Cookies and bars to perfect in time for gift giving
It’s the time of year when those who wish to make a little extra from homemade goodies are in search of new products to make for the holidays.
On my wish list is the Smeg ALFA43K Home Business Oven. The Italian-designed, compact, countertop electric oven is phenomenal. It performs at a professional level yet is so easy to use.
To adjust the temperature, simply turn the knob to your desired setting—from 50°C to 250°C. It includes a 60-minute timer. Though compact (24 by 23 by 21 inches), it is spacious with a 54-liter chamber with four shelves, approximately 3 inches apart. Fast and even baking is assured by two powerful heating elements located at the roof and the base, plus a fan at the rear.
It consumes only 3 kilowatt per hour, approximately P36 per hour! Its best feature is that flavors and odors are guaranteed not to mingle, even if different items are baked simultaneously. (@smegphilippines on Instagram and @smegph on Facebook)
“Baking Basics: Cookies and Bars,” by award-winning author Cris Abiva and International School of Culinary and Hotel ManArts agement chef instructor Bubbles Cruz, is an easy-to-follow cookbook with a comof all-time fapilation vorites, plus a section on Pinoy cookies. The manner in which it’s written makes baking foolproof.
Here are some recipes to perfect in time for gift giving.
Double Chocolate Walnut Biscotti
2 c or 276 g all-purpose flour ⅔ c + ¼ c or 73 g unsweetened Dutch-process cocoa powder ½ tsp or 1 g instant coffee powder
1 tsp or 9 g salt
1 tsp or 7 g baking soda
1¾ c or 422 g dark brown sugar
⅓ c or 73 g white sugar
¼ c or 56 g butter, cubed
3 pc or 150 g eggs
1 tsp or 4 g vanilla extract ⅔ c or 117 g milk chocolate chips
⅓ c or 42 g chopped walnuts Egg wash:
1 pc or 50 g egg
2 Tbsp or 28 g water
1 tsp or 7 g baking soda
Preheat oven to 350°F (180°C). Grease and flour two baking sheets.
Whisk flour, cocoa powder, instant coffee, salt and baking soda. Combine sugars.
Combine egg wash ingredients. Strain and chill until needed.
Cream butter. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture and blend until smooth. Fold in chocolate chips and walnuts.
Divide dough into two equal portions. Put dough on prepared baking sheet and each into a 9-byshape 4-inch rectangular bar, about ¾-inch thick. Smoothen the top. Brush surface evenly with the prepared egg wash.
Bake 30-35 minutes. Cool a few minutes. Transfer to a chopping board and slice with a serrated or bread knife into ½-inch thick pieces.
Arrange sliced cookies, cut-side down on the same baking sheet.
Lower oven temperature to 325°F (165°C). Bake cookies until dry and crisp, about 15-20 minutes. Invert cookies halfway through the baking period.
Snickerdoodles
1¾ c or 242 g all-purpose flour 1 tsp or 4 g cream of tartar 1 tsp or 7 g baking soda
¼ c or 56 g butter, cubed
¼ c or 52 g shortening
¾ c or 163 g white sugar
1 pc or 50 g egg
1½ tsp ground cinnamon
¼ c or 54 g white sugar
Preheat oven to 350°F (180°C). Grease and flour two baking sheets.
Whisk together flour, cream of tartar and baking soda. Set aside.
Cream butter and shortening. Add sugar and beat until smooth. Add egg. Add dry ingredients. Beat till blended.
Combine cinnamon and sugar.
With a small ice cream scoop, drop cookie dough into sheets. Roll each into a smooth ball. Roll balls in cinnamon sugar. Arrange on baking sheets. Flatten lightly with palm or bottom of a glass.
Bake 12-14 minutes, or until the edges are lightly browned. Cool in baking sheets for 3 minutes. Transfer to a wire rack to cool completely.
Chocolate Chip Bars
Also for those who wish to make a little extra from homemade goodies
2 c or 276 g all-purpose flour 1 tsp or 7 g baking soda
½ tsp or 5 g salt
2 c or 350 g semisweet chocolate chips
½ c or 109 g light-brown sugar
½ c or 121 g dark-brown sugar 1 c or 217 g white sugar
1 c or 225 g butter, cubed
2 pc or 100 g eggs
1 Tbsp or 13 g vanilla extract
Preheat oven to 350°F (180°C). Line a 13-by-9-inch rectangular pan with parchment or wax paper. Grease and flour the paper lining.
Whisk flour, baking soda and salt together. Set aside.
Toss chocolate chips with ¼ cup of the flour. Combine sugars. Set aside.
Cream butter until soft. Add sugar. Beat until light and fluffy. Add eggs and vanilla. Beat until smooth. Add flour and mix until blended. Fold in chocolate chips. Spread batter evenly on the prepared pan.
Bake 25-30 minutes. Cool in pan for 10 minutes before depanning. Cut into bars when cool. INQ
There will be a virtual cookbook launch on Sept. 24 on @anvilpublishing’s social media. The book will be available at select National Book Store branches.