And a cookie is not a biscuit

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And a cookie is not a biscuit
And a cookie is not a biscuit
Anonim
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162840 170112733026788 7523123 n

It is interesting that while nobody tries to explain tiramisu as a cheese and coffee sponge cake, we are unable to leave the cookie alone. It is customary to call it a biscuit - but it is not at all, and many people also call it a cookie, so okay, but that is almost as specific as, say, calling an orchid a plant. Of course, I also understand that no host can stand without blushing when he appears with a well-packed tray in hand and says: "Who wants cookies?"

Maybe it's better to leave the cookie etymology and focus instead on why we love it so much. Well, on the one hand, because Sezám utca Sütiszörnye has been treating us to it since we were little, and on the other hand, it's not easy to find a really good cookie in Hungary (you used to be able to get half a Nusi Nasi in the Művész cinema, but it was all good).

And this vegan version - i.e. egg and spread-free - is mostly because it is prepared in just twenty minutes and is so delicious that it is best to count on at least three pieces per person. Or five. In addition, since there is nothing in them that could spoil, they can be kept very well for weeks in a sealed box.

I regularly make them as gifts, for example, this year I went to the Jerusalem Book Festival with a large box to sign - I thought that way at least those who are not interested in my books will talk to me. And now it's time for you to learn how to manipulate your environment with cookies.

Accessories (for 16-18 pieces)

The basic pasta:

2 cups flour

1 pinch s alt

½ bag baking powder

1 cup coarse cane sugar

1/2 cup oil¼ cup water

Tips for seasoning:

cinnamon, vanilla, chopped white and/or dark chocolate, coarsely ground oily seeds - walnuts, almonds, hazelnuts, poppy seeds (of course not all at the same time)

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How to make it:

1. Preheat the oven to 190 degrees.

2. Grab a large mixing bowl and sprinkle in the flour, baking powder, s alt, and sugar. If you know what you want to boost the cookie with, prepare it as well. I just made it with dark chocolate crumbs and peanut butter crumbs, but I also sprinkled a small spoonful of cinnamon. Stir the dry mixture thoroughly. Well then, the baking powder could even quote from Oz the great wizard: "I am present everywhere, although mortal eyes cannot see it."

3. Get a small mixing bowl and drip the oil into it, and at this point it's yours again: you can top it with plain water, or even orange juice, or even champagne - which works especially well with the white chocolate version. Either way, a little (homemade) vanilla essence will definitely do him some good.

4. It's time to combine the dry and wet ingredients: crush the contents of the small mixing bowl into the larger one and work it into a homogeneous mass while constantly stirring. It should have a texture similar to that of the stoned one. If it's too dry, you can water it a little more, if it's too runny, then c'est la vie, next time be more careful with the liquid - but don't worry, it will still be delicious.

5. Line a baking sheet with parchment paper and use a wet spoon to pile ping-pong ball-sized mounds of dough next to each other. Make sure there's plenty of room for them to spread out, otherwise they'll bunch up and you'll end up with sixteen Siamese cookies. Wet the spoon again, then use the side of the spoon to flatten the cookies a little. I like rustic, wild, free-spirited cookies, but if for some reason you want regular, circular cookies like the ones at Subway, you can shape the dough into balls one at a time and flatten them as well.

6. Baking time for these cookies is tricky because even though they only need 11 minutes, they look like they need at least another five minutes when they come out of the oven. However, this is a mere illusion: if you pack them back, they dry out and harden. Ten minutes after baking, they harden perfectly on the outside and remain moist on the inside.

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