Life is always a little sweeter when you’re baking cookies….
These beauties have a rich buttery texture and are simple to make. They are all about the butter, use a high quality butter and your favourite jam.
1/2 cup (1 stick) unsalted butter, softened
1/3 cup pure cane sugar
1 egg yolk, lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups four, ( I used a gluten free mixed and it worked perfectly)
pinch of salt
Your favourite jam or marmalade for filling
1- Preheat oven to 325 degree. Beat together butter and sugar with an electric mixer until fluffy, about 3 minutes. Add egg yolk and vanilla and mix well.
2- Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
3- Roll dough into 1-inch balls and space 1 inch apart on baking sheets lined with parchment paper.
4- Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down center again. Return to oven and bake until golden brown, about 10 minutes.
5- Let cool slightly on sheets. Fill each center with jam.
What is your favourite jam for bird’s nest cookies?
Recipe adapted from Martha Stewart Holiday Cookies
Last Friday night market was a success with our new Banana gone Gourmet jam.. Have you tried it yet with a fresh croissant?
It is also delicious on crêpes made with buckwheat flour…scroll down for the recipe…
This Sunday is our first market in Whistler… It is also Father’s Day!
Only few hours of sunshine away before we start making gooseberry jelly and strawberry jam.
We are waiting patiently, drinking chamomile and lemon balm iced tea..
And making wild flowers bouquet for our table at the market.
We hope to see you this Sunday at the Whistler’s Farmer’s Market! We will have more of the Banana gone Gourmet , Blue Velvet , Fiery Rhubarb, Sunshine in a Jar and Bitter Sweet Morning!
2 tablespoons unsalted butter
1 cup buckwheat flour
1/3 cup unbleached all- purpose flour
1/2 teaspoon salt
1 1/2 cup whole milk
3 large eggs
1.Cook the butter in a small pan, cast iron works best, until golden brown. Remove the pan from heat and let cool.
2.Sift together dry ingredients in a large bowl.
3.Whisk together milk, eggs, and brown butter in a bowl.
4.Add the egg mixture to the flour mixture and whisk until smooth.
5.Refrigerate batter, covered, for 30 minutes or overnight.
To cook the crêpes:
1.Brush a 12-inch cast iron skillet with butter and heat over med high heat. Remove the skillet from the heat.
2.Stir batter and pour about 1/4 cup into skillet, tilting and rotating pan to cover the bottom.
3.Return skillet to the heat and cook until a light golden and top appears almost dry.
4.Loosen up crêpe with a spatula and flip over. Cook until bottom is golden, about 30 seconds.
5.Slide crêpe onto a large plate and keep warm in oven while you make more crêpes in the same manner.
6.Serve with Banana gone Gourmet,Blue Velvet or Rhubarb in Bloom Jam, and crème fraîche.
Recipe adapted from The Gourmet Cookbook.