These cookies have become a classic here in the blogosphere.
They are among the 1st all that I had once dreamed of making when I had the book in hand, and the 1st that my man called me.
A delicious blend of spices enhanced by a warm tip rum absolutely delicious and very subtle . They are melters and wishes simply irresistible!
P. 124
≈ 12 quantities
(proportions divided by 2 compared the original recipe)
125 g flour
1 tbsp cornstarch (cornflour ® )
1 / 2 tsp cinnamon powder
1 / 2 tsp nutmeg freshly grated powder
a pinch of salt sel
90 g of butter at room t °
20 g + 40 g icing sugar for dusting
3 cl rum brown white ( I had it on hand )
Mix dry ingredients together: flour, cornstarch, spices, salt.
the robot Cream on medium speed butter and 20 g of icing sugar together until light . Then add the rum and vanilla. Stir
gradually the dry mixture. Mix well.
Divide dough into 2 and roll into sausages 3 cm in diameter .
Book freezer 1 hour.
Preheat oven to 180 °
Cut in slices 1 / 2 inch thick and place them on a baking sheet lined with parchment paper, spacing them 2 cm.
Bake 15 min until they begin to brown .
Remove from oven and let cool on rack 10 minutes before sprinkle heavily with icing sugar on each side.
These cookies will keep for 2 weeks in an airtight .
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