![]() Scaling: You can double (or more!) this recipe without issue.I always dip my cookie cutters in flour before cutting for a nice, clean release. This cookie dough holds its shape for intricate designs, as well. Cookie cutters: You can use absolutely any, so pick your favorites! I have a mixture of plastic and metal and they all work amazingly well with this recipe.For other fun-flavored sugar cookies, you can also replace the vanilla with your favorite extract or emulsion to the cookie dough if you’d like. Flavors: I adore pure vanilla flavor, but for special sugar cookies that have the taste of your favorite bakery, we'll be adding pure almond extract as well - this will give these special sugar cookies the flavor profile of wedding cakes.Rolling pin: A simple wooden one is all you need, but my favorite is my Joseph Joseph Wooden Rolling Pin with adjustable rollers.Marble pastry board: This isn’t necessary, but if you have one, it’s great for keeping sugar cookie dough and pie crust cold!. ![]() Baking sheets: I use my favorite USA Pan Bakeware half sheet pans, which are aluminized steel, warp resistant and nonstick. I always line with parchment paper, not a silicone baking mat (which I find causes more spread).If you’ve found your cut-out sugar cookies lose their shape in the past, it could have been due to a few factors (too much butter in the recipe, dough too warm, dough not rolled thick enough, etc.), but I can tell you that this recipe yields absolutely beautiful edges that do not spread if you take care to roll to the appropriate thickness (if rolled too thin then they can spread) and chill the cut-out dough before baking.. ![]() This may seem too thick when you are rolling and cutting, but it’s absolutely key if you want perfect sugar cookies for munching and decorating! To ensure the wonderfully soft sugar cookies of your dreams, you want to roll the dough about ¼-inch thick.You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS: If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE.Spoon more strawberries onto each biscuit top followed by whipped cream.Spoon some strawberries onto each biscuit & top with custard place biscuit tops on top of custard.ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.BERRIES: Toss berries, sugar & brandy (if using) in a large bowl let stand for 30 minutes or up to 2 hours.Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.Strain through a fine-mesh sieve into a bowl stir in lemon juice.Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge gradually, whisk into the yolk mixture.CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl set aside.Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top. ![]()
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