Cookies "Tangerine sticks"
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Delicate, crumbly cookies with a light aroma of tangerines and sweet chocolate glaze.
Probably, many of us got our fill of tangerines during the New Year holidays and are now lying around and “boring” these fragrant, sweet and bright fruits. But everything ingenious is simple. It seems like an ordinary shortbread dough, but by adding juice and zest from a tangerine, we get cookies with the taste and aroma of the New Year in the form of sticks or fingers. I found this delicious idea on an Australian food website.
The structure of the “Tangerine Sticks” cookies is similar to Baku Kurabye, but the dough is more liquid, which means we will cool it twice: after kneading and after molding the cookies, so that after baking we don’t end up with pancakes instead of sticks.
Let's prepare the ingredients: the butter must be softened in advance at room temperature. Depending on the size and juiciness of the tangerines, you may need 3-4 of them. Using a fine grater, remove the zest and squeeze the juice out of the pulp. The dough is not very sweet, so milk chocolate icing will add sweetness, but it can be replaced with bitter chocolate if desired.
Ингредиенты
Butter (soft) - 250 g
Powdered sugar - 80 g
Potato starch - 2 tbsp. (without slide)
Wheat flour - 300 g
Tangerine zest - 2 tbsp. + a little for decoration
Tangerine juice - 60 ml
Milk chocolate - 80 g
Рецепт
1. Place soft butter and powdered sugar in a deep bowl. Mash the ingredients with a spatula and then beat until fluffy.
2. You can also use a mixer, but a spatula does the job perfectly. Add tangerine zest to the whipped mixture.
3. Pour in tangerine juice; you don’t have to strain it, but use it with the pulp.
4. Stir the juice and zest into the butter mixture, then sift the flour and starch into a bowl.
5. Let's start kneading the dough first with a spatula, and then continue kneading with our hands. As soon as the flour and starch have combined with the oil-tangerine mixture, stop kneading. The result is a very soft dough, from which sticks cannot yet be made. Cover the bowl with the dough and put it in the refrigerator for 1-1.5 hours.
6. Prepare a large baking sheet and line it with baking parchment. You get a lot of cookies. I piped the dough from a pastry bag without a nozzle into sticks of 15 cm each, and I got 24 pieces. When forming cookies, leave some space between the pieces, because the sticks will spread a little in the oven. We remove the baking sheet with the preparations to a cold place for 30 minutes, while we preheat the oven to 180 degrees.
7. Bake the sticks in a preheated oven for about 15 minutes or until done. The cookies will not brown much, just become golden around the edges. While the cookies are baking, melt the milk chocolate in a steam bath, first chopping it with a knife. Let the finished cookies cool completely on the baking sheet, then decorate them with a mesh of melted chocolate and a small amount of zest. We did not temper the chocolate, which means that it will not completely harden at room temperature and will stain your fingers a little. I took the baking sheet to a cold place where the chocolate set in 15 minutes.
8. Bake the sticks in a preheated oven for about 15 minutes or until done. The cookies will not brown much, just become golden around the edges. While the cookies are baking, melt the milk chocolate in a steam bath, first chopping it with a knife. Let the finished cookies cool completely on the baking sheet, then decorate them with a mesh of melted chocolate and a small amount of zest. We did not temper the chocolate, which means that it will not completely harden at room temperature and will stain your fingers a little. I took the baking sheet to a cold place where the chocolate set in 15 minutes.
9. Tender, crumbly, without adding baking powder or eggs, with the aroma of the New Year. Bon appetit!