Monday, May 4, 2009

Dual Colored Spiral Cookie Crisps

I do apologize if you find that the name of this cookie quite a mouthful to say, haha! I guess sometimes doing a direct translation from one language to another is really quite tricky. Anyway, I guess looking at the cookie itself, you would understand why the name. :) I got this lovely recipe from 孟老師的100道手工餅乾, and hence the translation. ;) This is actually quite a simple cookie recipe, but perhaps the most difficult thing to do was to pipe out the cookie dough itself! And again, I admit I did not do a good job on that. :-P Hmm...perhaps its the size of my piping tip...a wee bit small for piping cookie dough.
One of the things I will definitely modify the next time I make this cookie is changing the shortening to ghee or butter. I find that shortening even though making the cookie light was unable to give a rich buttery taste...:-P I also added more sugar to sweeten it more.

Anyway, interested bakers can still try this recipe out:

Ingredients for Dual Colored Spiral Cookies (makes about 24):
75g confectioner's sugar
70g shortening (you can try ghee or butter)

1/2 tsp vanilla extract
30g egg white
1 tbsp fresh milk
100g cake flour
1/2 tsp baking soda
1& 1/2 tsp unsweetened cocoa powder

  • Cream the shortening and confectioner's sugar together in a mixing bowl till well incorporated.
  • Add vanilla extract and mix well. Then add egg white and mix till all blended in.
  • Add both baking soda and cake flour into the egg mixture and stir till combined.
  • Spoon out 60g of the batter and mix in the cocoa powder till well incorporated.
  • Preheat the oven to 170°C. And line parchment paper on a cookie tray.
  • Carefully spoon the cocoa batter into a piping bag so that it fills up 1/4 of the bag from the tip to the rim of bag. Then fill up the rest of the bag with the rest of the batter.
  • Skillfully pipe out desired shape, spring form or spiral form like what I did. I used No.29 piping tip, but I suggest you use a slightly bigger one to allow smoother pipping.
  • Bake in oven for 15 minutes or till cookie or till light golden brown.
The texture of the cookie is light, not at all dense. In fact I find it crisp too. ;) It actually melts away easily and not too sweet. Good with a cup of tea in the afternoon. ;)


Para i familiaku said...

OOOOOOO.......looks so yummy! I love making cookies, I have printed this out to try and make this evening! Thanks for the recipe.

Para i familiaku said...
This comment has been removed by a blog administrator.
Honey Bee Sweets said...

Do try these, it's good. U can even sandwich them with jam or chocolate spread. I did that and my girls love them even more, haha!

Anonymous said...

Where is it, how come it did not get to try it? :-) How many did Xiao Pow eat ?

Honey Bee Sweets said...

Hi Anonymous,
I'm trying to guess you're either M.Nah or BeeG., because BH & ML has Gmail account, I can see their names. :) Xiao Pao ate about 6 of these, sandwich with chocolate spread, heehee. ;) You want? I can make some more for you the next time I come back, promise!