Biscuits Pastries And Cookies Of The World – Aaron Maree

240 g (8’% oz, 1 cup) unsalted butter, softened 90 g (3 0x, “4 cup) icing (powdered) sugar, sifted 2 teaspoons vanilla essence (extract) 240 g (8″%, 2 cups) plain (all-purpose) flour, sifted glacé (candied) cherries for decoration Preheat oven to 160°C (320°F). Grease baking trays (sheets).

Cream the butter and the icing sugar until almost white, light and creamy. Add the vanilla and mix in well. Add the sifted flour and mix until well combined. Place the mixture into a piping (pastry) bag, fitted with a 1 cm (% in) star-shaped nozzle. Pipe small rosettes or stars onto the prepared tray. Decorate each cookie with half a glacé cherry. Bake in the preheated oven 10-15 minutes or until golden brown. Allow to cool on the tray. Remove to a wire rack when cold.

Makes 36 Opposite: above, Paris Sticks; below, Melting Moments S oft French shortbread dipped in chocolate. 240 g (8’/ oz, 1 cup) unsalted butter, softened 100 g (3’% 02, “4 cup) icing (powdered) sugar, sifted I teaspooon vanilla essence (extract) I egg white, lightly beaten 300 g (10′”% 0x, 2” cups) plain (all-purpose) flour, sifted 2 teaspoons lemon juice 210 g (7’/ oz) dark (plain or semi-sweet) chocolate, melted (see page 160) Preheat oven to 175°C (345°F). Line baking trays (sheets) with baking parchment. Place the softened butter, icing sugar and vanilla essence in a mixing bowl and mix until very light and fluffy and pale in colour.

Add the slightly beaten egg white and mix in thoroughly to the butter mixture. When combined, add the sifted flour and lemon juice and mix through thoroughly and quickly. Place the mixture into a piping (pastry) bag, fitted with a 1 cm (% in) star-shaped piping nozzle. Pipe the mixture onto the prepared trays in 5-6 cm (2 in) lengths, and approximately 2-3 cm (1 in) apart.

Bake in the preheated oven 10-15 minutes, or until slightly golden brown. Cool on the tray. When cool, dip 1 cm (% in) of the shortbread into the melted chocolate. Place back onto the lined tray until set. Makes 36 – 69 Relive childhood fantasies with a culinary journey along Rocky Road. If you don’t like the flavour of chernes or nuts simply swap them for more marshmallows.

With his previous book Cakes, Tortes and — Gateaux of the World, award-winning master chef Aaron Maree introduced us to a new world of different but always delicious cake recipes. In Biscuits, Pastries and Cookies of the World he serves up an equally wide-ranging and delicious selection of 150 tempting treats and mouthwatering morsels perfect at coffee time, tea time, with after-dinner coffee and liqueurs — in fact, at any time at all!

Recipes include European classics such as Amaretti, Viennese Cookies and Macaroons, worldwide family favourites such as Brownies, Chocolate Chip Cookies and Ginger Nuts, as well as the unusual and exotic: Chocolate Heaven and Mississippi Mud Squares are just two specialities to tempt the most jaded palate. Not all the recipes are sweet treats — savoury biscuits and crackers are included here together with a selection of Aaron’s own special creations. _ Every recipe in the book has been fully — tested to produce the best results. Each one is photographed in full colour, with special step-by-step photography for more complex recipes, along with useful hints and tips on how to get the maximum out of your baking.

Complete with a special section on toppings, decorations and fillings, Biscuits, Pastries and Cookies of the World is a feast of the world’s best treats for every creative cook. ; hue : a a save era As Pan %, BISCUITS, PASTRIES AND COOKIES OF THE WORLD Digitized by the Internet Archive in 2023 with funding from Kahle/Austin Foundation https://archive.org/details/biscuitspastriesOO0O0mare BISCUITS, PASTRIES AND COOKIES Ore tat EW OR TB isthe Se * ee 150 tempting dessert and teatime treats AARON MAREE LT CASSELL CASSELL Villiers House 41-47 Strand London WC2N 5JE First published in the UK by Cassell 1992 by arrangement with CollinsAngus & Robertson Publishers Pty Limited, Sydney, Australia First published in Australia in 1992 by CollinsAngus & Robertson Publishers Pty Limited A division of HarperCollinsPublishers (Australia) Pty Limited 25-31 Ryde Road, Pymble NSW 2073, Australia Copyright © Aaron Maree 1992 All rights reserved.

No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording or any information storage or retrieval system, without prior permission in writing from the publishers.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

Book Information

• Unique ID: 990654b1a023fb35
• File Extension: .pdf
• File Size: 35,272,280 bytes (33.638 MB)
• Title: –
• Author: Unknown
• ISBN: 0304342211
• Pages: 185
• Language: English (en)

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• Estimated Reading Time: 213.29 minutes
• Total Words: 42,658
• Total Characters: 241,769
• Average Words per Page: 230.58
• Average Characters per Page: 1306.86

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