For reasons I won’t bore you with, it’s not been a great
start to the year so I felt justified in ‘buying me a little happy’. This manifested itself in an Oxo Good GripsCookie Press.
Regular readers of the blog will know that I’ve never had much success in
piping biscuit dough and usually end up spooning it onto the baking sheet
instead, but with this lovely bit of kit my luck has changed!
The recipe is from the instruction book that comes with the cookie
press and Mr CC declared them the best biscuits I have ever made. I think he’s right. They are lovely: crisp, buttery, flavoursome
and small enough that there’s no shame in eating several!
Because they are small and thin they crisp up quickly from
the oven. We ate some warm and they had
an almost nutty flavour, which was surprising given that they don’t contain any
nuts. When cool that nuttiness goes, but
the cream cheese gives a boost to the flavour; you wouldn’t know they contained
cream cheese but it does add something.
The recipe said the yield would be about eight dozen
biscuits. I never have a lot of luck in
getting the suggested amount thus expected to get half that. I got well over 100! It is the recipe that just keeps on giving! The shape looked so crisp unbaked that I
thought I would lose all that definition on baking:
But guess what? They
kept their shape:
Ingredients
230g unsalted butter, at room temperature
85g cream cheese – I used Philadelphia
250g caster sugar
1 egg yolk
1 teaspoon vanilla extract
310g plain flour
½ teaspoon cinnamon
85g cream cheese – I used Philadelphia
250g caster sugar
1 egg yolk
1 teaspoon vanilla extract
310g plain flour
½ teaspoon cinnamon
Method
Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.
Line baking sheets with baking paper or non stick foil – you
will need about six, but I only had three so re-used them as the batches finished
baking.
Beat together the butter and cream cheese until combined.
Add the sugar, egg yolk and vanilla and beat until combined.
Weigh out the flour and cinnamon.
Gradually beat into the butter mixture.
At this point you can spoon small teaspoons full of the
dough onto the baking sheet, but I used my cookie press. Fill the cookie press with dough (you will
have to refill about four times) and press your cookies onto the prepared
baking sheet. They don’t spread a lot so
place them as close together as the cookie press will allow.
Bake for 15 minutes, turning the trays halfway through the
baking time. The biscuits are ready when
they are a light golden colour.
Leave to cool for five minutes on the tray before
transferring to a wire rack and leaving to cool completely.
If using a cookie press this recipe will make about 100
biscuits.
Bask in the glory of the wonderful thing you have created.
Eat.
23 comments:
Those are so cute!!! I now feel compelled to buy one of those cookie press things.
These are so pretty! I love how well they've held their shape and they sound like they tasted pretty delicious too. I hope they were the perfect thing to cheer you up.
I've used this cookie press too CC - it is very impressive isn't it! I didn't use the daisy shape on mine, but it looks very cute.
These are utterly perfect- they looks so crumbly and delicious! One question, how many of the one hundred cookies do you have left?!
Hi Kate
Well, I gave away half to family and of the half we kept....hmm, there's about 20 left - but not for long!
Happy baking
I've been thinking of getting a biscuit press for ages but wasn't sure how well they worked in reality, this has definitely changed my mind :)
Nom!
Wow! The biscuit press makes such great shaped biscuits… now I really want one! They look really good. Could I make them without a press?
Wow, how pretty are these? I have a cookie press but I've never used it because I just thought it would be too much hassle...your post is seriously making me want to rescue it from the back of the cupboard and have a go!
What a great little gadget. I'm impressed how well the biscuits held their shape.
Lovely & yummy looking cookies .
What pretty biscuits. Am sure you'll have great fun with the biscuit press.
I like a new kitchen gadget too. The biscuits look very pretty but I eat far too many biscuits. I would still buy into one of these gadgets though.....
Hello, my name is Francesca and I'm Italian. I stumbled upon your blog and I liked it because there are so many nice recipes that I would like to learn. I have joined your supporters. If you go too foul. Thank you.
Wow - soooo many biscuits! They look fantastic though. I have real problems keeping any definition with mine. I now have another thing to add to my wish list.
They are so pretty - like a field of summer flowers.
Those are some gorgeous cookies, I'd tell everyone they I did by hand! ;0) however, that's a nifty gadget... Adding one to my amazon Wishlist!
Wow!! These look incredible!! I might have to invest in that clever bit of gadgetry... I made a batch of the white rocky road that you'd made a few weeks ago BTW (see: http://www.a-waywiththefairycakes.blogspot.co.uk/2014/01/snowy-road.html) It's a great recipe, isn't it?
Hi,
Is this recipe correct or is there a type the sugar to flour ratio doesn't seem correct. 230 g of sugar for 310 g flour?
Love your recipes!!
x
Hi Ummu
Yes, that is correct - it's not a firm dough, and needs to be very soft to pipe or press.
Happy baking
They look absolutely fab! Your post has inspired me to hunt out the cookie press from the back of my cupboard...! Love your blog. It's so down-to-earth, but great fun.
Agree with everyone. Ive got one of those machines love em. Have you got any peanut butter recipes? Thank yoi
Agree with everyone. Ive got one of those machines love em. Have you got any peanut butter recipes? Thank yoi
I've had a cookie press in the back of my baking drawer since you published this post! I am now planning to use it to stock up for a family gathering in the summer... I have a few questions that I suspect I will discover the answers to as I go, but what are your thoughts on the following... 1. Would these sandwich well? They look small enough, but I'm unsure if the addition of jam or ganache would be too much. 2. Could I replace part of the flour with cocoa without affecting the texture? 3. Could they be frozen (once piped) for cooking at a later date? I love your posts, and I would love it if you came back - even once a month might satisfy the blog's hunger without being too much of a drain on your free time. All the best, Vix.
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