I smile. In a gesture of recognition and gratitude. Recognition of those thoughts with fragile edges, with fade shades and a discreet smell of white flowers. Gratitude for that creative, intimate and diffuse process that finds settlement in a strip of fine canvas. I just smile because I enjoy so much these moments when my thoughts, guided by their own wisdom, compose pictures and states and from time to time, stories about cookies!
2/3 cup flour
2 and ½ tbsp cornstarch
1/3 cup powdered sugar
¼ cup butter
1 egg yolk (room temperature)
1 tbsp milk (room temperature)
Preheat oven to 175 degrees C.
Mix butter (at room temperature) with powdered sugar until it reaches a creamy consistency.
Add egg yolk, milk and vanilla and blend.
Sift flour (mixed with cornstarch) over the butter composition of butter and stir gently with a spatula. You can use a cookie press or if you do not have one, roll the dough and cut into shapes with any cookie cutter.
Put / press cookies in a tray lined with baking paper and bake at 180 degrees C on the top rack, 10 minutes or until edges begin to brown.
Flourless Chocolate Cake
11 oz (at least 50% cocoa) chocolate
1 tbsp vanilla extract / 2 tbsp rum
1/4 tsp salt
Preheat oven to 180 degrees C.
Melt the chocolate (also add salt to enhance the taste) over a bain marie.
Separate egg whites from yolks. Beat egg yolks, then add the melted chocolate and vanilla extract or rum and stir.
Beat egg whites then, carefully incorporate them in the chocolate composition.
Line a cake pan with baking paper, pour the mixture and bake it for about 10-15 minutes or until cake’s surface is firm to touch but still soft inside.
After cooling, let the cake in the refrigerator for several hours.
You can cut the cake in half and fill it with chocolate ganache. And if you want to take the concept of chocolate delight to the extreme, you can glaze it with melted chocolate and then dust cocoa powder over the top.