Last christmas we wanted to surprise our family with a sweet treat directly from our very own oven.
I have to say this was specially an issue because baking is not something we are particularly proud of regarding past experiences. There’s this time that we wanted to secretly bake a “roscón de reyes”. This is a typical spanish christmas dish that people usually have on the day the Three Kings (or Three Wise Men) bring presents to our homes. and almost burnt down the kitchen. We worked all night long while everybody else was asleep (see how sweet a surprise it would’ve been? ^.^) and then left it to rest in the oven to keep it warm while waiting for dawn. Next morning the kitchen was full of smoke and a horrible smell of burnt bakery swept into the rest of the house.
This year we stepped into the fashion of cookies and cupcakes for a new installment of “Danger in the Kitchen” and we are bringing the down to earth (meaning ‘simple’, for goodness sake, this is cooking not rocket science!) recipy.
– 250gr of butter
– 1kg of sugar powder
– 650gr of flour
– 4 egg white
– aroma (your taste)
- 1) First of all allow one minute of beating fast the butter to a creamy, room temperature, texture.
- 2) Lower the speed of the blender to a minimum and add 250gr of sugar, a spoonful at a time. And don’t forget to sieve it first. See how the butter turns white? Beat again at high speed.
- 3) Add into the mix the egg and, just if you want, an aroma of your choice. We used the whole bottle of Cheesecake Flavor.
- 4) Keep stirring at low speed while adding 650gr of flour little by little.
You should end up with a dough that will easily detach from the walls of the container into a ball.
– If you find it too dry and crumbling, use a few spoons of milk to moisten.
– If you find it too humid pour in a little more flour.
Shape the dough into a cheese like form and cut it into quarters, this way it is easier to handle. One quarter at a time flatten with a roll to the desired width (we did 1/2cm cookies) and place them in the fridge for a few hours. Use baking paper in between to avoid them from sticking together. They will be then ready to cut, and remember the fridge trick every time they begin to be oily or sticky. Leave the cut out shapes in the fridge as well to avoid them losing the form until you finally place them in the oven.
To achieve the icing just mix 200gr of sugar powder for each egg white you use. We bought a bottle of pasteurized egg white and used up around 4 to make our icing. This way we were able to use the remaining 750gr from the kilo bag of sugar powder (perhaps, you’ll need a little bit more or simple pour 3,5 egg whites instead). Mix little by little until you achieve a toothpaste like consistency where the icing won’t fall from the spoon. You’ll want to save a little of this to delineate your cookies with. Then add spoons of water until it liquifies to a honey like texture, necessary to fill in your shapes with.
– If it is too thick, add water
– If it is too liquid, add more sugar.
Not the best looking cookies in the world, but definitely a good job for our family since we didn’t burn down the kitchen!