pastry week 5

checkerboard cookies, danish cookies ,chocolate chips cookies, shortbread cookies, and cinnamon cookies

alas, we meet again. on this week, we are doing cookies like checkerboard cookies, chocolate chip cookies, shortbread cookies and cinnamon cookies and danish cookies. here are the recipes!

checkerboard cookies recipe:

• -125 gm, Butter
• -65 gm, Castor sugar
• -200 gm, Soft flour
• -8 gm, Cocoa powder

how to make one:

1.  Place the fat and sugar, in the mixing bowl. Cream until the mix is light and fluffy.
2.  Sift in the flour and cocoa powder. Mix until just combined.
3.  Rest the dough in a refrigerator.
4.  Roll out one sheet and lay the second sheet on top. Cut the double sheet of dough in half.
5.  Egg alternating colors. Cut off into slices.
6.  Lay the first strip and then lay a second strip on top with the color reserved. Egg was the top. Repeat with the remaining two strips.
7.  Wrap in the thin sheet of dough. Chill, slice and bake.
8.  Cool completely on the wire rack, then in airtight containers.

chocolate chip cookies recipe:

1. -75 gm, Butter
2. -60 gm, Castor sugar
3. -60 gm, Brown sugar
4. -2 gm, Salt
5. -1 nos, Egg
6. -1/2 tsp, Vanilla essence
7. -150 gm, Soft flour
8. -2 gm, Baking soda
9. -150 gm, Chocolate chips
10. -60 gm, Walnut; chopped 

how to make:

1.  In a large bowl, cream together the butter, brown sugar and castor sugar until creamy and fluffy. Stir in the eggs and vanilla essence.
2.  Fold in flour, baking soda and salt, mix well to form soft dough.
3.  Finally stir in chocolate chips and nuts. Drop cookies by rounded spoonful onto ungreased sheets.
4.  Bake in the preheated oven. Edges should be golden brown.
5.  Cool completely on the wire rack, then store in airtight containers.

shortbread recipe:

• -175 gm, Butter
• -225 gm, Soft flour
• -60 gm, Rice flour
• -1/4 tsp, Salt
• -60 gm, Castor sugar
• -25 gm, Icing sugar, Sugar for sprinkle

how to do:

1.  Sift the flour and salt into a bowl, and set aside.
2.  Beat the butter in a large bowl until creamy. Add the sugars and continue beating until very light and fluffy.
3.  Using a wooden spoon, stir the flour mixture into the creamed butter and sugar until well blended. Turn on to a lightly floured surface, knead lightly.
4.  Press the dough into pan, smoothing the surface. Using fork, press 2cm/3/4 inch radiating lines around the edge of the dough. Lightly sprinkle the surfaces with a little castor sugar, and then prick the surface lightly with the fork.
5.  Using a sharp knife, mark dough a line to cut. Bake in a preheated shortbread while still warm.
6.  Cool completely on the wire rack, then store in airtight container.

danish cookies recipe:

• -125 gm, Icing sugar
• -225 gm, Butter
• -1 nos, Egg
• -1/2 tsp, Vanilla essence
• -275 gm, Cake flour
• -1/2 tsp, Baking powder (sifted) 

how to do:

1.  Beat sugar and butter at medium speed until fluffy and smooth.
2.  Add in egg and vanilla essence.
3.  Sift flour and baking powder together.
4.  Add in sifted flour.
5.  Pipe the dough into desired shape.
6.  Bake at 170 degree celcius for 15 minutes.

cinnamon cookies recipe:

• -88 gm, Butter
• -175 gm, Brown sugar
• -1 gm, Cinnamon powder
• -2 nos, Egg yolk
• -220 gm, Soft flour
• -88 gm, Almond flakes

how to make one:

1.  In a large bowl, cream together the butter and brown sugar until creamy and fluffy. Stir in the eggs and cinnamon powder.
2.  Fold in flour, mix well to form soft dough.
3.  Finally stir in almond flakes.
4.  Roll into rounds strips about 4 cm diameters, or into rectangular strips. Chill until very firm.
5.  Slice about 3mm thick, using a sharp knife.
6.  Place slices on paper-lined sheets.
7.  Bake in the preheated oven until just starting to brown at edges. Do no not over- bake, or the cookies will be hard.
8.  Cool completely on the wire rack, then store in airtight containers.