Saturday, 3 September 2011

Half-moon Cookies

After only 2 rounds of cakes, well 4 including the lemon drizzle cakes I needed a cake rest, because I don't exercise and have no intention to! Plus, I mislaid my piping bag and decided to order a better one from Amazon, so I decided to make something I could feel confident icing. 

When I first saw these cookies on this blog I thought they looked incredibly striking and instantly wanted to try them. I thought they looked simple and wouldn't take any time... but the vanilla icing with treacle syrup in, was definitely worth it.

note to self:buy bigger dish.

Cookies - makes 12
225g flour
1/4 tsp baking powder
1/4 tsp salt
110g unsalted butter - softened
175g sugar
1 egg - room temperature
1/4 tsp vanilla extract
1/4 tsp lemon extract
125ml milk

25g cooking chocolate
30mls golden syrup
45mls water
280g icing sugar
1/2 tsp vanilla extract
milk as needed

yes, i will did eat some with a spoon.

1. Preheat the oven to 190 and cover a large baking tray in baking parchment. Mix the flour, baking soda and salt, and leave to one side.
2. Beat the butter until smooth and creamy (again I did it by hand!) and gradually add the sugar until pale and fluffy. Whisk in the egg, lemon and vanilla extract until combined.
3. Beginning and ending with the flour mixture, alternate adding in the flour and milk just until combined.
4. Use a quarter cup measuring cup (available from all good supermarkets for very cheap!) and place 6 generous dough mounds 2 inches apart. With moistened fingers pat the dough into circles 2 1/2 inches wide and 3/4 of an inch thick. Bake until the centers are firm and edged browning - about 20minutes.

5. To make the icing, melt the chocolate in a bowl over a saucepan of hot water and set to one side. In another pan, combine the water and golden syrup and bring to the boil. Take off the heat and whisk in the icing sugar and vanilla extract until thick. It is now optional as to whether you lick icing off your finger. Transfer some vanilla icing into the melted chocolate until you find your preferred thickness.

6. To ice the cookies, use an offset spatula choosing either side first, apply the icing and tilt downwards, using the spatula to scrape off any excess from the sides. Leave to dry for about 15mins and repeat with the other side. Allow the glaze to set 1hr before serving.

my treat for finishing.
Recipe taken from Annie's eats

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