I’m back! I mean, I just came back last week from a holiday in Switzerland! It was relaxing (except for having to rush from platform to platform to catch intercity trains with our huge wheeled luggage and hand-carry bags) and refreshing; a ‘fresh’ break indeed, far away from the hot weather and polluter air here in KL! 😛
But, more about the trip later. For now, I just want to quickly post a very simple cookies recipe that I learned in my part-time pastry class. I love this recipe and have made it a couple of times. It’s very basic but straightforwardly delicious! 😛
The recipe calls for only few basic ingredients and is easy to make. The best part is, it is an egg-free cookie recipe, so people who are allergic to eggs can enjoy these cookies as much as they want. 😉
The pastry chef called them Diamond cookies. As the cookie dough is first rolled into a long sausage shape and chilled/frozen. The hardened dough will then be coated with crystal sugar before it is sliced into round-shaped pieces. After baking, the sugar around the edge of the coin-shaped cookies will give a ‘bling-bling’ effect, hence the name Diamond cookies.
In my case, I’m doing it another way, as I like my cookies in different shapes and appearance. I will describe it below. So here’s the egg-free cookie recipe. Enjoy!
All-purpose flour, sifted — 425 g
Unsalted butter, cut into small cubes, keep cold — 280 g
Salt — 3 g
Icing (powdered) sugar — 125 g
Sugar or almond flakes for topping (optional)
Egg white for brushing
1. Preheat oven at 170 degrees C.
2. Mix the butter cubes in flour and salt until the texture of the mixture becomes like sand. You can do this step using a stand mixer with a paddle attachment. Or, like me, I’m lazy to wash the mixer, so I will just use my fingers to pinch and mash the butter together with the flour until the desired texture is achieved. It feels like sand, but moist. This is called the ‘rub-in’ method. It can be tough on the fingers, mind you!
3. Add icing sugar; mix just enough to combine and to form a dough.
4. Take half the portion of the dough and place between two parchment papers, and roll the dough to a thickness of 5-6 mm. Repeat the same with the remaining half of the dough. Chill the dough in the fridge for at least one hour.
5. Remove dough from fridge. Using your favourite cookie cutters, cut out the shapes and place them on a baking sheet, with some distance apart between each other,
6. You can bake the cookies straight ahead at 170 degrees C for 12-15 min, or when the edges of the cookies becomes golden brown. If you like to have toppings on the cookies, brush some egg whites on the cookies, then sprinkle with sugar (I used coarse sugar) or almond flakes to your preference, then bake them as per temperature and time.
7. Remove the cookies from the oven. Let the cookies cool in the baking sheet for about 5 minutes before transferring them to a wire rack to cool down completely.
Note: As you are cutting out the cookies, the dough can become soft and sticky quite fast. That makes it difficult to cut and remove the cookie. Put the dough back into the fridge and continue later when the dough is firm again. Keep cutting/chilling until all the dough is finished.
I think I had made at least 80 pieces of cookies out of this recipe. It’s yummy and you can have some fun with it, such as sprinkle them with coloured sugar for a more jovial cookie-eating experience? 😀