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Petits fours secs | One dough, many versions {FRUGAL RECIPE}


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With winter is in full swing. The houses in Algeria can get quite chilly. Many of us warm choose to kill two birds with one stone, by baking.

Cookies (biscuits) are always easy baked treat. Children love them! And they can be whipped up in flash   when you have guests coming. But when you are  short on time and have a high demand, even these easy treats can use some streamlining. One solution is to whip up a single batter -- the robocoupe( food processor) is the easiest way -- and finish them in different ways. You can flavor some and roll others, and then bake them all to have a variety platter .

Here's an easy and versatile way to impress your family, friends and guests ... with very little effort. It's psychology at its best ... 5 or more different decorated cookies piled high on their plates makes your family or guests feel like you took extra special care of preparing them these treats for them. While, in reality the work was exactly the same as a single model. And believe me, psychologically, it'll be believed that each cookie taste differs from one to another. You'll laugh alone when when your guests tell you: " I enjoy this one," another "I like this one more".


Petits fours sec
(Versatile cookies)
Yield: 50 or more cookies

Prep Time: 10 minutes (active) | 30 minutes (inactive) | Cook Time:  12-15 minutes per batch

  • 1 kg flour
  • 400ml mixture of melted butter and a neutral oil
  • 400g granulated sugar
  • Pinch salt
  • 2 package vanilla sugar
  • 3 whole eggs
Optional decorations:
  • Toasted and ground nuts
  • Toasted coconut
  • Sesame seeds
  • Chocolate

    1. Sift the flour and baking powder together in a bowl.
    2. Whisk the butter-oil mixture, sugar and eggs until frothy and creamy.
    3. Slowly add the flour, vanilla sugar, salt and baking powder into the wet ingredients to obtain a soft and little sticky ball of dough.
    4. Wrap the dough in plastic wrap and allow to rest for 30 minutes.
    5. Crack the egg. Separate the yolk from the white. And proceed to add a small amount of water to the yolk (for the egg wash).
    6. Preheat the oven to 320°F160°C.
    7. After the 30 minutes rest, unwrap the dough then proceed to shape into your desired shapes.
      • Pinch off walnut sized balls of the dough then dip in the egg wash then into the ground nuts.
      • Or optionally press a hole in the center of the ball of dough to form a “thumbprint cookie” Place a small piece of chocolate in the dimple.
      • Form a long rope from the dough 1cm thick. Cut the rope into smaller logs about 10cm long. Twist the rope into a knot then dip in the egg wash. Then dip the ends into the sesame seeds.
      • With the small long rope of dough form circles. Also dipping in the egg wash and sesame seeds.

    1. Now place all the shaped cookies on a parchment paper lined baking sheet. You may need several baking sheets to bake off all the cookies.
    2. Bake in the oven for about 12-15 minutes.
    3. Once the cookies are slightly browned on the bottom, remove the cookies from the oven.
    4. Place on a cookie rack or platter to cool before serving.

 ۞  Cook’s note:
For faster and easier preparation, make the dough in a food processor.
You can prepare a whole recipe, but only bake off half the dough. Wrap the rest of the dough with plastic wrap, then freeze. When you would like to use it, just leave it out to thaw the night before. Once thawed out, shape then bake.

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