Recipe: Lady fingers

Lady fingers are a noted classic.  They might be used in a tiramisu or an English trifle - or they can be enjoyed on their own as a light cookie with coffee or tea.  Either way, there's generally a huge difference between a store-bought product and one you made yourself.  They aren't that hard at all, so if you have the time, I highly recommend making your own.

You will need:

3                          eggs
125ml / 1/2C       sugar
2.5ml / 1/2tsp      vanilla
160ml / 2/3C       cake flour (all purpose will work if necessary)
as needed            icing sugar
as needed            pan spray

Method:

 - set the oven to 325F / 163C
 - separate the eggs
 - in a mixer, whip the whites on medium speed to a medium peak
 - meanwhile, whisk the yolks in another bowl with a quarter of the sugar until thick and pale
 - add the vanilla to the yolks, whisk again and set aside
 - sprinkle the rest of the sugar into the whites and whisk to a medium firm peak
 - fold in the yolks
 - sift the flour into the mix in 3 stages and fold in
 - load into a piping bag with a plain round tip (or no tip in a plastic disposable bag)
 - spray a cooking sheet lined with a silicone mat or paper with pan spray
 - pipe the "fingers"
 - sift icing sugar liberally over the fingers
 - bake for 12 - 15 minutes until the tops are slightly crisp and golden

Recipe: Shortbread cookies

Shortbread cookies are a favorite of mine, and I find they are nice any time of year - whether with a bowl of berries on a summer evening or a frothy eggnog around Christmas, they always find a home in my belly. What makes this recipe special is the tang from the lemon zest and the crispness provided by the corn starch. You can roll this cookie dough and keep it in the freezer and bake it as needed.

You will need:

1 lb    / 454 g   soft butter

1/2 C / 125 ml corn starch

1 C    / 250 ml icing sugar

3 C    / 750 ml flour

Zest from 2 lemons

Method:

 - cream butter, cornstarch and icing sugar until fluffy

 - add flour one cup at a time until just blended

 - roll the dough into logs, wrap in plastic and chill (or freeze)

 - when baking set oven at 250F / 121C

 - slice cookies from the log 1/8 inch / 0.5 cm

 - place cookies on paper-lined sheet pan 

 - dock the cookies (poke with a fork)

 - bake for 1 hour until crisp and lightly golden

Recipe: Amaretti cookies

Amaretti cookies are a perfect complement to a good cup of coffee.  The recipe is very easy to make, the skill comes in much the same area as making macaroons - you want a crispy shell and just a hint of a soft centre.  I will give you two cooking times I've used, but finding that happy medium will depend on your oven.  Once you have the batter made, try a few first to check the cook, then do the rest when you feel good about it.  Yes, the sugar in this recipe is "to taste" - sugar will help crisp up the cookies, but you already have some in the almond paste and will be dusting the cookies before baking anyway.  The egg whites crisp up as well, so use as much as you like.

You will need:

125g                almond paste

1                      egg white

to taste            granulated sugar

Method:

 - in a mixer, mix the almond paste and sugar until homogenous and smooth

 - add the egg whites and mix smooth

 - load the mix into a piping bag and pipe short lines on a sheet pan lines with paper or a silicone mat

 - dust with granulated sugar, then tilt the pan to get rid of any excess

 - bake at either:   300F for 30 minutes

                             325F for 12 minutes

 - remove from oven when shell is crispy and the middle is a bit soft

 - cool completely and store in an airtight container

Recipe: Red wine biscotti

I served these savory cookies as dippers with the bone marrow custard, but they are great on their own or alongside a selection of cheeses.  As a biscotti, this recipe is not quite like others, as it has no egg except for on the surface, but you still bake it once, slice it then dry it out just like any other.

You will need:

1 1/4C            flour (plus extra to work the dough)

1/4C               sugar

3/4tsp             baking powder

1tsp                cracked black pepper

to taste           kosher salt

1/4C               finely chopped sundried cherries

1/2C               red wine (after burning off alcohol and any reduction)

1/3C               olive oil

1                     egg white

Method:

 - set oven to 350F / 177C

 - put the wine in a pan, burn off the alcohol and reduce slightly (to concentrate the flavour) till you have 1/2C

 - sift flour, sugar and baking powder together

 - mix in salt, pepper and cherries

 - add in the wine and oil and mix till smooth

 - use extra flour as needed to shape the dough into logs, then pat down the tops slightly

 - lightly whisk the egg white and brush the logs

 - bake 30 minutes at 350F / 177C

 - remove from the oven and cool slightly

 - lower the oven to 250F / 121C

 - cut thin slices from the logs

 - lay the slices flat on a tray and dry out in the oven, turning over halfway

 - cool completely and serve