Scarlett WTempting Hearts
July 31st 2006 09:45
Tempting Hearts
About Cookies - Tempting Hearts
The name “cookie” derives from the Dutch word “koekje” which means little cake, and arrived in the English language via the Scots language, rather than directly from the Dutch. In Scottish English the word denotes a small scone – like cake or bun, often filled with cream.
Heart to heart. Black to white. Tempting Hearts seduces lovebirds. Conquer your lover’s heart by making your own. Tempting Hearts!
INGREDIENTS
Makes 60 pieces
For the cookie dough
250 gm unsalted butter
160 gm icing sugar, sifted
1 gm salt
20 gm egg yolks
2 gm vanilla essence
3 hard boiled egg yolk, grated
350 gm cake flour, sifted
some granulated sugar, for topping
For the melted chocolate, for dipping
150 gm dark chocolate, chopped
Utensils
5-cm heart shape cookie cutters
1 bamboo skewer
1. Preheat the oven to 180 degrees Celsius. Lightly grease the baking (cookie) sheet. In a bowl, finely grate the hard boiled egg yolks with grater.
2. To make the cookie dough, beat together the butter, icing sugar and salt in a bowl until creamy, then beat in egg yolks, vanilla essence and grated hard boiled egg yolk respectively, whisk until light and fluffy. Add the sifted flour to the egg mixture and mix to form a dough; then wrap the dough in clear film and chill for at least 30 minutes.
3. To make the melted dark chocolate for dipping, put the dark chocolate in a heatproof bowl and set over a pan of simmering water or melted in the microwave on high for about 3 minutes, then set aside.
4. To make the melted white chocolate for dipping, put the white chocolate in a heatproof bowl and set over a pan of simmering water or melted in the microwave on high for about 3 minutes, then set aside.
5. To make the Heart Cookies: roll out the chilled pastry to 6mm thickness. Using a fluted rolling pin, gently press the flute pattern on the dough. Stamp out hearts with a heart shaped cookie cutter. Transfer the hearts to the baking sheets or sil-pat. Sprinkle evenly with granulated sugar and bake until golden. Transfer to a wire rack to cool.
6. Half dip cookies in either tempered dark or white chocolate paste piece by piece. When dipping, shake cookie up and down swiftly to run off excess chocolate. Then quickly place on the plastic film or strip.
7. Before the melted chocolate dries up, quickly pipe a small round chocolate dot against the chocolate dipped cookie of a different colour.
8. Quickly draw heart shape pattern with a skewer. Leave to cool.
**From “Five-Star Pastry by Tony Wong” and “Wikipedia, the free encyclopedia”**
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