#Festive cookie No1
I have had so many cookie ideas come to mind and out of my oven lately, that I really don't have any other choice than to dedicate and turn the month of December into the month of #Festive cookies. I have some beautiful moulds that I have collected over time, some rollers that I am keen to try, techniques and flavours that had to be tested, some of them already accomplished, some waiting to be done. I don't know how many varieties I will be able to present you this month, but I am hoping that the very best of what I bake will keep coming and that you will enjoy them as much as I have:
This recipe looks familiar and at the first glance, there is nothing new here, not a big deal - the cinnamon /pastry combination. That's what I thought! But cinnamon sugar sandwiched between puff and the short pastry - opened a new door for the taste buds! You can make both pastries from scratch or buy them, or buy the puff pastry and make the short dough as I did.
For short dough:
200 g unsalted butter
90 g sugar
5 gr vanilla sugar
210 gr bread flour
Mix all the ingredients except the flour into a well combined paste, then start adding the flour, small amount at the time, until you reach a smooth dough consistency. Cover and refrigerate for for at least 30 minutes. Make sure you don't over-mix it, as it will be difficult to roll out.
To form the cookies:
180 g puff pastry
180 g short pastry
1 beaten egg
cinnamon sugar (100 g caster sugar mixed with 1-2 tsp cinnamon)
Preheat the oven to 180C/350F.
Roll out both pastries to the same size - to about 20 cm square, brush egg wash over the top of the puff pastry. Sprinkle cinnamon sugar over, then place the short dough on the top. Lightly roll over the top to seal the two doughs together.. Place in the refrigerator to firm up.
Using a pastry wheel or sharp knife cut 1 cm wide strips and roll into the wind shape leaving the end unattached.
Brush just a tad of water on an unlined baking pan and place the winds and press the ends lightly to attach them to the sheet.
Bake for about 10 - 12 minutes or until light golden in colour.
When cooled, store in a covered container for few days.
Adapted from The Advanced Professional Pastry Chef by B Friberg