Skip to main content

It's cookie time at Daring Bakers


Is it that the Daring Bakers challenges are getting easier, or is it that I am getting to be a better baker? Either ways, my first two challenges have been a breeze.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

We had the option of making either or both the cookies. Now, I've made marshmallows in the past but it's not an experience I want to repeat anytime soon. And I am not a big fan of mallows, those sweet sticky chocolate covered marshmallow cookies, anyway. So I decided to make just the milanos.

Making the cookie was simplicity itself. I divided the recipe by a third, so I first creamed 60 gms butter with 110 gms sugar. Then added 2 egg whites, one at a time, using my hand mixer to blend it in. In went after that 2 tsp each of vanilla and lemon extracts. Yes, everyone thought that was way too much. And although others didn't think so, I thought the end result was too lemony. Finally, I mixed in 1/2 cup of flour.

I then filled this dough in a pastry bag, sniped off 1/4 inch off the end and dropped off rounds of dough. My piping skills aren't great, but I need not worry with this one. When baked at 180C, the cookies spread out to thin perfect rounds (so it's just as well I left so much space in between each). At the end of 10 minute baking time, the cookies were brown around the edges but never got too crisp.

The filling is just a dark chocolate ganache. It was supposed to have orange zest. But with my inherent inability to zest anything, I used Lindt Intense Orange, a dark chocolate that has orange zest already added in.

I haven't had the real milanos so I really can't say if this is the real deal. But I enjoyed them (even though they were too lemony) and so did my friends. Overall, fun but not a challenge. Note to daring bakers : this is getting to be too easy! get daring!

Comments

Debbie said…
Simran, you got such a great even shape on your cookies! I did the marshmallow ones and opted to do the Milans another time (even though the Milans are one of my very favorite cookies). Great job on this challenge!
Anonymous said…
Simran,professional cookies for the challenge..have comeout so well and tempting to say..
Dips said…
Hey...those Milanos look awesome..and I do have to agree that it was pretty straightforward....and I had the real milanos just last week and apart from being a bit more thinner and flakier I think our versions come pretty close..
Those look really yummy...gr8 job...
suvi said…
these look yum!!
CurryLeaf said…
Great looking Simran.Never tried or even tasted these.A must try it seems.Being a DB suits you.These look professional.
lubnakarim06 said…
Oh wow...they look yum....
Unknown said…
Your cookies look great! The most even and perfect looking!! Look tempting!
Divya Kudua said…
Cookies look delicious and tempting..;)

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...