“No one’s more important than people!”
That’s the one phrase that’s stuck the most with me when I was reading Julia Child’s “My Life in France” a year ago in a dingy little room in New York. This has rung true my whole life – it’s always the people. So now, I’d just like the chance to say “Thank You.” Thank you to everyone who’s taken the time to become part of my life and those who, in turn, let me become part of theirs.
And please, let's all stay in touch.
“Brownie” Roll-Out Cookies
3 cups plain flour
½ tsp salt
½ tsp baking powder
1 tsp vanilla extract
225g butter, plus a pinch of salt
1.5 cups sugar
2 large eggs, at room temp
2/3 cup unsweetened cocoa
Preheat oven to 350°F. Thoroughly mix flour, salt and baking powder. In separate bowl, mix butter, sugar, eggs, vanilla and cocoa until well combined. Add flour mixture slowly. Mix until smooth. Shape into a flattened disc and wrap in cling wrap and chill for at least one hour.
Roll the disc out on a floured counter (remember also to flour the surface of the dough lightly, as well as the rolling pin). Roll out to about ¼” thickness. Cut out shapes and place on baking tray lined with grease-proof paper. Bake in the middle shelf of oven for 11 minutes. Cookies should be slightly puffed but firm around the edges. Leave until cool to move and then transfer to cooling rack.
¾ cup icing sugar
140g unsalted butter, cubed
1.75 cups plain flour
3 large egg yolks
1.5 Tbsp matcha powder
Granulated sugar for finish
Preheat over to 350°F. Thoroughly mix icing sugar with matcha powder. Add butter and mix until smooth and uniformly green.
Add flour and mix until fully combined. Add the yolks one at a time and mix after each addition until fully combined. Shape into a disc and wrap in cling wrap. Chill fro at least 30 minutes.
In between two pieces of grease-proof paper, roll out the cookie dough to around ½” thickness. Cut with cookie cutters and place on tray lined with grease-proof paper. Bake for 12-15 minutes or until the edges are slightly golden-browned. Remove from oven and dust lightly with granulated sugar. Leave to cool slightly before moving to cooling racks.