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Amerikaner cookies

FOR CHILDREN (12 PIECES/2 BAKING SHEETS)

Preparation time:

about 30 minutes, excluding cooling time

Baking time: about 20 minutes per baking sheet

For the baking sheet:

baking parchment

For the sponge:

75 g/2½ oz (⅜ cup) soft margarine or butter 100 g/3½ oz (½ cup) sugar 1 sachet vanilla sugar a few drops Dr. Oetker Natural Vanilla Extract 1 pinch salt 2 eggs (medium) 250 g/9 oz (2½ cups) plain (all purpose) flour 3 level teaspoons baking powder 100 ml/3½ fl oz (½ scup) milk

For brushing:

about 2 tablespoons milk

For the icing:

200 g/7 oz (1 cup) icing (confectioners’) sugar about 3 tablespoons lemon juice or water 150 g/5 oz dark chocolate 1 tablespoon cooking oil, e.g. sunflower oil peeled chopped almonds chopped pistachio kernels granulated sugar grated coconut

Per piece:

P: 5 g, F: 14 g, C: 48 g, kJ: 1452, kcal: 347, CU: 4.0

1 Line the baking sheet with baking parchment. Preheat the oven:

Top/bottom heat:

about 180 °C/350 °F (Gas mark 4)

Fan oven:

about 160 °C/325 °F (Gas mark 3)

2 For the sponge, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, vanilla extract and salt and whisk until the mixture is smooth and even. Then add the eggs, one after the other, whisking each egg for about ½ minute on the highest setting.

3 Mix together the flour and baking powder and whisk briefly in two instalments on the medium setting, alternating with the milk. Divide the sponge mixture into 2 portions and, using 2 tablespoons, from one portion into 6 little heaps on the baking sheet, not too close to each other. Using a moistened knife, smooth down the little heaps. Put the first baking sheet on the middle shelf of the preheated oven. Bake for about 20 minutes; after about 15 minutes in the oven, brush the surfaces with a little milk.

4 Use the remaining sponge mixture to make 6 more little heaps on another sheet of baking parchment. Slide the finished cakes together with the baking parchment onto a cake rack. Now slide the little heaps of sponge mixture on the second sheet of baking parchment onto the baking sheet and bake as above. Leave to cool.

5 To make the icing, sift the icing (confectioners’) sugar and stir in the lemon juice or water to make a syrupy glaze. Coarsely chop the chocolate and melt it with the cooking oil in a bain-marie over low heat, stirring all the time. Coat the undersides of the cooled cakes with the icing. If you like, you can also sprinkle them with some almonds, pistachios, coarse sugar and grated coconut (photograph 1).

Recipe variation: To make 24 mintflavoured cookies (photograph 2), reduce the amount of sugar in the sponge mixture to 50 g/2 oz (¼ cup) and the milk to 50 ml/1½ fl oz (3 tablespoons). Heat up the milk and dissolve 75 g/3 oz of finely chopped peppermint fondant (white/pink) in it. Add to the sponge mixture and continue as instructed in the recipe. Bake the mint cookies for about 15 minutes. For the glaze: chop up finely 150 g/5 oz peppermint fondant and heat in a small pan with about 2 tablespoons water until it has melted. But do not let it boil! Leave the fondant to cool until it thickens, then coat the underside of the mint cookies with this fondant glaze, using a pastry brush. Or you can make a glaze with 200 g/7 oz (1½ cups) icing (confectioners’) sugar and 2–3 tablespoons mint liqueur and colour the glaze with food colouring.