KOEKIES – BASIS RESEP VIR GEBRUIK VAN FONDANT
Ek het letterlik verlede week die laaste van my Kersfeeskoekies geëet wat ek gemaak het. In ‘n lekker lugdigte houer kan jy nie verkeerd gaan nie. Dit hang natuurlik af van jou koekiebasis resep
Ingredients
200g soft butter
100g castor sugar
2 tsp lemon zest
300g cake flour
A pinch of salt (only if using unsalted butter)
1–2 Tbsp cold water (if needed)
What to do:
1. Preheat the oven to 180°C and line a baking sheet with baking paper or use a silicone mat.
2. Cream the butter, sugar and lemon zest together. Add a pinch of salt. Scrape down the
sides of the bowl to make sure all of the butter is incorporated.
3. Sift in the flour and mix. Every now and then scrape down the bowl and paddle attachment
to make sure everything is getting mixed together.
4. If necessary, add 1 Tbsp of water at a time and then briefly knead the mixture by hand until
it just comes together into a rough dough.
5. Place the dough between two sheets of baking paper and roll it out. Place it on a baking tray
and in the fridge to chill and rest for about 15 minutes.
6. Flour your cookie cutters and then stamp out your shapes, leaving plenty of space between
them. Reserve this extra dough by wrapping in clingfilm and storing in the freezer, or roll out
and repeat the cooking cutting above.
7. Bake for 12–15 minutes, or until lightly golden.
BRON – Nicolette Fick
Nicolette Fick – Ek weet nie wat die oorsprong van die resep is nie, so wie ever eienaarskap wil kleim moet dit asb doen. Die deeg word baie vinning sag as jy daarmee werk en ek werk met bietjie op ‘n slag en hou die res in die yskas. Dis soos “eet-sum-more’s”
Mariska Norval – Awesome – vreeslik dankie Nicolette Fick bly om te hoor dit hou so lank. Kraak die fondant nie?
Nicolette Fick – Dis nie fondant op die koekies nie, dis royal icing – die tegniek word ‘flooding’ genoem. As jy dit met fondant wil doen sal ek die koekies bak maar die fondant maksimum 2 dae voor die tyd opsit. Royal icing hou vir ewig.
