Thursday, 26 July 2012
Tantangan KBB # 30 Rosemary-Cheese Spritz Cookies
After along awaiting, finally email notification arrived. This time challenge is to bake cookies using a cookie press. I don't have cookie press at all. Tried to get a bargain through trademe but no luck. Luckily, One day I was at Westfield Riccarton Mall and went pass STEVENS and guess what?? I've got the bargain. It's 50% off from the original price --- woot woot ...
Back to Challenge # 30 - Rosemary-Cheese Spritz Cookies, after I read the recipe I knew it's going to be a challenging time in the kitchen, since I never use the cookie press. But hey... there's always first time for everything rite
Here's The recipe :
Spritz Cookies From Food Network Kitchens
(for this challenge I only use half of the recipe)
1 cup (2 sticks) unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated Pecorino cheese === I used Edam cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg
Special Equipment: Cookie Press
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the cookies out into desired
shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie.
First thing to do is mix all the ingredients based on the recipe. It's not too difficult to do.
Beat butter & lemon zest. Then add egg yolk and cream.
Whisk the flour, edam cheese, permesan, sugar, rosemary, salt and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
The challenging time begin, I fill the cookie press with the dough. I choose snowflakes disc for this cookie
Feel confidence at first, but then dough not sticky enough to stay on baking tray. It doesn't shape the snowflakes at all
I tried to add more flour into the dough but it doesn't work. Maybe because it was my first time using the cookie press so I wasn't familiar with it.
And the show must go on, I keep continue trying to make a cookie but only 2 survived. Thinking to re-bake again at some stage but then, time flies and now nearly reach the deadline.
Here's the cookies for now, but will try again another time and keep you posted