Chunky pooch cookies

Taken from TODAY ONLINE



A thickly-rolled, satisfying cookie, perfect for dunking. Along with ground cinnamon and cloves, a tiny bit of cocoa powder — used as a spice rather than as a main flavour — adds a faintly aromatic, earthy quality.

Makes 10 to 20 cookies, depending on size.

  • 325g cake flour
  • 25g rice flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cocoa powder
  • 1/4 tsp ground cloves
  • 225g cold unsalted butter, cubed
  • 125g fine sugar
  • 1/2 tsp salt
  • 2 egg yolks
  • hazelnuts, for decoration
  • chocolate chips, for decoration

Directions:
    1. Sift cake flour, rice flour, cinnamon, cocoa powder and cloves together and
    set aside.
    2. Cream butter, sugar, and salt together until smooth and pale, about 2 minutes
    if using a cake mixer, 3 to 4 minutes by hand.
    3. Beat in egg yolks until incorporated, then add flour mixture and stir in gently
    until thoroughly mixed. Shape dough into a disk, wrap in plastic wrap and chill for at least 2 hours, or until firm.
    4. Preheat oven to 170 degrees Celsius or 325 degrees Fahrenheit. Line baking
    sheets with baking paper.
    5. Roll out dough about 4mm thick. Cut out dog-shaped faces — it is easiest to start with an oval or round cookie cutter, and then cut slits in them or stick on dough
    fragments to make ears, and so on. Decorate with hazelnuts for noses and chocolate chips for eyes, pressing them firmly into dough.
    6. Lay cookies on baking sheets and bake for 14 to 17 minutes, or until pale golden.
    Let cool on a rack. When cookies have reached room temperature, store airtight.


Cookie dough variations

  • Use raw or demerara sugar for a gently butterscotch-like taste.
  • Make a nut-flavoured cookie by omitting the rice flour, reducing the plain flour to 250g, and adding 100g ground almonds, hazelnuts or cashews.
  • Substitute the rice flour with 25g cocoa powder, and beat 1 tablespoon of strong coffee with the egg yolks before adding them to the butter, for a mocha-flavoured
    cookie.
  • Omit the spices, and add 1 tablespoon of Earl Grey tea leaves that have been finely pulverised with a mortar and pestle or mini-chopper.
  • For a slightly crispier cookie, substitute the egg yolks with 3 tbsp condensed milk.

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