にほんブログ村
Here’s the recipe as promised:
It’s not really the recipe I intended, but it’s there-abouts what I ended up using and they came out good
INGREDIENTS:
220g melted butter
150g soft brown sugar
50g white sugar
Tsp vanilla essence
Lemon zest (1/3 lemon)
1 egg
300g flour (+ more to get the right consistency by eye)
100g White chocolate
Jam
Cling film
Piping bag (strong food bag will do. Failing that I’ll give you another tip later)
METHOD:
Combine your melted butter, sugars, vanilla, lemon zest and egg in a bowl, and place in the fridge for 15-20 minutes
Once a thicker more mixable consistency,
Start adding flour until you get a cookie dough consistency. Something soft and workable, not dry and crumbly, not too wet.
Work it gently to bring it all together and roll into two sausages (easier to make uniform in two rather than one big one and they freeze well like this if you wanted to freeze half)
Roll your sausages up in the cling film and put in the fridge for at least half an hour. You want them to be pretty even and smooth, because this will be the shape now and will be more annoying to reshape when cutting. (This is also the stage when you can freeze if you wish.)
Your dough should now be nice and firm
Unwrap them and cut the sausages into 1cm thick round slices
Use your thumb or finger or a smooth tool (wooden spoon or rounded back of cuterly/utensils works great) to indent your mushroom shape into each cookie
If you have piping bags – bake for 10 minutes at about 170. Keep a close eye on them, because you don’t really want them to brown and they brown quickly!
If you do NOT have a piping bag – we’re going to underbake them and bake them at 160 for 5-10 minutes and get them out half-cooked. Go over the indent with a tool and then spoon a tiny bit of jam into the cap of each mushroom and place back in the oven for another 5-10 minutes. The jam should melt neatly into the space. Do not over fill them, put on about half the amount of the space.
Leave to cool completely
If you have a piping bag. Put your cold jam of choice into the bag as it is and cut the smallest hole you can in the tip
Squeeze your jam into the tops of the mushrooms
Now melt your white chocolate
If you don’t have a piping bag – this will be tricky, but I have faith in you. Use the smallest teaspoon you have and drip the white chocolate into the stem, use a cocktail stick or knife to quickly neaten as you go. For the spots dip a cocktail stick or top of a knife into freshly melted, hot white chocolate (re-melt if you need to) and then dip the chocolate onto the jam and repeat
If you have a piping bag, it’s much more simple. Again pour it in and cut the smallest hole you can. Fill them stems and then add your spots
And you’re done!!
CHAPTERS –
00:00 – Hi
00:30 – Hawthorn jam
02:00 – Cookie dough
12:25 – Cutting and shaping the cookies
14:00 – Oops!
15:00 – Decorating
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