For lovers soft cookies, here is a soft-type cookies "reduced", ie those which lend themselves to the game of punch. They keep well for several days without further hardening.
Chewy Cookies Lemon and Poppy
Ingredients:
- 280 g flour type 45 (or 2 cups)
- 1 / 2 teaspoon baking powder
- 1 pinch
salt - 220 g butter (or 2 sticks), softened but still cool
- 150 g sugar (or 1 cup)
- 1 tablespoon brown sugar
- 1 large egg
- 1 and 1 / 2 tablespoon to coffee aroma vanilla
- the zest of one large lemon
- 1 tablespoon poppy seeds
Method:
Mix flour, salt and yeast in a bowl.
Beat butter and sugars with electric mixer until the mixture is light and pale, about 3 minutes (scrape down sides of container whenever necessary). Change the whip against the K beater if you use a dough mixer, then add egg, vanilla flavor, peels and seeds. Mix 30 seconds. Lastly, add the dry ingredients (flour, salt and yeast) and mix until a dough is formed, no more.
Gather into a ball, flatten into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour to 3 days.
Preheat oven to 375 degrees F or 190 degrees C.
On a lightly floured surface, and using a floured rolling pin, roll dough to desired thickness (it is more refined, more fragile, of course, choose a thickness in agreement with the size of the punches: the higher the form, the greater the cookie should be thick). Transfer the shapes on a baking paper lined surlfurisé and cook for 8 to 12 minutes, depending size cookies, or until edges of cookies are lightly browned.
Wait two or three minutes before transferring to rack to cool completely.
Optionally, garnish with a royal icing or melted chocolate, sugar or colored sprinkles or chocolate.
0 comments:
Post a Comment