For The Love Of Baking :: May

May 25, 2008

As Chewy As Can Be!

Ok.

First, this is the most chewy cookies I’ve ever tasted in my life. I mean good-chewy! Very interesting texture as well, because it had crispy exterior, while boasting this wonderful soft grainy interior that feels surprisingly good to chew.

Second, it tasted so good, thanks to ground almond. If you’re a sweet-tooth, this is for you. If you don’t fancy cardamom, or any spices, simply ignore it. Me, a spice freak, loved the cardamom so much. In fact, I think it’s the “it” factor that made you go “mmm”. Note: use green cardamom, a.k.a. Indian cardamom. Not the white ones, a.k.a. Arabian cardamom. Ground it with mortar and pestle, a.k.a. your good old cobek.

Third, it freezes wonderfully. So you can make batches of them now, while you still have time and energy, and freeze them for Idul Fitri or whenever. Or keep them in stock for your everyday craving (true story).

Ultimately, fourth, this is dead-easy to make. A child can even bake it with eyes closed, I’m tellin’ ya.

(more…)

May 1, 2008

Nut About Cookies and Nuts!

The cookie and a tin cup of Schoko Peanut Butter chocolate drink

Cookies. Nuts. Nut about cookies and nuts.
Oh, those creatures: nuts and cookies. I can finish one tall jar of chunky Skippy by myself. I don’t even need a spoon. Fingers are all I need. For the love of peanuts. Actually, for the love of any kind of nuts! No wonder I am going nuts!

One of my favorite store-bought cookies is Pepperigde Farm. You know, beside Marks & Spencer’s. While Marks & Spencer’s give the divine gourmet flavor, Pepperidge Farm’s boast its perfect texture. Perfect coarse, perfect crunch, perfect rough face. It feels just right in your palm, feels even better between your teeth. And when the crunchiness broke into crumbs, joining together once again in your mouth to chew, you just know that it was destined to be the best texture store-bought cookies will ever achieve.

Now, it’s a little known fact that the secret to the best crunch and texture in cookies is none other than the mighty hand of a magic thing called: shortening. It’s 0%-water- 100-%-fat composition creates the ultimate characteristic a crunchy cookie always strives for. It brings them up to the pedestal then crowns them to perfection, lifts them even higher to the altar of the Gods!

But why oh why, everything good comes with a price? It’s like a punishment for human kind for having too much pleasure! That freakin’ trans fat thing. Ugh. Lately, people’s concern about trans fat had given born to this product called fortification of vitamin A, a.k.a. non-trans-fat margarine. Do you even buy that idea? What the heck, let’s throw our caution to the wind and trust the food industry for once. So I substituted margarine, the non-trans-fat one, for shortening. Then I prayed with all my heart and soul, for that perfect texture to form anyway. Please God, I beg you.

(more…)