Winter Solstice Cookies

The baker's most awaited magical month is here! The time when compulsive bakers bake more than usual, reluctant bakers bake at least something! And those who don't bake wish they did! Come December, and you can feel Christmas in the air. If you did miss it - a one in a hundred chance, the magical, inspiring blogosphere constantly throws up gorgeous Christmassy  reminders saying 'Bake, bake'!

Stained glass window cookies, in my opinion, make fantastic festive edible decorations. Cookies you take delight in making, things your kids squeal over. Though the cookies taste good, what I don't enjoy eating is the stick-to-your teeth candy centers. Not that I can imagine I will relish eating sugar cookies decorated with royal icing. But the decorative part is the best part when we talk about these edible ornaments. Don't you agree? I have made these earlier, crisp eggless whole wheat cookies with candy centers. And this time, some chocolate cookies with caramel centers. These probably don't look as pretty as the non-chocolate ones, but then there are very few things which chocolate can't make up for!

Alice Medrich calls these Winter Solstice Cookies. Crisp cocoa cookies with amber centers letting the sun shine through. The cookies indeed bake up crisp and taste intensely of cocoa. If you are a cocoa lover,  you will love these. The dough is pretty simple, a slice and bake one. The cookies puff and spread quite a bit as they bake, so your only choice is to cut of the center after the cookies bake. And yes, you need to be careful when you make the caramel, the slightest bit of distraction or delay can cause it to overcook like mine and look darker (and slightly bitter) than you need it to be.

Winter Solstice Cookies - Adapted minimally from the book Chocolate Holidays

Ingredients 

All purpose flour - 130 grams / 1 cup

Unsweetened cocoa powder, Dutch process or natural - 1/2 cup (weighs 40 grams aprox)

Baking soda - 1/2 teaspoon

Baking powder - 1/4 teaspoon

Salt - 1/8 teaspoon

Unsalted butter, softened - 113 grams / 1 stick / 1/2 cup

Brown sugar, lump free - 1/2 cup, packed

White sugar - 1/2 cup ( I have used all white sugar, weighed and powdered fine)

Egg - 48 grams / 1 large

Vanilla extract - 1 teaspoon

To make the cookies (I made half of the below quantity)

• Sift together the flour, cocoa, baking soda, baking powder and the salt. Set aside. 
• In a large mixing bowl, beat the butter and the sugar(s) with a hand mixer until smooth and creamy but not fluffy - about 1.5 minutes on speed 3. Mix in the egg and vanilla. 
• Add the flour mixture and mix until just incorporated. I used my hand mixer on the lowest speed for a few seconds. The dough will be sticky. 
• Form it into a log, 6 inches for the full recipe( 3 inches for half), 2 1/2 inches in diameter. (Do not make the logs thinner as it will be tough to cut out the windows later). 
• Wrap the dough well in clingfilm and chill it for at least 3 hours, preferably overnight. (I chilled it overnight)

Before you start baking the cookies, keep a sharp metal 1 inch round cookie cutter nearby. If you do not have one, try cutting with the sharp side of a metal piping nozzle as I did.

• Line your cookie sheets with baking parchment. Pre-heat oven to 180 degrees C / 350 F. Position racks in the upper and lower thirds of the oven. 
• Using a sharp knife. cut the logs into 1/4 inch thick slices. Do bake one test cookie first, cut it out, check the window and cookie size and done-ness, the best way and time to cut out the center and then bake the rest. You are better off baking these in batches of  2 - 3 cookies. 
• Place them spaced 1.5 inches apart on the baking sheet (they spread). Wrap and refrigerate the remaining part of the log till your oven is free for the next batch. Or slice and place the remaining slices side by side on a baking sheet, cover well with clingfilm and refrigerate.
• Bake till the cookies puff up and settle down again, 10-12 minutes. Rotate the cookie sheets halfway through. I found that the cookies were easiest to cut immediately out of the oven. Let the cookies remain on the sheet when they come out, too fragile to slip out now.  Hold the tray with a small towel, and cut out the centers, using a repetitive turning motion( as you would twist open a bottle cap). Be gentle but decisive. The cookies tend to break as they crisp up quite fast.
• Carefully ease out the centers. The cookies crisp up as they cool. If they are not crisp, it means they needed more baking time.
• Transfer the cookies to an airtight container, placing them in a single layer. When all the cookies are done and you are ready to make the caramel, place them on a sheet of parchment. Space them an inch apart.

To make the caramel : Have a bowl of ice cold water ready near the stove. You will plunge the saucepan with the caramel in it to arrest further cooking. Check to be sure the water level is just enough, more may cause the water to splash in the caramel, the caramel will then seize. You will need a cup of water and a good silicon brush to dip and wash down the sugar crystals down the sides of the saucepan. A fork or skewer, a largish spoon  and a large white plate to test the caramel.

