Difference between revisions of "Pseudomediterranean cookies with pistachio, rosemary and lemon zest"
(Created page with "__FORCETOC__ Recipe by DaneUploaded by Drimble Wedgecategory:Bakingcategory:Cookiescategory:Holiday Christmas o...") |
|||
(3 intermediate revisions by the same user not shown) | |||
Line 1: | Line 1: | ||
__FORCETOC__ | __FORCETOC__ | ||
− | Recipe by [[:category:Dane's Recipes|Dane]]Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[category:Baking]][[category:Cookies]][[category:Holiday]] | + | Recipe by [[:category:Dane's Recipes|Dane]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[category:Baking]][[category:Cookies]][[Category:Desserts]][[category:Holiday]][[category:Lemon]][[Category:Pistachio]] |
Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy. And they yield a shitload of cookies for not all that much work. Not a traditional cookie, they’ve nonetheless become one of those things I have to make every year or people will complain. Shortbreads with rosemary? Sounds odd, but it works great. | Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy. And they yield a shitload of cookies for not all that much work. Not a traditional cookie, they’ve nonetheless become one of those things I have to make every year or people will complain. Shortbreads with rosemary? Sounds odd, but it works great. | ||
Line 9: | Line 9: | ||
==Ingredients== | ==Ingredients== | ||
+ | |||
+ | [[image:Pseudomed1.jpg]] | ||
+ | |||
+ | * A: 250g / 0.55 lb - soft butter | ||
+ | * B: 400g / 14.1 oz by weight caster sugar | ||
+ | * C: 2 eggs | ||
+ | * D: 3 tbsp finely chopped unsalted green pistachios | ||
+ | * E: 3 tbsp finely chopped rosemary. Fresh or dried. | ||
+ | * F: 1 tbsp lemon or orange zest. (Note: I ran out of lemons and couldn’t be arsed to run to the store, so I’m running a little bit short in the pic here. Usually I’d use the zest of 3 lemons) | ||
+ | * G: 450-500g / 1lb - 1lb 2 oz- wheat flour. Start off with 1 lb. You might need to add in more depending on the size of your eggs. | ||
+ | * H: 1/2 tsp salt | ||
+ | * I: 3 tsp baking powder | ||
+ | |||
+ | ==Method== | ||
+ | |||
+ | Cream butter and sugar until white. Add in the eggs one at a time, stir in pistachios, rosemary and the zest. Sieve in the flour, salt and baking powder and gather the dough. Don't overwork it at this point. | ||
+ | |||
+ | [[image:Pseudomed2.jpg]] | ||
+ | |||
+ | Roll up into 3-4 nice fat rolls, wrap them individually and give them a good thwap against the counter or a cutting board, straightening the edges to form a sort of super ellipsoid (hey, did you know that the guy who invented that was Danish? He was!). | ||
+ | |||
+ | [[image:Pseudomed3.jpg]] | ||
+ | |||
+ | Let them rest in the fridge overnight. | ||
+ | |||
+ | ==The next day== | ||
+ | |||
+ | Slice up thin, put on parchment with a little spacing (at least 1/4 inch) and bake at 190 / 375F for 5-7 mins. Let cool on a rack…thing. | ||
+ | |||
+ | [[image:Pseudomed4.jpg]] |
Latest revision as of 06:04, 22 October 2011
Recipe by Dane Uploaded by Drimble Wedge
Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy. And they yield a shitload of cookies for not all that much work. Not a traditional cookie, they’ve nonetheless become one of those things I have to make every year or people will complain. Shortbreads with rosemary? Sounds odd, but it works great.
These are easy to make on a machine if you have one. I do. It's ninety gazillion years old.
Note: When possible, measurements are by weight. Also this recipe freezes well in its unbaked state, so you can make plenty of dough well in advance.
Contents
Ingredients[edit]
- A: 250g / 0.55 lb - soft butter
- B: 400g / 14.1 oz by weight caster sugar
- C: 2 eggs
- D: 3 tbsp finely chopped unsalted green pistachios
- E: 3 tbsp finely chopped rosemary. Fresh or dried.
- F: 1 tbsp lemon or orange zest. (Note: I ran out of lemons and couldn’t be arsed to run to the store, so I’m running a little bit short in the pic here. Usually I’d use the zest of 3 lemons)
- G: 450-500g / 1lb - 1lb 2 oz- wheat flour. Start off with 1 lb. You might need to add in more depending on the size of your eggs.
- H: 1/2 tsp salt
- I: 3 tsp baking powder
Method[edit]
Cream butter and sugar until white. Add in the eggs one at a time, stir in pistachios, rosemary and the zest. Sieve in the flour, salt and baking powder and gather the dough. Don't overwork it at this point.
Roll up into 3-4 nice fat rolls, wrap them individually and give them a good thwap against the counter or a cutting board, straightening the edges to form a sort of super ellipsoid (hey, did you know that the guy who invented that was Danish? He was!).
Let them rest in the fridge overnight.
The next day[edit]
Slice up thin, put on parchment with a little spacing (at least 1/4 inch) and bake at 190 / 375F for 5-7 mins. Let cool on a rack…thing.