So 'Cookies' after Quick breads and even though they were not operating with all hands on deck, they were able to do more than I expected. They really got to see the difference in textures and make-up methods all as a result of the different levels of creaming done when mixing. The amount creaming of the fat and sugar will determine the consistency of the final product. So for drop cookies; where the mixture is 'dropped' on the baking tray, little creaming is done to make sure the batter is not 'loose' or runny as it would need to be stiff.
For Butter Tea cookies, because the make up method is the bagged method; the mixture/ batter is placed in a piping bag and piped using a star tube for presentation. Really good stuff.
One of the coolest were the Checkerboard cookies which are basically a plain and a chocolate icebox cookie dough, that is layered and stacked strategically to get the desired checkers of brown and white. It is one of the most labour intensive and time consuming make up methods but the results speak for themselves. A good chiller is essential for this make up method also because the dough needs to be firm in order to get clean nice cuts for stacking.
Feast your eyessss.....
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| Chocolate chip cookies...a bit thick but my oh my :))... |
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| Coconut macaroons on the left and Butter Tea cookies large and small, centre and right. Serious 'melt in yuh mouth' stuff |
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| Almond Biscotti!!...mmm...a cup of french vanilla coffee would make these guys just melt!... |
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| Checkerboard cookies before....... |
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| Checkerboard cookies after......:))))))) |
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