Tag Archives: Cookie

Heart cookies :P

I’ve seen stacked cookies come by on the internet a multiple times.
And thought: Why not try myself?
So I wanted to try the decorate part as well, because every cookie should look deliciously cute, no?

So I took my cookie recipe book and thought it was a bit off, then I searched through our schools digital database for a cookie recipe, but I kinda put in too much flour.
So the fresh dough was made of:
97 gram butter (some sort of belgium kind that melts kinda quick :S )
40 gram sugar
A squirt of vanilla flavour (I have a huge bottle :P)
1/3 teaspoon of cookiespice
1/2 teaspoon egg white powder and some water added
120 gram flour

I just kinda followed half /half the recipes and then just added some on feeling.
Think I do that a little bit too much, but you learn when it goes wrong. ūüėõ

So after rolling out and stamping out with my only set of hearts I baked them at 160 degrees celsius for 15 minutes.
Decorated with fondant and silver sugar balls.


In close up

I think I should do this recipe some more, because  it tasted like some cookie you can buy here in stores.

Next week I think I will post some cooking again.
Maybe some time in the present I will try out asian food as well. (soo much I want to make from scratch! that you can’t find recipes or ingredients for ūüė¶ at least not so easily)

Eventhough I’m a pastry chef I just love to make food.
For others, with others, to teach, to comfort or just to eat and enjoy.


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Filed under Cookies, Sweet

Cookies for the dessert

Today I learned how to make some sort of cookies based on a sweet choux batter and Wellington almondpaste batter.
Aparently these type of¬†cookies¬†(I’m going to show you in the picture below) is used in restaurants to decorate their desserts.
Making it takes a lot of patience, time and a steady hand. (took 3 hours  to make 3 full baking plates)
they look great!
It tastes good as well!

I made the butterflies and the mushroom and another classmate made the other shapes.
I kinda stuck to butterflies since that was quicker for me. 

The teacher on the other hand thought half would get burnt.
None got burnt and I was the one watching the ovens the whole time. ūüėõ¬† (2/3 I was the one checking)
The last time the others knew as well how it should look when coming out of the oven.

First we had to make the lines and bake them, then we had to flow in the other batter and bake them again.
Eventhough it took a lot of time I had fun doing so.

Me and my classmates shaped them by drawing a circle on the back of the silicone baking sheet and just draw out whatever we liked.
Eventhough it is a good tasting cookie for decorating an ice-cream or any other dessert, the cookie is also very fragile.
Got multiple butterflies who have lost their antenna and some lost both and the little thing underneath.

Thinking if I should post a recipe about this or not.
What do you think?


Filed under Cookies, School, Sweet


Yay I baked something!
Well I did say I would start posting stuff of my baking even though the recipes aren’t really coming yet.
Why? Because I’m still learning from mistakes I’m making.
In fact I’m baking without using my knowledge to figure out what could go wrong.

And it did go wrong. (sort of :P)
I was preparing the ingredients for my cookie dough and I wanted the butter to be soft quick, so I put it 30 seconds in the microwave, but then it got too soft.
The problem you get from this is that your dough doesn’t want to stiffen up in the refrigerator, it becomes more sticky than usual and this makes it hard to roll out the dough¬†and move it around. (since it breaks more easily)

Also it gives a lot of mess when the dough is sticky.

In the end I did succeed in making cookies, but¬†they didn’t become nice and round like they should’ve¬†been.

Luckily they taste good.
I used the brown sugar instead of the whitened version since I wanted to know the difference in taste after baking.
And it does give a little flavour to the cookie instead of only making it sweet.

Tips again for myself and the readers:
Don’t microwave/heat-up the butter unless it is described. (most likely only for cookies that need to go through a pipingbag)
Don’t use brown sugar when you want to make a colour difference. (I was supposed to make a chocolate swirl :S)
And brown sugar gives a more deep flavour to the cookie itself.

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Filed under Cookies, Sweet