Saturday 17 October 2015

Brown and Cony Chocolate and Vanilla Shortbread Cookies

Here are some Brown and Cony shortbread cookies! These were made for Susanne's friend along with some macarons.

Makes about eight 6cm Cony cookies
30g icing sugar
60g unsalted butter (I use Lurpak)
8g cornflour (you may replace with plain flour)
82g plain flour
1/8 tsp salt
1/4 tsp white powder colouring (optional)
1/2 tsp vanilla extract

1. Sift together sugar, flours, salt and white powder.
2. Cut butter into flour mixture with a pastry cutter or butter knife until mixture resembles breadcrumbs.
3. Add vanilla extract and knead together to form a ball of dough.
4. Roll between two sheets of baking paper to 5-6mm thick. Chill the dough in the fridge or freezer until firm, at least 30 minutes.
5. Cut out the shape of Cony with a homemade plastic template and a small knife. You may need to use a toothpick to cut the section between the ears. You may mark out the position of the facial features with a toothpick as well to make icing a breeze later on. I apologise for the lack of photos as I have been so busy taking step-by-step photos for the chiffon cake photoshoot that I have forgotten to take photos while doing this!
6. Place the cookie cutouts on a baking tray lined with baking paper. Chill the whole tray in the fridge or freezer while you preheat the oven to 150°C.
7. Bake for 16-18 minutes, rotating the tray halfway. Use the second lowest rack. The cookies are done when they show telltale signs of browning at the base.
8. Cool the cookies on the tray for 5 minutes before transferring to cooling rack. Cool completely before storing or icing.

Makes about nine 6cm Brown cookies
30g icing sugar
60g unsalted butter
6g cocoa powder (I use Ghirardelli)
3g cornflour (you may replace with plain flour)
82g plain flour
1/8 tsp salt
1/2 tsp vanilla extract

Same as above. Sift cocoa powder together with the flour mixture.

Freshly baked!

Wait for the cookies to be cooled completely before icing them.

Prepare some royal icing and pipe on the features with a small tip like Wilton 1S.

Piping the cookies together with the macarons!

Completed Cony!

You may speed up the drying of the icing by placing iced cookies in the oven for 10-15 minutes with the fan on but the heat turned on only for a few seconds.

Store the completed cookies in airtight container. They can keep for a month in a cool and dry place.

Thank God these were well received!

With love,
Phay Shing