When I found out I was going to participate in Chef Chuck Hughes' Cookie Battle, I had a million and one ideas overwhelming me. What would I do? The weekend prior, I researched the internet to find out Chuck's favourite foods, I bought expensive nuts, I even tried spinning sugar but failed. So instead I went to yoga, saw a friend and had a mani pedi. I knew my idea would come to me, I just had to have patience.
I had no idea on how I was going to pull this off, but I thought about making a cookie that resembled the macchiato. It needed to have a fluffy creamy milky topping with a strong espresso kick. It needed to be a mouth melting delicacy that had you coming back for a second. So without further ado, here is the winning recipe.
I hope this cookie inspires you to let your creative spirit inside, guide you!
Ames' Shortbread Cookies:
1 cup of unsalted butter
1/2 cup tapioca flour
1 cup of flour
1/2 cup icing sugar
2 teaspoons of pure Madagascar vanilla
2 pinches of salt
12 discs of Belgian chocolate-dark or milk or combination
Preheat oven 350 deg.
Whip butter and vanilla together, sift all dry ingredients and then add to butter,
whip together. (I then refrigerated for 30 minutes)
Drop teaspoon sizes onto parchment paper/or un-greased cookie sheet.
Bake lightly until very light beige/brown. Let cool
Melt chocolate in microwave dish for 30 seconds at time stirring until fully melted.
Dip half of shortbread into chocolate. Set cookies in freezer.
1 cup of white sugar
1/3 cup of water
1/4 teaspoon of cream tartar
2 egg whites
2 tablespoons of instant espresso
1-2 teaspoon of vanilla sugar
1-2 teaspoon of ground cinnamon
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.
Using a piping bag, frost a small amount of cookie with base frosting, once all cookies are frosted add 2 tablespoons of instant espresso to remainder of frosting, mix thoroughly. Frost again with another layer of espresso flavoured frosting.
Makes approx. 2 dozen cookies
Special thanks to Gastropost for this opportunity!
More Photos COMING SOON ...