"Simplicity is the ultimate sophistication" LdV

Monday, 30 April 2018

CRUNCHY LEMON AND RUM COOKIES (Cookies croustillants rhum-citron)

CRUNCHY LEMON AND RUM COOKIES
(Cookies croustillants rhum-citron)


Oh yes, they are crunchy. A little bit like biscuits but with a cookie texture. Sounds goods isn't it? This recipe was in my cahier (notepad) since a while ago (a decade...). So I gave it a go as I had to prepare some little treats for my guests at the end of the dinner the other day. They were so appreciated that only one was left for me! A good reason to prepare some only for myself! 


Wine pairing : Quarts-de-Chaume (Sweet white) from the Loire Valley.





CRUNCHY LEMON AND RUM COOKIES
A quick glance in your kitchen…

In your fridge
Egg
Butter
Lemon

In your cupboard 
Flour
Rum
Baking powder
Sugar
Icing sugar


CRUNCHY LEMON AND RUM COOKIES
For 15 cookies



200g 7,05 oz of flour
1 egg
100g 3,5 oz of soft butter
The zest and juice of 1 lemon
1 tbsp of rum
11g 0,39 oz of baking soda
30g 1,05 oz of caster sugar
1 plate with icing sugar
1 plate with caster sugar 

In a bowl, combine the egg with the butter.
Incorporate the zest and juice. Mix well.
Add the sugar, rum, flour and baking soda.
Create a big ball and refrigerate for 30 minutes.
Preheat your oven at 180° C.
Create little balls from the dough and dip them in the caster sugar plate first and then in the icing sugar plate.
Dispose them on a baking tray lined with baking paper.
Pop in the oven for 15 minutes.




Cookies croustillants rhum-citron


Pour environ 15 cookies
200g de farine
1 œuf
100g de beurre mou
Le zeste et le jus d’1 citron
2 CAS de rhum
1 sachet de levure
30g de sucre en poudre
1 assiette avec du sucre en poudre
1 assiette avec du sucre glace

Dans un bol, battez l’œuf avec le beurre.
Incorporez le zeste et jus puis ajoutez le sucre, le rhum, la farine et la levure.
Bien mélanger le tout.
Formez une boule et réfrigérez pendant 30 minutes.
Préchauffez votre four à 180° C.
Créez des petites boules légèrement aplaties avec la pâte et passez-les dans l’assiette de sucre puis dans celle de sucre glace.
Déposez-les sur une plaque recouverte de papier sulfurisé.
Enfournez-les pour 15 minutes.

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