Tag Archives: Flour

Salmon Mousse


I made some Salmon Mousse last month for Tapas and have to say I thought it needed something ‘more’.

I followed the recipe exactly, but…

So I headed back into town, 7 miles away for an extra ingredient, I ‘knew’ that adding some smoked salmon would be just the ticket.    Actually, I needed horseradish and napkins as well for Tapas, so it wasn’t a ‘one ingredient’ trip.

I had found the recipe for the Salmon Mousse here and since I had some salmon in the freezer, and wanted to do something fun with it, this seemed to be a natural fit.

I made the little tarts, poached some salmon I had in the freezer and proceeded to make them.  I didn’t care for the taste of the filling which is why I ended up heading back to town in search of some smoked salmon which I then added to the rest of the filling and decided it was as good as it was going to get.

And I have to admit, that even though I did not care for the tarts, one of my guests said that they did complement each other very well.

I guess I ‘taste tested’ it too much.

My ‘taste’ was tired.

Here’s the recipe for the Salmon filling first, and when I read the reviews of the recipe, they suggested making this the night before so that the ingredients could get acquainted overnight and pretend they knew it other very well.  So I did.  Make it the night before that is and stuck it in the fridge so the ingredients could get acquainted and meld together.

Here’s how I made it.

Recipe:
8 oz. Cream Cheese
1 cup fully cooked Salmon, skin and bones removed, or in this case, 4 small fillets that I had in the freezer.
3 oz. smoked salmon
2 tablespoons broth (I used the broth I poached the salmon in)
2 tablespoons Sour Cream
1 tablespoon finely chopped green onion
1 teaspoon lemon juice
1 teaspoon finely minced dill + dill for garnishing

Mix all the ingredients together and chill overnight so that the flavours will meld together and get acquainted.

I poached the salmon in a little water and white wine, then added some sliced lemons, dried dill and green onions.

 

Poached them gently then removed the salmon from the liquid, reserving a little of it for the rest of the filling.
When poaching fish, you barely cover it with liquid, never let it come to a rolling boil or even a simmer, you want the temp of the water to be about 180 degrees, this will cook the fish, really.

I let the salmon cool, then took out the dark bits, if you  have a cat handy, you can feed them this, or even give it to your dog if they like fish.  My current dog doesn’t like anything weird like fish, but…

Threw the flaked salmon into the bowl of my Kitchen Aid, along with the rest of the filling ingredients;

 

 

And let ‘er rip,  well, I mixed them together, and then they went into the fridge to rest.
While that was going on I made the tarts.

1/2 cup softened butter
3 oz cream cheese, softened
1 cup flour
Mix together and then turn out onto a pastry sheet like this.

I then kneaded it a little before dividing it up.

I knew this would make 24 tarts, so I divided it into four pieces…

Then cut each of the four pieces in half,

Each piece was then cut into thirds.  This way you know that the dough is divided evenly.

I rolled them into a ball, and pressed them  into my mini tart pans, making a shell of them.

Along the way, I had a helper, sigh…

She was more interested in the cupboard though, all that lovely space to explore.

No room for the bird in this cupboard…

After I baked the tarts at 350 degrees for about 15 minutes I took them out and was a little dismayed, they ‘ poofed’ up a lot, and when I tasted them, I really didn’t like the taste, so I decided to make some baked Wonton cups.

I just used a cookie cutter to cut rounds out, and then baked them in the oven.

I did learn a little trick.  I sprayed them, very lightly with some cooking spray before baking them.  This helped them to brown up and crisp without making them too hard.

I served some of them on some peeled cucumber rounds and decorated them with some fresh dill from my garden.

OK, so it’s just one little dill plant, but it will grow…

 

And I also served some of the salmon filling in the wonton cups, and they did disappear in short order.

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Potcakes (Potato Cakes)


A few years back we were on vacation and happened upon a restaurant called Grannies’s.

With a name like that, we had to try it.

C’mon, Grannie’s?

