HAZELNUT COOKIES
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TUESDAY - 30•06•2015
RECIPE & PHOTO BY : OWNER CHEF MUNIRA BAMADHAJ
@ GLAZED
INGREDIENTS :
(A)
150 GRAM HAZELNUTS
● GROUND THE HAZELNUTS AND THEN GENTLY TOAST IN FRYING PAN WITHOUT OIL UNTIL SLIGHTLY FRAGRANT. REMOVE AND LET COOL ●
(B)
260 GRAM PLAIN FLOUR
200 GRAM SALTED BUTTER
160 GRAM FINE SUGAR
100 GRAM CORNFLOUR
50 GRAM CRISCO / SHORTENING
1 EGG YOLK
1 TEASPOON VANILLA EXTRACT
METHOD :
PREHEAT OVEN TO 170°C AND LINE THE PAN WITH BAKING PAPER.
CREAM BUTTER AND CRISCO / SHORTENING FOLLOWED BY FINE SUGAR. ADD IN VANILLA EXTRACT AND EGG YOLK.
FOLD IN GROUNDED HAZELNUTS AND BOTH FLOUR UNTIL FULLY INCORPORATED. GENTLY SCOOP 1 TEASPOON OF DOUGH AND ROLL INTO BALL.
LAY THEM ON PAN AND USE A FORK TO PRESS THE DESIGNS ONTO DOUGH.
BAKE FOR 20 MINUTES. REMOVE AND COOL FOR 5 MINUTES BEFORE COOLING THEM COMPLETELY ON WIRE RACK. STORE IN AN AIRTIGHT CONTAINER WHEN COMPLETELY COOLED.
◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆◆
TUESDAY - 30•06•2015
RECIPE & PHOTO BY : OWNER CHEF MUNIRA BAMADHAJ
@ GLAZED
INGREDIENTS :
(A)
150 GRAM HAZELNUTS
● GROUND THE HAZELNUTS AND THEN GENTLY TOAST IN FRYING PAN WITHOUT OIL UNTIL SLIGHTLY FRAGRANT. REMOVE AND LET COOL ●
(B)
260 GRAM PLAIN FLOUR
200 GRAM SALTED BUTTER
160 GRAM FINE SUGAR
100 GRAM CORNFLOUR
50 GRAM CRISCO / SHORTENING
1 EGG YOLK
1 TEASPOON VANILLA EXTRACT
METHOD :
PREHEAT OVEN TO 170°C AND LINE THE PAN WITH BAKING PAPER.
CREAM BUTTER AND CRISCO / SHORTENING FOLLOWED BY FINE SUGAR. ADD IN VANILLA EXTRACT AND EGG YOLK.
FOLD IN GROUNDED HAZELNUTS AND BOTH FLOUR UNTIL FULLY INCORPORATED. GENTLY SCOOP 1 TEASPOON OF DOUGH AND ROLL INTO BALL.
LAY THEM ON PAN AND USE A FORK TO PRESS THE DESIGNS ONTO DOUGH.
BAKE FOR 20 MINUTES. REMOVE AND COOL FOR 5 MINUTES BEFORE COOLING THEM COMPLETELY ON WIRE RACK. STORE IN AN AIRTIGHT CONTAINER WHEN COMPLETELY COOLED.
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