Friday, 4 December 2015

Spritz Cookies/Swedish Butter Biscuits

Having bought a cookie/biscuit press I decided I would try to make some Spritz Cookies, a very short, melt in the mouth, type of cookie. 

I had a recipe supplied with the press so I tried that for this time, making only one change, to add some lemon extract for a little extra flavour.

The resultant cookies are wonderful in taste and the recipe worked well.  But I think if I could somehow make them slightly thicker they would be even better.  One design didn't work so well, the bobbly ring cookies at bottom left of the photo.  There was also another bobble in the middle of the design, but the dough didn't spread enough on baking to attach it to the rest of the ring.  That apart I am very pleased with the results.  More practice with dough of a slightly different consistency will actually perfect the technique, I am sure.

Meanwhile as a first attempt I am quite pleased with these.
Spritz Cookies

Ingredients:
  • 260g plain flour
  • 225g unsalted butter, at room temperature
  • 100g granulated sugar
  • 2 medium egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract

Method:
  1. Preheat the oven to 180c/160C Fan/350F.
  2. Cream the butter and sugar together until light and fluffy( I used a stand mixers)
  3. Add the eggs and mix to combine.
  4. Add the vanilla extrac and lemon extract and combine.
  5. Add the flour and mix until fully combined into a stiff batter.
  6. If you are using a cookie press add the batter into the barrel of the press and choose the pattern plate.
  7. Press the cookies onto a baking sheet.
  8. If not using a press place the batter into a piping bag and pipe into whatever shapes you wish.
  9. Add any extras such as glace cherries or chopped nuts.
  10. Bake in the oven for 10-15 minutes, depending on size and thickness, until the edges start to brown.
  11. Remove from the oven and gently transfer to a cooling rack.  They will be very fragile, so take care.

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