Desi Today Magazine
… 250g butter, softened… 2/3 cup pure icing sugar, sifted
… 1 teaspoon vanilla extract
… 2 cups plain flour
… 1/3 cup custard powder
… Lemon filling
… 60g butter, softened
… 1 cup pure icing sugar, sifted
… 1 tablespoon finely grated lemon rind
Preheat oven to 320F fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until soft dough forms.
Roll level tablespoons dough into 32 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make filling using an electric mixer, beat butter, sugar and lemon rind in a bowl until light and creamy.
Spread the flat side of 1 biscuit with 2 teaspoons filling. Sandwich with 1 biscuit. Repeat with the remaining biscuits and filling..
… 250g butter, softened… ¾ cup caster sugar
… 1 teaspoon vanilla extract
… 2 cups plain flour, sifted
… ½ cup rice flour, sifted
Preheat oven to 320°F. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.
Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.
Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.
Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Cool on the trays and then serve.
… 1 1/2 cups all-purpose flour… 1 teaspoon baking powder
… 1/2 teaspoon kosher salt
… 1/4 teaspoon baking soda
… 1/2 cup (1 stick) unsalted butter, room temperature
… 3/4 cup (packed) light brown sugar
… 1/2 cup sugar
… 1/4 cup powdered sugar
… 2 large egg yolks
… 1 large egg
… 1 teaspoon vanilla extract
… 8 ounces semisweet or bittersweet chocolate
(do not exceed 72% cacao), coarsely chopped
… Maldon or other flaky sea salt
Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1” apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
Almond-Oat Lace Cookies
… 1/2 cup whole natural unsalted
almonds with skins
… 2 tablespoons old-fashioned oats
… 6 tablespoons (3/4 stick) unsalted butter
… 6 tablespoons superfine sugar
… 2 tablespoons (packed) light brown sugar
… 1 1/2 teaspoons honey
… 1 tablespoon all-purpose flour
… 1/4 teaspoon kosher salt
… 4 ounces bittersweet chocolate, melted
Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2” apart. Using your fingertips, pat cookies down to 1/4”-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10–12 minutes. Slide cookies on parchment onto a wire rack and let cool.
Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.
