Its just so warm that you'll sweat out all the liquid you drink. And there's been the bread controversy. All that about poison in your daily bread. The SourDough fetish is also happening. Yup, thats the real thing with the starter and the dutch oven and all that. Super awesome it was.
And then Sweet Child's CBSE class X results are also out. He did very well thank you.People seem to be so awestruck that he has done well...
His grades have always been on the high side. Sometimes I wonder if I should brag about my child a little more???
People actually have been discussing the fact that my child may not have done too well...
I guess he offended them by doing ok...
Yup. Yoda is so right.Back to the cookies.These were super light,super small sized batch of butter cookies. Sweet child adores butter cookies and this was for him.
And the chocolate, well that is what makes these Viennese Cookies so spectacular.They are delicate,and when you bite into them they just melt in your mouth and then they just dissolve in a puddle of yumminess in your mouth
They are quick taking 10 minutes to whip up the cookie dough and 10 minutes to bake. Then if you can hold off the world an hour to cool and 5 minutes to dip in chocolate. Then of course, set and eat.
That practically sums up the entire exercise.
For the
Viennese Cookies with Amul Butter and Eggless
You need
100 gms Amul butter
125 gms all purpose flour (that's 1 cup minus 1 tbsp flour)
25 gms or 2 tbsp icing sugar
1/8 tsp baking powder
1/4 tsp vanilla
100 gms chocolate or chocolate chips
Amul butter tastes best for these. If you've never used it, do. If you're not Indian, this is one Indian product that you must try.
Turn on the oven to 170 C. Line a cookie sheet with parchment paper. Bring out a piping bag and a large star nozzle.
Place the amul butter in a bowl and allow to soften. Pop in the sugar.
Cream till its pale and silky smooth.
Add vanilla and mix in . Pop in The flour and baking powder. Mix well.
Place the piping bag over something tall, I use my cup stand. Its easier to fill the bag.
You can use all the dough in one go.Twist and tighten the top.
Pipe over the parchment paper, leaving an inch or so between the cookies. You may need to use more pressure-Remember, this is cookie dough. Not butter cream.The cookies should be about 2-3 inches long.
Place in the middle of the oven and bake 8-10 minutes. You may want to turn the cookie tray around mid way.You don't want to color them too much...
Bring them.out and slide onto wire rack after 5 minutes.Melt the chocolate over a double boiler and keep warm.
After the cookies are firm enough to handle, dip them in the chocolate and set on the parchment paper to let the chocolate firm up.
Voila...
There's a little crunch a lot of butter and a whole lot of love.
And sometimes a bit of better butter will not hurt you.
Celebrate life.
So what are you baking today???
