By Philippa Vanstone and Carol Beckerman
A cookie compendium, packed with 500 failsafe, melt-in-the-mouth recipes, together with conventional favourites from world wide. filled with recommendation on components, simple ideas, conversions, or even troubleshooting information for while issues get it wrong. A superbly illustrated and easy-to-follow consultant to making ideal cookies each time - golden brown, crisp at the open air, sublimely wet at the inside of.
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Extra resources for 500 Cookies
Pour the mixture into the pan. Bake in the center of the oven for 40–50 minutes, until the cake is golden brown. Leave to cool slightly then turn out onto a wire rack. STORE The cake will keep in an airtight container for 3 days. BAKER’S TIP When baking with any dried or fresh fruit, toss it lightly in ﬂour before adding it to the wet ingredients. This ﬂoury coating will help stop the fruit from sinking to the bottom of the cake while cooking, ensuring it stays evenly distributed throughout. 2 In a separate bowl, sift together the ﬂour, baking powder, salt, and cinnamon.
If the mixture seems dry add the milk, 1 tablespoon at a time, until you have a smooth, glossy frosting. Leave to cool for up to 30 minutes. It will thicken as it cools. 3 Whisk the egg mixture into the ﬂour mixture until well combined. Gently add the syrup and divide the batter between the pans. 7 When thick, use half the frosting to ﬁll the cake and the other half to top it. 4 Bake the cakes in the middle of the oven for about 30 minutes, until springy to STORE This cake will keep in an airtight the touch, and a skewer inserted into the container for 3 days.
Skewer into the cake; it should come out clean. fold all the ingredients together to combine. 14 Combine the butter, cream cheese, vanilla, 15 Using an electric mixer, cream together and confectioner’s sugar, then grate in the zest. ingredients until smooth, paler, and ﬂuffy. CA A RR R OT O T C AK AKE AKE 13 If not, bake for a few more minutes and test again. Transfer to a wire rack to cool. 16 Using a palette knife, spread the frosting over the cake. Make swirls for texture. 17 For additional decoration, zest the remaining 18 Carefully place the ﬁnished cake on a serving plate or cake stand.
500 Cookies by Philippa Vanstone and Carol Beckerman
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