Not exact matches
salt 60 gr melted butter 70 ml water For the Butter block: mix together the soft butter and the
flour and form into a ball, in between two
sheets of plastic or parchment paper, roll into a disk 3/4 inch thick.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together
flour, baking powder, baking soda, and salt — When 10 minutes are up, add
flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all
of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie
sheet and wrap the entire thing tightly with
plastic wrap — Refrigerate for a minimum
of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie
sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the
sheet pan (or just eat them immediately...)
As I wrote in an article about Christmas cookies for Edible Seattle magazine last year, once my maternal grandparents had frozen an adequate amount
of lefse for the holidays and cleaned away any molecules
of errant
flour that had crept beyond the
plastic sheets, they could relax (a bit at least) and begin baking cookies.
Transfer to a lightly
floured baking
sheet, sprinkle the top
of the dough lightly with
flour, cover with
plastic wrap, and place in the refrigerator for at least six hours (or overnight).
Place the dough on a lightly
floured baking
sheet, lightly
flour the top
of the dough, cover with
plastic wrap, and place in the refrigerator to chill one hour (or until firm).
1) Mix
flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat,
floured surface 4) Flatten dough into a disc and then wrap in
plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a
sheet of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
On a lightly
floured surface or with the assistance
of a
sheet of plastic wrap surrounding the dough ball, roll the dough with your hands to form two 8 - inch logs, 2 inches in diameter.
Roll dough on lightly
floured work surface or between two large
sheets of plastic wrap to 12 - inch disk.
Roll each disk out to a 5 - to 6 - inch circle on a pastry cloth or lightly
floured board with a cloth - covered rolling pin or between 2
sheets of heavy - duty
plastic wrap.