Visions of a grandmother standing over a stove, stirring something that smelled like heaven and tasted as good as it smelled.

So we went in and looked at the menu.  I like reading menu’s before I try the food out.  Sometimes the menu just gets downright silly with the descriptions, and you wonder why someone will shell out good money for spinach that was harvested using only gently sustainable efforts on the latter side of a new moon..

You’ve read that kind of menu, I know you have.  And maybe you’ve eaten there as well, but I love seeing the descriptions of the food offered at any new restaurant I want to try.

This menu was pretty basic, but they had one item on there that stood out for me.   And that was the Potcakes.  The only other Potcakes I’d ever heard of were the dogs that you find in the Bahamas.

So I ordered them as my side to the meatloaf, and they were so good.   Deep fried potato cakes, crispy and melty and yummy, with little bits of sweet onions mixed in.

I’ve tried to replicate them ever since, with no success.   I’ve actually eaten the evidence of my failures.  Although some have been consigned as offerings to the Kitchen Goddess. sigh

I finally done did it.   Made them, just the way I remember those Potcakes from so long ago.   And all it took was me messing up some mashed potatoes and deciding to take that failure and make a potato cake for lunch.    I’d made the mashed taters with new Yukon Gold potatoes and they didn’t have the starch in them like russets, and quite frankly they were a little gluey.  I ate a bit of them, then consigned the rest to the fridge.

I didn’t measure out exactly, but I had about 1 1/2 cups of mashed potatoes (made with fresh gold potatoes, not russet.   I just added an egg, about 1/2 cup of Wondra flour, mixed that all up with half a chopped onion and then fried them in a little hot oil.

I then glopped (technical term here) some Creme Fraiche on top of them and proceeded to eat three of them.  I left one for later.

OK, so I ate the first one I took a picture of, then proceeded to eat two more.

But they were worth it.

So, the next time you make gluey mashed taters, try adding a little Wondra Flour, a chopped onion and an egg to them, and frying them up as Potcakes.

Yorkshire Pudding


As you may have surmised by now, I like to cook.  And I also like to keep trying to get a recipe just right.  Or keep trying new ones, until I find the perfect recipe.  And by gum, I think I done it.   Found the perfect recipe for Yorkshire Puddings.

I love my Yorkies, really I do, but up til now my attempts have been a hit and miss affair.  I get recipes from friends, and they swear by them, I make them once and they turn out OK, but the next time I do it, flop.  And while I may eat the ‘hockey puck Yorkshire puds’ I still want giant, towering, light, airy, crisp puddings.  Something I can ladle my gravy over, something I can butter a little later and eat as a snack.

Just for fun I googled recipes yet again, and this time I found ‘THE RECIPE’ here , at a place called British Food on About.com.

I made them according to the instructions, in the morning, thinking if they turned out like little hard biscuits, I was out two eggs and a little time.  But they didn’t.

I did twiddle with the recipe, just a teeny bit, but that’s because I had already cracked two eggs.  I then proceeded with the recipe instructions and they turned out so well.

I was a very happy cook at this point.   I promptly inhaled two of them, and I called them breakfast at that point.

Here’s the recipe I used.   And I got a dozen lovely, tasty, airy puddings out of it.  Basically you use equal measurements of the three main ingredients.

2 eggs (I’ve been using Jumbo eggs lately cause they’ve been so inexpensive) cracked into a measuring cup.
I get a half cup of eggs from the two Jumbo eggs.
1/2 cup milk (equal amount of milk to egg)
1/2 cup all-purpose flour  (equal amount of flour to egg)
Pinch of salt

Whisk the eggs and milk together, really well, or use a hand beater.   Let this sit for about 20 minutes and then sift the flour into the egg/milk batter, beating very well, until it resembles a thick cream.  If you happen to get any lumps in there, just sieve them out.   Set the batter aside for a minimum of 30 minutes or several hours if you can.  I think the ones I baked later in the day rose higher.
Prepare the pan.  I used a 12 hole muffin pan, but if you have a pop over pan, use that.  Or you can also use a good sturdy roasting pan as well.    Put a pea sized piece of lard or shortening into each hole, if using a muffin tin, then place the pan into a very hot oven, 425-450 deg., until the oil is smoking hot.  But don’t burn it.  This really just takes a couple of minutes.

