Milanos and Not-Mallows Cookies : Daring Bakers Challenge July, 2009
The end of the month signifies one thing in the Daring Baker world. It's time for all of us to post our experiences with that month's challenge, successful or otherwise.
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup white sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 teaspoon cardamom ground
- 80 gm salted butter , softened and at room temperature
- 1 tbsp flax seed water powder + warm (whisk together) + 3 tbsps
Instructions
- Blend the dry ingredients in a bowl. Add the butter and using an electric mixer, mix till the mixture is sandy. Add the flax seed powder-water mixture and mix till combined. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate for at least 1 hour and up to 3 days.
- When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
- Transfer to the prepared pan and bake for 10 minutes at 190C (375F) or until light golden brown. Let cool to room temperature.
- You can store the cookies in an airtight container till you're ready to top them and cover them with chocolate.
- Otherwise, place a small ball of marzipan (recipe follows) on each cookie, and smooth the marzipan ball down to cover the edges of the cookie. The cookie will look like it has a marzipan dome.
- Line a cookie sheet with aluminium foil, parchment or silicon mat.
- One at a time, gently drop the marzipan-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Notes
According to the recipe, my halved version should have given me about 1 dozen Milano cookies. What I ended up with was over 50 cookies! I can only guess that my Milanos were smaller and thinner than they should have been.
The cookies in themselves were quite good, a bit like shortbread and some where in between crisp and cake-like in texture. My daughter liked them plain and since I had so many cookies, I topped and coated only about 15 of them in chocolate.
The "Not Mallow" chocolate covered marzipan topped cookies were just heavenly. There was something very satisfying about biting into something chocolatey and encountering the textures of soft marzipan and a slightly crunchy cookie.
This part of this month's challenge got our full votes and this cookie is something I shall be experimenting with again.