Sugar - 1 cup
Water - 1/2 cup
Lemon juice - 1/4 teaspoon

• In a light colored heavy bottomed saucepan, combine the sugar, water and the lime juice. Wash down any sugar crystals on the insides of the pan using the brush. 
• Over medium heat, stir gently (do not whisk) until most of the sugar has dissolved. Stop stirring and bring to a simmer. Cover and simmer 2 to 3 minutes to dissolve the sugar. 
• Uncover and wash down the insides with the brush. Without further stirring, continue to simmer until the syrup begins to color. This will take a couple of minutes, be patient. 
• Swirl the pan if needed to distribute the color evenly. Using a skewer or fork put a drop on the plate, the color will go from light amber to reddish to dark very quickly. Be really attentive. 
• When you see a nice reddish amber color, immediately take the pan off the heat and carefully plunge the saucepan in the cold water. This will arrest further cooking and help the caramel stay liquid for a few minutes. 
• Working quickly, spoon the caramel in the 'windows'. Let cool and harden. Store the cookies airtight.

Caramel tastes way better than candy pieces in the windows for sure, but it still remains hard and sticks to your teeth. That said, they still make pretty pieces on your tree with the sun shining through! So you do have a reason to bake these for Christmas.

Happy Baking!

Cocoa Tuiles - Tuiles Love!

Guilty, guilty of making appearances so sporadic here! Summer vacations are just not my thing. Please say neither is it your favorite time of the year and make me feel better! I don't know if I have had enough of vacations or the kids have had enough of me, but neither of us can wait for school to re-open! Hang on, its just a week away, we keep telling each other!  And then a couple of things more not in my favor.  Out of the few recipes I managed to make in the mayhem, some recipes were not up to my expectations, some needing re-work ( exasperating I know!). Then a couple of good ones I want to share with you but turned out the pictures are terrible! I have never been proud of my photography, very honestly far from it, but this time my camera seems to be really avenging me for something! Thinking I won't have a single thing to post at this rate, am picking out a couple of recipes which I had put on hold for better pictures.  Please bear with me!

Here are some tuiles I had made sometime ago. Some super crisp, really chocolaty ones, they can be as addictive as potato chips, warns Alice Medrich! Great to munch on as is, but can you really resist playing around with these? Embellish them with nuts or drizzle them with some chocolate or use them to pipe in some coffee mascarpone / cream and berries to make desserts out of them.

As with all tuile batters, this is really easy and quick to make. You could make the batter and refrigerate it upto 3 days, make the tuiles in batches at your pace. Make sure you weigh your ingredients correctly as more flour can make your tuiles tough, more cocoa will make them bitter, less of it makes them sweet. I like them slightly sweetish with a bitter edge. I prefer trying out half the recipe first and then double it to suit my taste. 

Ingredients:

Unsalted butter, melted and still very warm - 56 grams approximately / 4 tablespoons (weigh or measure before melting)

Sugar, powdered - 100 grams / 1/2 cup (powdered after weighing)

Natural cocoa ( Nilgiris, Hersheys, Cadbury's) - 1/4 cup / 22 grams approx (sieve after measuring)

Salt - 1/4 teaspoon

Egg whites - 60 grams / 2 large

All purpose flour - 10 grams / 4 teaspoons

Method: Pre-heat oven to 180 degrees C / 350 degrees F. Line your baking trays with aluminum foil, smoothing any creases, taking care not to tear it. Grease lightly but very thoroughly with melted butter.

In a small bowl, whisk together the melted butter, sugar, cocoa and salt. Whisk in the egg whites. Add flour and mix only till combined. Let the batter rest for at-least 10 minutes or up to 3 days, covered and refrigerated.

Drop level teaspoons of batter 2 inches apart on the prepared foil. Using the back of a spoon, spread the batter evenly in 3 inch rounds or oval or other shape about 1/16 of an inch.  If using multiple trays, you could spread the batter and keep the trays in the oven one by one. If using the same pan for the next set of tuiles, make sure the pan is cool before you spread the batter.

Bake for 10 to 11 minutes. The time depends on the thickness of the cookies. Watch very carefully,  its tough to tell when they are baked and when they start burning because of the dark color! The edges will be ever so slightly darker says Alice, but it really is not easy to make this out. Rotate pans if using a large oven and multiple sheets. If the cookies are not baked thoroughly, they won't be completely crisp when they cool. A test batch must tell you the approximate baking time. I baked for about 11 minutes.

Remove the cookies sheets or pans from the oven and set them down. Keep your rolling pin / cup right beside the oven if you want to curve them or shape them into cups. You won't have time to turn, go to the table and then shape.You are supposed to slide a very thin metal spatula when the cookie is still hot and soft. Then shape it immediately into a curve or cigar and cool it on a rack. If the cookies harden before you shape, pop them back in the oven for a few seconds, they will soften, you can shape again. I normally let them cool and harden, then peel the foil from underneath the tuiles very gently taking care not to break the tuiles. After baking all of the cookies, I put one cookie at a time in the oven (the underside of the cookie facing up, so that when you pick up the cookie and shape it into a cone, you have the right side facing outward) on the sheet for 30-40 seconds till they became very soft and flexible. Then shaped them. They harden very very quickly as in a matter of 4-5 seconds, so its really important that you work very quickly.

With basic tuiles, coconut wafers and cocoa tuiles done (and loved much), you don't need to fear more tuiles appearing here...at least for some time!