And here’s my newest tip of the week, or maybe it should be the hint of the year.  Really, it is that good.  And one I wish I’d thought of myself.

One of the main tricks of making sure that Yorkshire Pudding rises is not letting the pan with the hot fat in it cool down.  So, you keep the pan in the oven, and hope you don’t let out too much heat as you’re pouring the batter in.  Then you hurry up and shut the door, and cross your fingers you’re not going to pull out hockey pucks.

Here’s the hint/tip/LIGHTBULB over the head.  Turn on a large element on top of the stove, doesn’t have to be on a high temp, then place your pan on top of that as you’re pouring the batter into the cups/pan.  No loss of heat.

Place the pan back in the oven and bake for 20 minutes, just til they are all puffed up and golden.

Serve them alongside a lovely rib roast, or a nice roast chicken or gee, I might just make some for myself, just because.

They were the perfect accompaniment to the Standing Rib Roast.

I hope your Christmas was a good one.  I know we ate well on Christmas eve at our house.   My guests brought a wonderful assortment of vegetable side dishes as well as some desserts.  And there are no pictures of that because, I wanted to sit down and enjoy their company.

Fransk Vafler (French Waffles)


Wow, it’s the first  second day of the new year, so Happy New Year to everyone.   And it’s also 2013, finally.  Just kidding.  Can’t really believe this past year just flew by, and it was fun, mostly.
I’m looking forward to all the wonders that will unfold with the new year, which includes my cooking, and all the adventures that come from that.

I wanted to share this recipe again, I’ve actually posted about it before, but it was on my other blog and I wanted to update a couple of things, so, since it’s the first second day of the New Year, I thought it would be a great idea to share this family recipe.   This was the special occasion cookie in my family.

I love bringing French Waffles to any kind of gathering.   It’s always fun to see people’s expressions when they bite into one of these wonderful, rich, light pieces of deliciousness.   Too much hyperbole?  Nah, not if you’ve ever had one of them.

I made some to bring to the Post Apocalyptic party and they were a hit.   But then again, I expected nothing less.

To start with, they are one of the simplest cookies to put together.

Really, they are.

Well, maybe a little labor intensive until you get the hang of it, but oh, so worth it.   And one of the things I like best about them, you can make the dough ahead of time, and then just bake them at your leisure.    I’ve even been known to make the dough and freeze it, then just take out enough to bake for a quick tea and Voila!  French Waffles.

Basic recipe

1 lb. Butter
1 lb. Flour                                        (about 4 cups less 2 tablespoons)
12 Soupspoons Half and Half      ( 7 Tablespoons, I just measured it out)

Rub the butter into the flour until it resembles peas,

then add the Half and Half or light cream, mix together.  Press it lightly together on the counter.   In many respects this resembles a good pie dough, but is a lot more tender.    This will feel like a really soft sticky dough, but it should.

I divide the dough into thirds or quarters and flatten them out into a disc shape or a log, then wrap that in a piece of plastic wrap and put in the fridge for about 4 hours or longer.    I take out just a little of the dough at a time, about 20 minutes before I’m ready to roll it out.  I don’t want it really stiff, but do want it a little malleable.

While the dough is resting, prepare the sugar topping.    I’ve done this so many ways in the past, but the easiest is this:

A cutting board with the sugar on top,
(gotta say I was so impressed with myself, I finally figured out an easy way to put the sugar in one spot where it was easy to clean up, just by using my cutting board)  where I put the cut out cookies,

and flatten them with either a couple of fingers or the rolling-pin, which in turn presses the sugar into the top of the cookie.

