Thursday, February 25, 2016

TBB: Mini Gateaux Breton

(i spy my own reflection..)

These mini cookies are so easy to put together.  

Normally I will take the short cut method and use store bought almond meal, but this time I toasted the slice almonds and grind with sugar as recipe suggested.   

The dough is easy..but it's soft, so have to put in the fridge to harden. I put mine in the freezer. Because of our weather, anything from the fridge melts within 2 minutes. With these cookies, the harder the dough easier it is to press into the molds. I still kept to the 10g each (as per instruction) for each cavity. 

I used this mini nordicware pan. I don't have the right brioche pan size..actually I saw the right size but it was a Japanese brand selling for almost $7 per mini pan (expensive!) and they didn't have more than 12 pieces either. ..and you know I don't like to wait around too long near the oven! 

Baked as recommended at 160c for 16mins.  
They came out of the pan very easily..and I didn't need to grease the pan either.  But I find them a bit too pale and underdone. So I had to put back in oven to bake a bit longer.

For the 2nd tray, I baked at 170c for 20-22 mins and they turned golden brown (like in the book) - smell wonderful and tasted better too.  Imho I think have to bake till golden brown. Otherwise, the flavor is on the bland side..more like a sweet soft cake rather than almond cookie. 

Baked till golden brown (as below) and flavor is wonderful! 
Delicious and pretty too. :D  

Monday, February 1, 2016

TBB: Irish Cream Scones with Raspberry Butterscotch Lace Topping

Very easy to put together. Moist in the inside and crusty on the outside. Perfect Scones!


diary of Faithy, the baker Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template