Wednesday 6th December 2017.
Yesterday was full on at work and I came home with a thumping headache. I couldn’t face cooking anything for dinner, so we ended up at the chippy. The sooner I could sit down and switch off last night, the better.
Today was a different story. I was home earlier from work but wanted to try out a new cookie cutter I bought in Lakeland a few weeks back. It was a button shape with four mini holes in the middle. I thought it would be perfect to try out the vanilla and chocolate button cookie recipe in The Great British Bake Off Christmas book. The recipe looked simple enough and as I enjoy baking cookies I thought there wouldn’t be any problems.
How wrong I was! My go to recipe for vanilla or chocolate roll out cookies uses four or five ingredients. This recipe used icing sugar in place of caster which isn’t unusual but just used egg yolks and asked for baking powder. Now, especially when I’m baking roll out cookies I never use baking powder as it makes the cookies expand and depending on the design can make them lose some of their shape. I was tempted to leave it out but then if the recipe said so, it must have been put in there for a reason!
Ingredients needed to bake Vanilla and Chocolate Button cookies.
Softened butter, icing sugar, plain flour and baking powder added to the mixing bowl to be rubbed in and turned into a breadcrumb like texture.
Working the dough together. Unfortunately, although my recipe proportions were right, the dough turned out very sticky.
Then I divided the dough into two equal parts. One half had vanilla added to it and the other cocoa powder to turn it chocolatey. This did not work out too well as I felt as if I should have made the two doughs separately. The cocoa powder did not work into the dough as well as it should and the result was more of a marbled effect. Well I suppose you do get buttons that looked like that but that wasn’t the effect I wanted on these button cookies!
Then, after chilling the dough in the fridge for half an hour, it was time to get the button cookie cutter out and cut out the biscuits. I was very disappointed with the cutter and despite the dough being chilled for the right time, the dough just wouldn’t come free from the cutter. The dough stuck to the rim of the cookie cutter and so I gave up. I don’t know whether it was the cutter or the dough so I went to my cookie cutter stash and found two round cutters. I cut out rounds of dough easily and then used a slightly smaller cutter to make the pattern for the rim. This just made an indentation and didn’t go all the way through the biscuit. Then, to finish, I used a skewer to make four holes in the centre of each biscuit like a button. Unfortunately due to the horrible nature of the dough used the skewers didn’t do a very good job of making the holes.
Vanilla button cookies on the cooling rack.
Chocolate Button Cookies on the rack.
As expected the cookies expanded in the oven, not a lot admittedly but enough to swell and look slightly out of shape. I wasn’t impressed with the look of them. But as I love the recipe idea, I’ve decided to try and make them again with my own tried and tested recipe for roll-out cookies. Then I might actually be able to use my button cookie cutter without the dough sticking to it!
Love Sam xx