 

Dust the counter top with some flour, and rub a little onto your rolling pin as well.   Place the dough on the counter, sprinkle just a little flour on top, then roll out.   You want this to be fairly thin, cause the cookies plump up in the oven when it bakes.  And since the cookies don’t spread out, (they plump when you cook them, sorry couldn’t resist that one), you can actually crowd them in the pan.


I use an old small liqueur glass to cut out the rounds, I like these cookies a little on the small side, but use what ever kind of cookie cutter you have.

Place the cookies on the pan after you’ve pressed some of the sugar into the tops onto a parchment sheet or silpat sheet.     Bake at 400 degrees for 12 minutes, check them after about 10 minutes, sometimes they brown faster.   I know mine did yesterday when I made a batch.   When they are a lovely light golden color pull them out.

I make the filling for the cookies while the dough is resting in the fridge.  It does take a little time, so rather than doing a load of laundry or the dishes, I make the filling and set that aside.    I used to use a buttercream filling, but it is so rich and sugary, and when I learned how to make this frosting, I decided it was perfect to fill with and it is.

Best Ever Frosting.
1 cup milk
5 tablespoons flour
Whisk the flour and milk together (I use my gravy shaker for this step) until smooth.   Then cook over a medium heat whisking constantly until comes to a boil, and cook for just a minute or so.   Pour through a strainer, just in case there were any pesky little lumps that found their way in, then cover and set aside to cool.
1 Cup Butter
1 Cup Granulated Sugar
1 teaspoon Vanilla Extract  (I use my own homemade)
In the bowl of stand mixer or with your hand mixer, mix together the butter and sugar.  I let my trusty Kitchenaid to all the work, and let it whip until the sugar has dissolved into the butter.   Then add the cooked and cooled flour/milk mixture, a third at a time, and whip it.  Continue whipping for a few minutes.  This will become light, fluffy and delicious.  Taste to make sure it’s whipped enough.     Set aside.

Put the frosting into a piping bag, I’ve found this is the easy way to do the cookies.  Pipe a little onto the back side of a cookie, then put the top on, sugared side out.   Be prepared to mash a couple of cookies while you get the hang of it, but you can eat them later, and no one will know.  These cookies are very delicate.   After you fill the cookies place them back in the fridge for an hour or so, and let them firm up again.   Then serve to your guests and stand back.   Be prepared, they won’t stop at one, well, some of them might, but most won’t.

**A couple of notes here, use Half and Half, if you use a mixture of whipping cream and milk it will make the cookies so tender, you will have a hard time filling them without crushing them.   Trust me on this, I found out the crumbly way.   But if you can’t find half and half, then by all means make your own, just use one third cream to two thirds milk, not half cream and half milk.  They will still taste wonderful however, but…

If you try these, let me know how they turned out.     And most important, have fun with it.

Jødekager (Jewish Cakes)


Jødekager, or Jewish Cakes which is a literal translation, are one of my favorite cookies.   I’ve made them pretty much every year since I learned how to bake.   And helped out my mom and sisters for years before that.

I’m going to throw in a little teeny history lesson first though, before I get to the nitty gritty on how to make these cookies.   We Danes love to bake, OK, so I know that’s a generalization, but many of us do.  And Danish bakers are famous for ‘borrowing’ recipes from other countries and cultures and making them their own.  But they do like to at least acknowledge where the original recipe came from.   Danish bakers brought home Weinerbrød from Vienna, which translates to Vienna Bread, took hamburgers home from Paris and called them Pariserbøf.   Which is probably how Jødekager came to be, a baker somewhere along the line tasted this cookies and brought them back to Denmark, where they are now one of the traditional cookies.   And made sure he acknowledged where he got them from, in the name.

I made Jødekager and Fransk Vafler this year.  I was going to make Brunkager, but my social calendar got a little full, and I ran out of time.  I’m also making some Marzipan fruit,  and I have some Home made caramel, Truffles and the fruitcake I made over a month ago.  I think I have enough goodies to take me to the New Year now.    And since I’m going to a party this weekend, I also have some goodies to take with me there as well.

