Is your bake ware shiny and new? Or do you have old pieces that have been with you or your family for years? Can you imagine if bake ware could talk and tell it’s story and what it has seen. It’s sad to see beautiful baking tins, old spoons or crockery abandoned at the local op shop. These were once treasured pieces that were used over and over, now no longer of use to the new owners who may not bake or cook or maybe simple can’t fit anymore inherited pieces into their cupboards. So different to days gone by when the woman of the house “made do” with only a couple of pieces to bake, roast and cook.
I am guilty as charged of having waaaay to much “stuff” but can’t resist a new preloved piece of bake ware. “It’s useful” I convince myself. Time to declutter. But then I drag out an old baking tray and I love the way it looks full of syrupy cookies.
This recipe comes from my friend, Greg Patent and his great cook book A Baker’s Odyssey. I know you will enjoy it.
- 2 cups sugar
- 1½ cups water
- 1 teaspoon fresh lemon juice
- 1¾ cup plain flour plus 2 tablespoons
- ½ teaspoon baking powder
- ½ teaspoon salt
- 113 g butter unsalted
- ½ cup sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons yogurt
- 1 teaspoon vanilla extract
- 16 whole almonds
- Make the syrup by combining sugar, water, and lemon juice in a saucepan. Place over medium heat and bring to boil, stirring occasionally. Reduce heat and simmer for 5 minutes. Allow to cool and then refrigerate until very cold.
Preheat the oven to 180°C/350°F. Line two baking trays with baking paper.
- Sift the flour, baking powder, and salt.
In a bowl beat butter until smooth and creamy. I used a stand mixer but beating with a wooden spoon is fine. Beat in the sugar until fluffy. Beat in the egg and egg yolk followed by the yogurt and vanilla. If the mixture looks curdled that's not a problem. Gradually stir in the dry ingredients.
- Divide the dough into 16 equal portions.
- Roll into balls and arrange on baking trays. Flatten slightly and press an almond into the centre. Bake for 30 minutes until golden brown.
- As soon as they come out of the oven transfer the cookies baking dish with high sides to catch the syrup. Immediately pour the cold syrup onto the hot cookies. After 5 minutes turn the cookies over and then again a few more times. I never got all the syrup to absorb into the cookies but maybe the cookies were a little overbaked.
- Store the cookies in a sealed container in the refrigerator and they will continue to absorb the syrup and develop flavour. Enjoy with a strong espresso!