Oh for the love of cookies! I have a ongoing love affair with all biscuits. All I need are butter, sugar, flour and not too much more. It began in the past with my sugar cookie bouquet and continues today to tuiles.
Roses are red, violets are blue, Cookie my love, where are you…
Here’s a recipe which adapts surprisingly well for two types of cookies. The first step I’ve outlined is for a thinner tuile with less flour, a bit more crispy and caramelised. The second step I’ve outlined is for a firmer sugar cookie with much more flour, more cake like and glazed with a (decorative topping.)
Time: 25 mins prep for the dough resting time (I left mine in the fridge overnight.)
Leave some time for rolling out the dough, and 8-7 mins baking per batch. If you’re planning to decorate the sugar cookies, they’ll need an hour to rest and cool during which you can prep the glaze and decorations…
Light tuile-like batter
1 cup white caster sugar
1/2 cup of raw sugar (plus more to dust,)
150g butter (cut into cubes, so it’s easier to mix)
1 whole egg
1.5 cups of plain flour (plus more to dust later on,)
1/2 tbsp of bicarbonate soda
a large pinch of salt
Splash of milk,
Up to an additional 1.5 cups of flour and sprinkle of sugar as you roll out the sugar cookie dough.
Large mixing bowl, baking trays and baking paper.
1.5 cups of icing sugar
Juice of one lime
Decorative sugar shapes or pastilles.
Add the caster and raw sugar into a large mixing bowl,
Add the butter to the sugar,
Mix together until the butter and sugar resemble wet sand grains,
Stir in one whole egg,
The batter should be smooth.
Gradually add the flour (and keep some extra on the bench to dust later)
Add the bicarbonate soda too,
Then a good splash of milk,
Mix all to form a light but firm dough. Dust with extra sugar and flour bit by bit (because it’ll be darn sticky) and then bring together and wrap in two layers of cling wrap to chill.
I’m leaving mine in the fridge overnight and I’ll bake in the morning.
The next day…
Flour down your bench or wooden board, (whichever you prefer to use) and keep that flour on standby,
Start by cutting up the dough and add a light sprinkling of flour to a piece, you’re only dusting lightly as you want to keep the butter/sugar ratio high.
I baked these on a sheet, approx 1Tbsp of dough per cookie and they spread out quite rapidly. I’ve kept some in their natural shape and some I stamped with a cookie cutter whilst soft so they’re (like a more decorative tuile)
I’ve used the remainder of the dough for these sugar cookies, again baked in a low oven at 150C for 7-8 minutes per batch. I prefer mine with a more cake like texture, but if you want firmer cookies, leave them for an extra couple of minutes.
Add a decent handful or flour to each piece. What you’re trying to get is a really firm dough that doesn’t stick to the board or your fingers. Work lightly to combine the flour into each section of the dough and don’t worry about the sweetness ratio (because) they’ll still be mighty tasty. I didn’t add any extra sugar to mine and they’re fine.
You’ll probably add up to another 1.5 cups in order to get them to rolling stage. I chose to use a cookie cutter for the (glazed ones) and the remainder I shaped into a natural cookie shape.
Place the cookies on a baking sheet/tray & bake till the outside edges at golden and crisp. These cookies will be much lighter than the previous batch as (the tuiles) have far more sugar and butter to their ratio.
Whilst the sugar cookies cool prepare the glacé icing. Mix all the icing sugar , food dye & lime juice in a medium size bowl and trickle in a few drops of water to bring together. It should have a runny viscosity.
Spoon the glaze onto each cookie, approx a tablespoon should suffice and whilst the glaze is still wet add your decorative shapes.
They should be set after 20 mins. Tea time!!