Here’s the recipe and the how to’s on making Jødekager.

The recipe I use is the one my mom used, and quite frankly I see no reason to try any other one.   When I bite into one of the cookies, I get transported back to my childhood, sigh.  Christmas’s past remembered are always the best.   I can see my sister, my mother, my brother, sometimes my dad or one of my older sisters sitting at the kitchen table, and all of us having a hand in making the cookies.  Making Christmas cookies was a family affair and sometimes, it turned into a marathon cookie making session.  Now, I do it by myself so I’ve learned how to stream line the process a lot.  One essential thing I’ve found though, is I must have Christmas music playing.  For some reason the cookies taste better that way.  Well, I think they do.

So many Danish cookies are rich in butter but short on sugar, we don’t decorate cookies with frosting, we decorate them with chopped nuts and a sprinkle of sugar and cinnamon in the case of Jødekager.   And that’s OK with me.  I’m not too fond of overly frosted sugar cookies, but then again, I didn’t grow up with them either.
The following recipe is by weight, but I’m got the American measurements as well to the right.

Jødekager
1/2 Kg. Flour                                                             or               2 cups Flour
180 grams Sugar                                                     or              3/4 cup Sugar

1/4 kg. Butter                                                         or              1/2 lb. Butter
2 Eggs
1 teaspoonful Hjortetaksalt (Baking Ammonia)      or             1/2 teaspoon Baking Powder

For the topping:
1 egg white, lightly beaten
1 teaspoon Cinnamon mixed with a half cup sugar or to taste
1/2 cup finely chopped almonds mixed with a half cup sugar

To start with, cream the butter and sugar together until it is light and fluffy.  Very light and fluffy, then add the egg.   Last add the flour and baking powder, mix well.  This year I was able to get some Baking Ammonia, (YIPPEEE!!!  sorry, got excited there),  and used that instead of the baking powder.  It does make for a lighter, crisper cookie, but baking powder works well also.   I use my stand mixer, cause it saves on the old shoulder, I just can’t mix stuff up like I used to.   Once the flour has been well mixed in, form the dough into two or in my case three equal sized disks, wrap well and put into the fridge for a couple of hours.   You want the dough to rest and cool down.  Otherwise it’s very hard to roll out, with all the butter in the dough it is very soft.   I flatten the disks quite a bit before I put them in the fridge, they’re much easier to roll out then.

Take one of the disks of dough out of the fridge, and flour your board very lightly, you don’t want to add more flour than you need to, this is a delicate dough.   Roll out thinly, then cut out circles with a small cookie cutter, or in my case a wine glass.  I’ve been using this glass for years, I don’t know what I’d do if it ever broke, makes the perfect size cookie.

Brush tops with a beaten egg white, and sprinkle on a mixture of cinnamon and sugar or finely chopped nuts and sugar.  Bake in a 400 degree oven for about 8 minutes.   Check to make sure the cookies aren’t browning too fast.   I check at the seven minute mark and take off the cookies which have browned just a little, returning the cookie pan to the oven again.  Sometimes, you’ll put the same pan back in the oven two or three times for about 1 minute at a time.  I didn’t say this recipe wouldn’t be time-consuming, but oh, is it worth it.

Now since I’m a one man band when it comes to cookie making here, I prepare two or three pans full at a time, putting the cookies on parchment paper and then transferring them to the cookie sheets proper when it comes time to bake them.

Now don’t those look good enough to eat?

I need to go and finish off my Fransk Vafler now.    I’m making a new frosting to put inside this year.   I’m going to use my Best Ever Frosting instead of the Buttercream I usually use.   I think it will be good.   Of course I’m going to experiment on a couple of them first, make sure they taste OK.   If I can’t experiment on myself, who can I experiment on?

