بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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When it's cold outside, there's nothing more comforting than a scone, bread or a cookie straight from the oven. Baked goods always seem to be the cure for the winter blues.
Lately, I've reminscing about all the delicious things my mother and grandmother used to bake during the Winter. one particular cookie that came to mind was the "Dán omlós vajas keksz" This cookie is known under many names, Danish Butter Cookie, Brysslkex, Spritz, Spritz Bredele, Spritzgebäck, Sablés Viennois, Gâteau à douille, Gâteau à l'entonnoir, Halwat el farchita or even Halwet Lambout as it's called here in Algeria.
My grandmother used to make these cookies using a piping bag when I was a small child. It's quite a bit of arm muscle work to press these little gems out. You could easily say making these cookies could be checked off as your daily exercise activity. Nowadays you can find cookie presses/guns that will make cookie making much much easier. Here in Algeria, there's actually a flower tipped funnel-like tool called a "le lambout" which these cookies are made with. Either method you use, these little delights come out looking quite dainty and lovely.
I added some cinnamon to the batter as I love this warm earthy spice. You could leave them just as-is chocolate or you could even kick it up another notch by adding some Lebkuchen spice mix to the batter. These cookies develop their full flavor after a day. To highlight the cocoa flavour, I added a couple of tablespoons coffee to the batter. In this case, the coffee is also very important for the texture of these cookies. If you want, you can substitute milk or non-dairy milk for the coffee, but the coffee brings out the cocoa/chocolatety taste. I would recommend to use less than 2 tablespoons. Otherwise your cookies will come out flat and cakey. And finally I decided to sandwich 2 cookies together using a rich chocolate ganache. Nothing could be more decadent. A few of these cookies paired with Date Chai Latte while wearing warm fuzzy socks, looking outside my window, looking at the rain hitting the sea. Aaaaahhhh ...
- Looking for more cookie ideas? Check out these out.
- Or perhaps a healthier cookie? Try these 2 ingredient banana cookies out.
- Or browse through the recipe index to get inspired.
For the cookies
‣ 250g - 1 cup room temperature butter
‣ 125g- ½ cup sugar
‣ 1 egg
‣ ½ teaspoon vanilla extract
‣ ¼ teaspoon almond extract
‣ 260g- 2 cups all-purpose flour, Type 55
‣ 30g - ¼ cup cocoa
1 TBS corn starch (maizena)
1-2 TBS cold coffee
‣ generous large pinch of ground cinnamon
‣ ¼ teaspoon salt
For the chocolate ganache
‣ 240ml - 1 cup heavy cream
‣ 2 tablespoons butter
‣ 350g - 2 cups chocolate chips, milk, semi-sweet, or dark
‣ 2 tablespoons brewed coffee
‣ pinch of salt
Preheat the oven to 180°C (350°F). Line 3 baking sheets with parchment paper and set aside.
⇾ For the ganache
- Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout.
- Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.
- Stir briskly to combine and until smooth.
- Once cooled, ganache filling can be sandwiched between cookies.
⇾ For the cookies
- In a large bowl, use a hand-held mixer to cream together the vanilla, almond extract, egg, butter and sugar until light and fluffy. Add flour, cornstarch and cocoa powder and beat until the mixture is a soft dough forms.
- Use a 'le lambout' cookie press or a good quality piping bag fitted with a large pastry tip to pipe the cookies onto the baking sheet. Don’t overfill the piping bag. I added 1/3 of the batter.
- Bake for 6-7 minutes. Let cool completely before sandwich with the chocolate ganache.
- Spread the ganache on each of the cookies and sandwich the 2 together. Dip the cookies into the ganache and let set on a sheet of parchment paper until completey dry.
Storage
Cookies will stay fresh for about a week in a tin. If you'd like to freeze these cookies, I would advise freezing the dough then baking off what you need.
Varition
You could also dip the cookies into the chocolate, instead of sandwiching them OR even use jam or Nutella instead of the ganache.
For the cookies
‣ 250g - 1 cup room temperature butter
‣ 125g- ½ cup sugar
‣ 1 egg
‣ ½ teaspoon vanilla extract
‣ ¼ teaspoon almond extract
‣ 260g- 2 cups all-purpose flour, Type 55
‣ 30g - ¼ cup cocoa
1 TBS corn starch (maizena)
1-2 TBS cold coffee
1-2 TBS cold coffee
‣ generous large pinch of ground cinnamon
‣ ¼ teaspoon salt
For the chocolate ganache
‣ 240ml - 1 cup heavy cream
‣ 2 tablespoons butter
‣ 350g - 2 cups chocolate chips, milk, semi-sweet, or dark
‣ 2 tablespoons brewed coffee
‣ pinch of salt
Preheat the oven to 180°C (350°F). Line 3 baking sheets with parchment paper and set aside.
⇾ For the ganache
- Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout.
- Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.
- Stir briskly to combine and until smooth.
- Once cooled, ganache filling can be sandwiched between cookies.
⇾ For the cookies
- In a large bowl, use a hand-held mixer to cream together the vanilla, almond extract, egg, butter and sugar until light and fluffy. Add flour, cornstarch and cocoa powder and beat until the mixture is a soft dough forms.
- Use a 'le lambout' cookie press or a good quality piping bag fitted with a large pastry tip to pipe the cookies onto the baking sheet. Don’t overfill the piping bag. I added 1/3 of the batter.
- Bake for 6-7 minutes. Let cool completely before sandwich with the chocolate ganache.
- Spread the ganache on each of the cookies and sandwich the 2 together. Dip the cookies into the ganache and let set on a sheet of parchment paper until completey dry.
Storage
Cookies will stay fresh for about a week in a tin. If you'd like to freeze these cookies, I would advise freezing the dough then baking off what you need.
Varition
You could also dip the cookies into the chocolate, instead of sandwiching them OR even use jam or Nutella instead of the ganache.
Varition
You could also dip the cookies into the chocolate, instead of sandwiching them OR even use jam or Nutella instead of the ganache.
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