Korova Cookies

The first thing that caught my interest with the Korova Cookie was that it was Pastry Girl’s (Dessert First) favorite cookie and that it is French. FRENCH. Dorie Greenspan, the author of Paris Sweets, created this as an “ode to Parisian patisseries.” The history of this cookie can be traced back to Pierre Hermé, the best French pastry chef ever.To put this in a simple term, it’s a very special chocolate cookie that has the most amazing chocolate in it. Yum , you just cannot stop at one. I used valrhona chocolate powder for these cookies and bittersweet chocolate ( chopped into small bits) is prefer.

Ingredients

• 175g of plain flour
• 3og of Valrhona chocolate powder
• ½ teaspoon of baking soda
• 150 grams of unsalted butter, at room temperature
• 120g of brown sugar
• 50g of granulated sugar
• 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
• 1 teaspoon of pure vanilla extract
• 150g of mini Hershey chocolate chips ( bittersweet chocolate is the best)

Instructions

1. Put the butter in the bowl of an electric mixer with a paddle attachment fitted and beat on a medium speed until the butter is creamy.
2. Add the brown and white sugars, salt and vanilla extract and beat for a couple of minutes.
3. Reduce the mixer to a low speed and sift in the flour, cocoa and baking soda and beat until combined. Note the mixture will look crumbly, but this is normal.
4. Turn the mixture our onto some cling film and squeeze the dough into a ball and then divide into tow. Form each ball into a log and wrap up in cling film and put in the fridge to chill for at least 2 hours.
5. Preheat the oven for 165 degrees celsius or 325 farenheit and move an oven rack to the center of the oven.
6. With a sharp knife slice the logs into rounds about 1.5cm or ½ an inch thick. If the cookies break when sliced just squash them back together again. Place each cookie onto a non-stick baking tray or baking tray lined with baking paper.
7. Bake each cookie for 12 minutes. Note that the cookies will not look cooked, but they will firm when they cool.

Notes:

~The cookies can be kept for up to 3 days at room temperature or frozen for up to a month. The dough can be frozen, no need to defrost before baking, however add 1 minute to the baking time.

 ~Bake only one sheet of cookies at a time and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest, on the baking sheet, until they are only just warm or until they reach room temperature. Repeat with the second sheet of cookies.

~Makes about 36 cookies.
 

- See more at: http://www.ledelicieux.com/recipes/korova-cookies/
http://doriegreenspan.com/2009/02/tuesdays-with-dorie-world-peace-cookies.html
A copy of this book can be found here:http://www.amazon.com/Paris-Sweets-Great-Desserts-Pastry/dp/0767906810?SubscriptionId=AKIAIS3PNIIKPASK3QNA&tag=delicieux-20

Cornflakes cookies

Ingredients

100g unsalted butter, soften
100g castor sugar
1 egg
175g self raising flour
Cornflakes, crushed.

Method
Cream butter n sugar till well mixed.
Add in the egg n mix well.
Add in the flour mix well.
Use a tsp to scoop the mixture n roll into the crushed cornflakes.
Use your hand to squeeze it lightly into a ball.
Place on a baking tray, use a fork to press it down bake in preheat oven at 160 for 15-20 mins or till brown.

Recipe adapted from Munch ministry - Molly Tay Shifu!

Osmanthus Cookies

Original recipe from :
http://www.mykitchensnippets.com/2011/01/osmanthus-cookies.html?m=1


Ingredients:180 gram unsalted butter – room temperature
140 gram icing sugar
1 egg yolk
260 gram flour
40 gram cornstarch
1 tsp baking powder
½ tsp salt
4-5 tbsp dried Osmanthus flowers
1 egg – for egg wash

 

1. Sieve flour, cornstarch, baking powder and salt together. Set it aside. Get ready a sheet pan and line it with parchment paper.

2. Beat sugar and icing sugar until light and fluffy. Add in the egg yolk and continue to beat until combined. Add in the osmanthus flowers. Mix well.

3. Lower down the speed of the mixer and slowly add in the flour mixture until the dough comes together.

4. Transfer the dough to a work surface that is lightly floured, roll out the dough to about 20g each and use a mooncake plunger to create desired shapes and transfer it to the baking sheet. Or you can use any flower cutters too.

5. Bake the cookies for about 6 minutes  at 180 degrees and then brush the top of the cookies with egg wash and bake until the edges are lightly brown.
 
6.Transfer to cooling rack and store in an airtight container when it is cool.

Note: If the dough is too soft, wrap it up and let it rest in the fridge for an hour before rolling it out.

Macadamia n chocolate chips cookies

Ingredients

• 115gm unsalted butter
• 50gm white sugar
• 100gm brown sugar
• 1 egg
• 1 tsp vanilla paste
• 1/2 tsp baking soda
• 1/4 tsp salt
• 190gm plain flour
• 100  of Hershey semi sweet chocolate chips
• Some macadamia nuts
• 10gm of almond flakes

Method

1. Cream butter and all sugar together until light & fluffy.
2. Beat in egg until well blended. Stir in vanilla. Add Baking soda into batter along with the salt. Beat briefly.
3. Sift in flour and fold till batter formed. Stir in chocolate chips and almond flakes until well mixed.
4. Drop large spoonfuls of batter onto lined baking sheets. (I use an ice-cream scoop) and place one macadamia nuts on each cookie.
5. Bake in preheated oven at 180 degree for 12-15mins until the edges are lightly brown.
6. Cool on baking sheets for 5 mins before transferring on wire rack to cool completely  before storing.

Original recipe taken below :
http://munchministry.com/recipe/chocolate-chip-nut-cookies/