Pâte à Choux


I love Pâte à Choux, and all of its iterations.   I love it filled with Creme Patisserie, gilded with some melted chocolate, I love it filled with whipped cream and dusted with confectioners sugar, I love it made the way my mom made it, when we had unexpected company for afternoon coffee.   I love it made into dumplings for soup.   I just plain love it.     That being said, I’m going to introduce you to some of my favorite ways of preparing it, over the next few postings.   For today, I’ll go with the basics.

I actually got this recipe out of the Parade Magazine back in the 1980’s when Julia Child was still pretty active.   And I’ve been making it from her recipe ever since.     My copy of the recipe is pretty dog-eared now, and I finally figured out that I could scan it and save it on my computer.   Can anyone say DUH!!!!  At least now I don’t have to worry so much about it suddenly falling apart on me, now I just have to worry about computer crashes.  Sigh, as if there weren’t enough stuff to worry about.   There are other recipes out there, and sometimes I make this the way my mom made it as well.   Depends upon how humid it is outside.  Really!   More humid, fewer eggs needed.  But for starters, Julia’s recipe is a good one, and a good starting point.

To start with, make sure you have all the items you need ready.   The French call it Mise en Place, which means everything in place.  It just makes sense, you don’t want to be searching for anything once you get started.  Have your oven preheated, get out the utensils you need, measure out the ingredients you’ll be using, and get them ready.   This also helps you to maybe not forget key ingredients like, oh say, salt, sugar or in my case, I once made carrot cake for a friend and put the cake in the oven and thought it looked a little skimpy and realized, I’d forgotten to put the carrots into the batter!  You’ve never seen anyone get a cake out of the oven faster and fold in the carrots and back into the oven than me that day.   By the way, the cake turned out great.

Without further ado…

Preheat oven to 425 degrees.   Get out a 2 quart heavy bottom pan, a stout wooden stirring spoon and a large bowl.      Then get the ingredients together…
Pâte à Choux

1 cup water
6 tablespoons unsalted butter, cut into pieces
1/2 tsp. salt
1 cup flour, all-purpose, scooped out and leveled.
1 cup eggs,  (stirred together with a fork and measured into the cup, about 5 large eggs)

Heat water and butter together, bring to a boil.

Take off of heat and dump the flour in and begin to beat it together.

It will be rather lumpy at first but keep beating vigorously.   It does come together.  Keep beating it until it forms a large ball, then place back on medium heat and keep beating it, until it stays together and leaves a thin-film of dough on the bottom of the pan.

This tells you that a lot of moisture has evaporated, and it will accept more of the egg.   Take off of the heat now.

Add about 1/4 of the eggs to the dough and beat together.   It will look very strange at this point, cause it separates and looks rather nasty,

but keep beating together, and as soon as the egg has incorporated into the dough, dribble a little more in, and work your arm vigorously again, beating the egg in.   (at this point you can use a mixer bowl and beat it in with that, but I don’t like the dough as well when it is done this way).   Add the egg a dribble at a time, beating vigorously with each addition.    If the humidity is high, you may not need all the eggs,  but if it’s dry you will.    I’ve been making this for many years and can tell from the feel of the dough if I need all the eggs or not.    The pastry should just hold its shape when lifted with a spoon.

Now, you’re ready to bake your cream puffs.   You can spoon them onto a lightly greased baking sheet or parchment covered baking sheet.   My personal preference is for Parchment paper, but then again, it’s up to you.
Form small balls, and space them about 1 inch apart on the baking sheet.

(Sometimes I pipe the pastry onto the sheet, filling a Ziploc bag with the dough, and cutting a hole in one corner of the bag).   Using a damp finger smooth out the tops of the puffs, and brush with an egg wash if desired.   Sometimes I do this, and sometimes not.

 

Bake for about 20 minutes, or until golden and puffed.   DO NOT OPEN OVEN TO CHECK THE PROGRESS, THEY WILL FALL!   Check after 20 minutes, and if they are nice and golden brown, then pierce the side of the puff with a knife and place back in the oven.

Oh yeah, turn off the oven, before you put them back in.   This allows the steam to escape and helps them to dry out a little.

