Thursday, 19 January 2012

The Best Melt In Your Mouth Cookies


These are by far the most evil cookies I've ever made. Not only is it full of butter, sugar and nuts, but it's just sooo crumbly that even if you eat it the next day, it'll still crumble and melt straight in your mouth.

I was in a rush when I took the picture otherwise I would have shown you one with the crumbs. I made them into bite sized as I didn't think biting them into half was a good idea, they'll just fall apart all over me!

Anyway, these are Chef Bo's Hazelnut Cookies (recipe from this blog), extremely easy to make, just don't get too addicted to them!


(Make approx. 24 cookies)

Ingredients:

125g Unsalted Butter, softened
35g Sugar
85g Ground Hazelnuts
150g Strong Flour
1g Bicarb of Soda

Line a baking sheet with greaseproof paper


Method:

1. Sieve strong flour and bicarb of soda together.
2. Cream butter and sugar together until fluffy.
3. Fold the ground hazelnut and flours together into the butter until just combined.
4. Press the dough together to form a log shape. Wrap it tightly with cling film, and twist both short ends until it's really tight. Make sure the 'sausage' is evenly shaped.
5. Rest the dough in the fridge for over 1 hour.

Preheat oven to 180 C

6. Remove cling film and use a hot (but dry) knife to slice approx 24 slices of discs, placing each on the lined baking sheet.
7. Decorate each cookie by pressing a hazelnut on top in the middle right into the dough (so the nut won't fall out)
8. Bake the cookies for 12 minutes until golden.
9. Cool for 5 minutes before removing them from the baking sheet, and cool the cookies completely on a cooling rack before storing them in an air-tight container.


Notes:
  • I didn't have enough hazelnuts, so I made up the amount with Pecan nuts and ground them together. Still yummy, but if it's pure hazelnut the nutty flavour will be stronger and better.
  • The original Chef Bo's recipe called for 70g of sugar, which the author of the recipe I translated has deducted into half the amount. I think she's done the right thing. I tried 40g and even that's too sweet.
  • Unless you have a really good rolling and slicing skill, cookies made in the original recipe's way doesn't look good at all. The author of this recipe rolled her dough flat and used a cookie cutter to cut the cookies out. I just split the dough into 24 equal portions, rolled each piece into ball shapes and pressed them flat on the baking sheet.
  • If you rather roll and press your cookies like I did, you only need to refrigerate the dough for maximum 30 mins.
  • Do try not to store them in a plastic bag like I did (brought them out to keep Abby busy), the cookies crumbled into dust.