Sage and Lemon Cookies
Lacto-Ovo Vegetarian Recipes Desserts Snacks
Minimalism. It's been with me forever, a kind of instinct to simplify everything. Life, home, food, clothing... Yesterday I came home and the fridge was empty. I emptied it because I'm going hunting for new culinary experiences (oranges, Blasco Ibanez my little Sherlocks! The first one who writes where and a representative dish - except those who have already been Sherlock - gets a surprise gift). And I thought... what should I leave you over the weekend, something good, intriguing, something to keep your taste buds busy until I return??? I have butter, flour for sure, lemon always, here are some sage leaves in the freezer too! Bingo! Cookies! Minimalist: 5 ingredients.
Ingredients
115 g salted high-fat butter (82% fat)
130-150 g all-purpose flour (type BL55/550)
50 g powdered sugar
1 tablespoon sage leaves (chopped as finely as possible)
zest from 1/2 organic lemon
Pieces: 20
How to prepare sage and lemon cookies
- In a food processor, beat the butter cut into pieces until soft.
- Zest the lemon into the powdered sugar and rub well between your fingers, so that the sugar infuses with the lemon aroma.
- Add the powdered sugar with lemon and mix for another 4 minutes until it becomes like a cream. Towards the end of the mixing time add the sage leaves, to distribute them in the mixture.
- Transfer the butter cream to a bowl. Add the flour over it and mix with a fork using mostly folding motions and pressing with the fork tines. Mix until the flour is absorbed by the butter. The result won't be a fully bound dough, more of a sandy one. That's okay.
- Turn the dough onto the work surface and with your hands press the dough from all sides to give it somewhat of a log shape and force it to "stick" together. Even now the dough will seem a bit crumbly, as if it doesn't want to stay compact. That's very good, this will give the perfect sandy final texture. It's a bit more fussy to work with this dough, but the result is worth it. If you added less flour and it was more bound, the texture after baking would suffer and during baking the cookies would lose their shape (speaking from countless experiences).
- Carefully place the log in a bag (or in two bags if the bags are smaller; cut it in half). With your hands continue to press the log to give it as round a shape as possible. The log should have a diameter of about 4 cm. Roll it gently on the table from time to time. Now that it's in the bag, the dough is easier to shape. When you no longer see cracks, it's done.
- Put the logs in the refrigerator for about 30-40 minutes.
- Remove the logs from the bag and with a knife with a thin blade (the cookies are still crumbly, a thick knife will break them) cut slices about 1 cm thick. If some cookies crack, just press them from the side to stick them back together, no panic.
- Place the cookies in the baking tray on parchment paper. Bake at 175°C for 13 minutes. The cookies will remain pale on top, they don't brown. On the bottom however they will be slightly golden. That's okay, don't bake them longer.
- Remove the cookies from the tray and let them cool completely. Only after cooling will they have the sandy texture all the way to the center.
- Serve with a coffee. Or on the plane (when I'm nervous I need to munch on something).
Untul frecat cu zahar si coaja de lamaie
Se incorporeaza faina
Pe masa de lucru se formeaza ruloul
Rulourile racite
Feliile in tava
Biscuitii copti
Dedesubt sunt usor rumeni
