I joined the Culinary school last year and I was eagerly waiting for a bakery session to happen. We had a session last year in January and guess what we made in the very first practical, these lovely crispy cookies. Although we made a cornflakes coated version I prefer to keep them plain. We made a batch of these and I instantly fell in love with it.
This is the exact recipe from the first time I made and they turned out the exact same every single time, crispy and buttery. Just perfect!! Dipped mine in a simple to make rose flavoured sugar icing and added some pistachios to it, Tasty!!!
Melting Moments
Tiny Vanilla biscuits dipped in sugary rose icing and Pistachios.
Ingredients
For Cookies
- 60 gms Unsalted Butter (1/2 cup)
- 45 gms Icing sugar (1/3rd cup)
- 70 gms Refined Flour (1/2 cup & 1 tbsp)
- 12 gms Milk powder (1 tbsp)
- 1 gm Baking powder (1/8th tsp)
- 5 ml Vanilla Extract (1 tsp)
For Icing
- 20 ml Milk (4 tsp)
- 60 gms Icing sugar (1/2 cup)
- a few drops Rose Emulsion
- 10 gms Pistachios (1 tbsp)
Instructions
- Soften the Butter using a spatula, add Icing sugar, small quantities at a time, and cream together till the mixture is creamy, airy, and free of sugar granules. Add in the Vanilla Extract and whisk together.
- To the mixture add in Refined flour, Milk powder, and Baking Powder and fold the mixture to make a soft dough.
- Refrigerate the dough for about 15 mins.
- Remove, cut the dough into 15 equal portions and roll them into balls.
- Place the balls on a baking tray and bake them in a preheated oven at 170 degree Celsius for about 12 mins (or till golden).
- Make a rose icing by mixing together icing sugar, Rose emulsion, and milk. Dip the cookies in it and top them with some Pistachios. Enjoy these with some hot coffee!!!
Notes
- The dough Ball will melt to form small cookies, hence the name melting moments.
- The Cookies may look uncooked when you touch right out of the oven but they harden up once cooled.