Sudah nggak sabar nih mau ngepost laporan KBB#30 karena sewaktu membuat kue nya sangat bersemangat. Maklum, aku senang sekali membuat kue kering, apalagi yang ada cheesenya! Yuuummy cocok sekali untuk dijadikan snack berbuka puasa dirumah! Aku tidak melakukan modifikasi yang drastis pada resep yang ada di 'surat cinta', aku ikut-in plek-plek-an karena penasaran juga jadinya seperti apa :) Ok, berikut laporan step-by-step by dalam pembuatan Rosemary and Cheese Spritz di tantangan ke 30 KBB.
Resep dikutip dari surat cinta ibu host (From Food Network Kitchens)
Ingredients
1 cup (2 sticks) unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated Pecorino cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg
Special Equipment: Cookie Press
1 cup (2 sticks) unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated Pecorino cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg
Special Equipment: Cookie Press
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| ini dia bahan untuk bertempurnya |
Directions
Bring all ingredients to room temperature.
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until
smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
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| ini dia hasil cetakan cookie press. Ditengahnya dikasih sprinkle sisa Parmesan cheese |
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.
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| Nah ini dia hasilnya setelah keluar dari oven |
Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie.
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| Penampakan akhir yang sudah masuk ke toples |
Selamat Menikmati ~
