You will find Part I (recipe included) here.
Rolling out your dough and cutting cookies
Yesterday I continued with my cookie dough, took it out of the fridge and had much fun and some aha effects.
First I grounded the dough:
Not this way!
Aha effect #1: Dust working surface with flour
Those silicone mats are not the bee’s knees either, less is sometimes more.
My mother had a bid wooden board that slid beneath the kitchen table and was only used for baking.
Rolled out dough
Aha effect # 2: A wooden or stone working surface is optimal, do not forget to slightly flour it.
Not so bad for a first time
Aha effect 3: The dough tends to stick to the cookie forms, regularly checking them and if necessary removing dough and dusting the forms with flour.
I ended up with two tins laid out with more or less nice looking hearts, stars and butterflies.
Here comes another experiment:
Some recommend leaving the tins in a cold room, some swear it needs a warm climate. They only agree on one thing: absolutely no draught.
One tin went out in the cold winter garden, the other stayed inside.
Waiting, waiting, waiting … Give it at least 24 hours maturing time. I bridged this time with lots of eating and drinking and admiring our Christmas tree.
Dessert: apples in a pastry coat and saffron-cardamom-pistazio-yogurt
Preheat oven to 150° C and in goes the first tin (warm conditioning) on the lowest rack.
Okay, it could be better!
Mounting tension: what will be the cold conditioned tin’s result:
Pyramid of hearts
Aha effect #4: Childhood memories surface, my mom telling us to always remember to focus on an evenly rolled out dough and exact work.
Gratitude to my mom for teaching me so many valuable things (not only about cooking) and big thanks to Gaston, encouraging me to dare the experiment.
That’s it for today and now I wish you all Merry Christmas and have fun baking!