With Desi now married with two gorgeous children and living in Melbourne, the tradition lives on. There wasn’t a moment where Desi’s mum (known as Yiayia) wasn’t baking Greek sweets to share and give whenever family came over or when she was visiting family and friends. Storage: The cookies can be stored in an airtight container for up to three days.Growing up in a Greek family meant that baking was an essential part of every Easter, Christmas, or family occasion to share amongst family and friends. Transfer the cookies from the baking sheets to a cooling rack. While the cookies are still warm, use a metal pastry scraper, or a knife that you don’t really care too much about (since you’re cutting on metal), and cut the flat, former cookie logs diagonally and crosswise (rather than lengthwise) in half, then cut each half diagonally into four cookies, so you get 8 cookies per log. Bake until the dough is golden brown across the top with browned edges, 16 to 18 minutes. (If you want to bake them later, cover them with kitchen towels and keep them in the refrigerator.)īake the cookies, rotating the baking sheets as well as switching them on the racks, from top to bottom, midway during baking. Preheat the oven to 350✯ (175✬) and adjust the racks in the oven to the top and bottom third of the oven. Refrigerate the dough on the baking sheets for 30 minutes. Make sure there’s at least 2 inches (5cm) of space between each log and they’re at least an inch (2,5cm) away from the edges of the pan***. Place the four logs of dough evenly spaced apart on the baking sheets, then press the logs of dough down to flatten them so they’re about 1/2-inch (1cm) thick and 1 1/2 inches (3,5cm) wide. They’re going to spread quite a bit when baked. Don’t worry if the logs are not perfectly smooth. If the dough cracks lengthwise while you’re rolling it, roll the dough a little toward you and use your thumbs to coerce the dough into the crack, then finish rolling the log, easing dough back into the crack as you go. Roll each portion into a log that’s 12 inches (30cm) long. Lightly flour the countertop and scrape the dough onto the counter, kneading it gently until it’s smooth. With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing until it’s well combined. In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a wooden spoon or spatula, mix the butter, sugar, corn syrup, and vanilla together on medium speed, beating it until it’s soft and creamy, about 3 minutes, stopping the mixer midway to scrape down the sides. Line two baking sheets (approximately 13x17 inches, 33x46cm) with parchment paper. In Nichole’s book, there are chocolate ( chokladsnittar ) and black licorice ( lakritssnittar ) variations of this cookie.ħ ounces (200g/14 tablespoons) unsalted butter, at room temperature At first bite (and at first glance) you might not expect much of these cookies, but they have a wonderful cooked sugar flavor and a snappy, buttery texture. When he took a bite of one, he looked like he was having a Proustian moment, then he nodded in approval, telling me the flavor was just right. I brought a batch of these to a friend last night who used to work with a Swedish baker. Adapted from Scandinavian from Scratch by Nichole Accettola
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