Читать книгу Bakeland - Marit Hovland - Страница 29

BIRCH BARK COOKIES

makes 22 cookies

Birch trees are easily recognizable from their characteristic white bark. As the trees grow older, the glossy bark cracks and forms dark furrows. Surprise your guests with these crisp birch bark cookies made with the classic combination of vanilla and chocolate.

Vanilla cookies

⅔ cup (150 g) butter, at room temperature

⅔ cup (125 g) granulated sugar

1 egg

2 cups (250 g) all-purpose flour

½ tsp baking powder

¼ tsp vanilla bean seeds, or 1 tsp vanilla sugar

Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.

Using a handheld mixer, whip the butter and the sugar together in a bowl until fluffy. Add the egg and mix well.

In a separate bowl, stir together the flour, baking powder, and vanilla seeds or sugar. With the mixer on low speed, beat the flour mixture into the butter mixture until combined.

For each cookie, take around 1½ Tbsp of dough and form it into a sausage shape, the thickness of your finger. Flatten slightly onto the prepared baking sheet. The cookies should be around ⅛ inch thick (3 to 5 mm). Bake the cookies for 8 to 10 minutes on the middle rack of the oven. Transfer them to a wire rack to cool.

Decoration

3.5 oz (100 g) bittersweet baking chocolate

1 egg white

1½ cups (190 g) icing sugar

2 Oreo cookies

Follow the instructions for the decorations on page 39.

Remove the white filling from the Oreo cookies, put the cookies in a plastic bag, and crush them with a rolling pin.