing evenly.
  13. Bake for about 20-25 minutes, depending on how brown to want them to be. Cool before using.
  14. Assembly
  15. Have cookies lined up, and garnishes ready.
  16. Make glaze, and while glaze is warm, carefully dip the tops of the cookies in the glaze, lightly scrape off and excess on the rim of the bowl. Dip 2-3 at a time, garnish the tops sea salt, hazelnuts, and silver candies.
  17. Continue with the rest of the cookies, let the glaze set, and serve!

Notes

Shortbread cookies recipe adapted from Fine Cooking Cookies: 200 favorite recipes for cookies, brownies, bars & more, 2011 by The Taunton Press.

http://yummyworkshop.com/2014/12/20/salted-chocolate-shortbread-wreaths/

ChocoateShortbreadWreath3

 Happy baking! I wish everyone a fun and safe holiday!

Baking Cookies Recipes

Sablé Breton

SableBretonHoliday calls for cookie baking, of course! Besides the favourite classics like shortbread and gingerbread, I also like baking something different to add to the mix for more variety. The sablé Breton is one of my favourite cookies, it is the perfect cookie with some tea or coffee, when I am just craving something simple.

Sablé Breton is a French shortbread-like cookie orginated from the Brittany region. It is known for its rich flavour and its crumbly texture. The criss-cross pattern give the cookies their signature look. There are many different recipes of this cookie, but usually consisting of several simple ingredients: butter, sugar, flour, eggs, and sometimes almond flour. The recipe I am sharing here uses a good-quality European style cultured butter, pastry flour, and almond flour. The combination of these ingredients give these sablés a buttery, nutty flavour and tender texture.

Sable Breton Crumbs

Note on butters: most butters in North America have a fat content of about 80% while the ones labled “European style” have about 82-84%, and are usually cultured. The taste of these cookies greatly depend on the quality of the butter, using a butter with higher fat percentage will result in a more crumbly, sandy cookie, if it is also cultured, they will lend a deeper buttery flavour to the cookies. If you are baking shortbreads or cookies where the butter is a large portion of the recipe, definitely try using a higher quality butter, you will notice a difference!

SableBretonTop

Sablé Breton

Serving Size: Makes about 12 cookies.

Ingredients

  • Butter, room temperature 240g
  • Icing Sugar 136g
  • Egg 1 piece
  • Salt a pinch
  • Pastry/Cake Flour 260g
  • Baking Powder 3g
  • Almond Flour 24g (for a even more nutty flavour, you can use cool toasted almond flour)
  • Egg Wash

Method

    This is a small recipe, you can choose to make the dough by hand with a spatula or make it with an electric mixer.
  1. Sieve together flour, baking powder, add in almond flour and mix with a fork.
  2. In a bowl, cream butter until soft and creamy.
  3. Add icing sugar and fold, mix until it becomes almost whipped, colour turing pale.
  4. In a separate small bowl, mix salt into egg.
  5. Add egg in about 3 additions to the butter mixture, mixing thoroughly after each addtion.
  6. Add flour and almond mixture all at once. Mix until there is no longer dry flour.
  7. Wrap dough in plastic, flatten into a disc and chill in the fridge for at least 40 minutes before rolling out.
  8. Preheat oven to 325 F.
  9. Take out chilled dough and place on a lightly floured surface. Using a rolling pin, rotating the dough, flouring more if necessary, roll the dough into a thickness of about 1 cm.
  10. Cut dough with a 6 cm round cutter, place on cookie sheet, continue with the rest of the dough.
  11. Lightly brush cookies with egg wash. To create the classic sablé Breton look, drag a fork across the middle of the cookie, using pressure to create the impression. Repeat on the cookie again, this time dragging the fork across forming a 90 degree angle. Finish the rest of the cookies.
  12. OPTIONAL: Lightly butter the insdies of 6.5 cm baking rings (slightly larger than the cookies), place rings on the garnished cookies.
  13. Bake for about 35 minutes, until the height of the cookies are uniform and the colour has turned evenly golden brown.

Notes

Baking rings are optional, but will give the cookies a clean, round look. Feel free to cut the cookies to any size or shape you want, this recipe demonstrates the method to creating the classic look of these French cookies.

http://yummyworkshop.com/2014/12/18/sable-breton/

I especially enjoy the crumbly texture and nutty flavour of these cookies, what sets them apart from the shortbread is the richness of the egg in there. The simple and elegant look also make these great of gift giving. Since the cookies are quite dry, they can easily keep for 1-2 weeks in an air tight container. Enjoy!

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