Another cookie recipe to try out. This time Middle Eastern Cookies (Pistachio with dates) exterior is coated with semolina and flour. I didn't use the ghee or butter instead I used what I have in the fridge, margarine. Since I have a big tube of margarine why not try it out. My mistake was I placed the dough in a warm oven and as a result the margarine became too runny. Overall the cookies turned out great except I didn't make it as puffy on the bottom as I would like it to be like the picture I saw here nandyala.
I understand in France they call these tea cakes. I saw many times while I was surfing the internet and thought it looked good but had never come close to one. My curiousity made me bake up a storm. My taste buds tells me it is more or less similar to pound cake.
Since it was my first time using a madeleline tray it was quite a challenge I had several questions do I grease the pan, how much batter do I fill etc. so towards the end I had more batter and more larger pieces.
I have never tasted these macarons before and decided to try baking them myself in order to taste it myself and give my final verdict. They turned out to be about 11/2" in diameter and were quite sweet for my teeth. For future reference I will reduce the confectioners' sugar. I understood that this is the original French Chocolate Macaroon from the renown "Picasso of Pastry" Pierre Herme!
One of the many recipes from Carole Walker's book. I noted that drizzle confectioner sugar while rolling is not a good idea as it starts melting so I dusted my table top with plain flour instead. I found out that while baking some of my cookies split open 'cause I didn't bring both ends together and pleat but I just folded one on top of the other. I tried gluing it with egg but this does not work either. It tasted more or less like cream cracker different from the plain sugar cookie.
