Friday, 25 February 2011

Mushroom cookies


125 g unsalted butter, room temperature
1/2 icing sugar
1 egg, room temperature
1 tsp vanilla extract
1 1/2 cups cornflour
1 cup plain flour, all purpose
1 tsp baking powder
4 tbsp cocoa powder


  1. Cream the sugar with butter using a small egg whisker, then add the egg and vanilla extract and whisk. Add the cornflour, and then mix with your hand. Gradually add the flour and baking powder, knead. You will have very soft dough.
  2. Let stand for 5 minutes, and then make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it.

  1. Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Wash and dry a glass soda bottle. Soak the rim of the bottle into the water, and then dust it with cocoa. Press the rim of the bottle lightly on the dough . Finish them all. Wipe the rim of the bottle with tissue paper every 3-4 times.

  1. Preheat the oven to 375 F (190 C) and bake for about 15 to 20 minutes. Arrange them on the wire rack so they cool down.

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