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GUAVA COOKIES a.k.a. "Goiabinha"
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If you've been to Brazil, you know we love adding "inho" and "inha" to wordsāthey mean little! Goiabinha, or "Little Guava," is a delicious cookie made with guava paste, and I canāt get enough of it. The fruity flavour of guava mixed with the buttery flakiness of this cookie is just amazing! Itās the perfect way to say goodbye to winter and hello to spring. I hope you love it as much as I do! š·
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I learned this deliciously rich and buttery sable dough recipe from the pastry chef I worked for at Cafe Boulud in NYC. It's perfect for cookies and pies! Just a tip: be gentle with the dough to avoid overworking it. A little "Baking 101": For pie dough, we combine flour with butter (and sugar) to ensure that the flour is well-coated in fat, which helps control gluten. One more tip before you start: guava paste can be quite sticky and hard to
cut into small squares, which might tempt "some people" š to snack on it and run out of the paste. A quick chill makes cutting easier; if you need a little help, simply run your knife under hot water for a clean cut.
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SABLĆ COOKIE (PIE) DOUGH
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INGREDIENTS: (This is a large batch, so use a 5Q mixer with paddle attachment) - 200g unsalted butter
- 200g confectioners sugar
- 400g pastry flour (or 300g unbleached flour and 100g corn starch/almond flour)
- pinch of kosher salt
- 2 large eggs
- Guava paste (sold in the international aisle of most supermarkets) - do not substitute for Quince paste!!!
DIRECTIONS:
The secret for a good pie is to avoid developing gluten as much as you can, or your dough will became elastic and tough! So we use confectioners sugar and pastry flour because both have corn starch in it and help "relax the gluten". You can add more corn starch or almond flour for taste (and add a bit of lemon/orange zest like the Italians do).
Instructions: - Cream butter and sugar together, until creamy and no lumps.
- Add flour.
- Add eggs. Beat until just combined. Donāt over beat!!
- The dough is soft.
- Divide in 3 or 4 parts and wrap in plastic wrap. Put in the fridge for 30 minutes at least.
- Take 1 piece.
- Open the wrap and gently work on the dough for few seconds. Itās not bread!!! You donāt want to
knead it!!
- Now you can either put the dough between 2 clean plastic wraps and use the plastic wrap roll to roll it thin. 1 cm thick.
- If you are not in the mood for guava, (š± I am in shock), don't worry! This dough is delicious and can be used for any kind of cookies! Add chips, nuts, roll in sugar, add cinnamon or other spices.
Hope you have some fun making cookies or pies with my favourite sweet dough ā¤ļø
Remember to take some pictures and tag me so I can see your creations!
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WHILE YOU ENJOY YOUR COOKIES, WE WILL KEEP WORKING ON NEW EASTER TREATS FOR YOU! š£ š°
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