And there you have it, wonderful little puffs of golden deliciousness, ready to be filled with either savory or sweet fillings.

Have fun with your baking, if it doesn’t turn out this time, it might next time, but the process is always fun.

Fransk Vafler (French Waffles)


Fransk Vafler (French Waffles)

 Special occasions call for special dishes, ones that you make just once or twice a year.  I usually make these at Christmas and a couple other special times during the year.   Smearing just a little  butter cream frosting between two cookies, well, all I can say, sublime.     I don’t mess with this recipe, this is the way my mother made them, and personally I think they are perfect.    I guess you could fancy them up, but why?

I make Fransk Vafler once or twice a year, or for very special occasions.    The process of making them is very easy, just a little time-consuming.    And boy are they good.    Almost too good, not too sweet, rich and yet light at the same time.

The basic recipe is butter, flour and a little light cream.    Really simple, rich and good.

Start by cutting cold butter into flour, until the mixture resembles a coarse cornmeal or small peas.

Bowl of flour with grated frozen butter.

Then add the half and half, and form into a ball.   It will feel a little loose, but just keep on patting it together.   This dough is very tender from the butter and shouldn’t be  overworked.     I tried a new technique this year and grated the butter into the flour and formed the ball with the half and half.     I’m not real fond of that one and the next batch of cookies I made, I cut the butter in the old-fashioned way.

After forming the ball, flatten it out a little and place in the refrigerator to rest.    After a couple of hours or even the next day, divide the dough into quarters, and take it out of the fridge and start rolling it out.    I’ve discovered that I can pat the dough down a little more and then using my rolling-pin just get it nice and even and thin.
Cut out rounds.

I use a small juice glass for this, but use whatever you have.   Dipping the cutter into some flour helps the dough release, and you can then place them in a pan of sugar.   Pressing the cut rounds lightly into the sugar and then transferring them, sugar side up, to a parchment covered cookie sheet.

Cookie rounds in the sugar
Ready for the oven

Bake the cookies for 12-15 minutes, until puffed and lightly golden in color.

See how they puff up, that is the water in the butter expanding in the dough.
When cooled, put a smear of butter cream frosting on each cookie and make a sandwich.    (of course if you’re anything like me, you’ve already sampled one or two of the cookies after they came out of the oven. )

Put them on a plate and serve.

Now go pour yourself a cup of tea, grab a book and snuggle down on the sofa with your own plate of cookies.    Or you could share them with your sweetheart.

Just be aware, these cookies are very tender and will crumble as you bite into them, but that’s part of their charm.

 Here’s the full recipe:

French Waffles (Fransk Vafler in Danish)
1 pound cold butter, cut into chunks
4 cups flour (or one pound weighed out)
12 soup spoonfuls of light cream  (yes, soup spoons, not tablespoons, but the big soup spoons, this is a very
old recipe).
Granulated sugar to top cookies
Butter Cream frosting
Cut butter into flour until it resembles corn meal, then add the cream and stir together. Dough will be extremely soft. Shape into a flattened ball, wrap in plastic wrap and place in refrigerator for at least 2 hours to firm up. Cut dough into sections, and roll out ¼ of the dough at a time, replacing the rest in the fridge. (I take out each piece of dough about 10 minutes before I roll it out. This gives it time to warm just a smidge and makes it a little easier to roll out). Cut out rounds, then place in sugar and coat one side of cookie with sugar. I either pat the cookie into the sugar or place about 6 or 8 cookies on some sugar sprinkled on a sheet of paper and take the rolling pin and do a quick roll over. This elongates the cookie a little. Place on cookie sheet, sugar side up. Bake for about 12 minutes at 350 degrees or until color changes on cookie, I like them a tad browner, so I bake them a couple of minutes longer. This is the kind of cookie that needs  watching as some cookies are ready before others on the same pan. Just take those off and put them on a rack to cool while keeping an eye on the rest of the cookies while they bake.
After baking all the cookies put together with butter icing as a sandwich cookie.
My recipe for Butter Cream Frosting
2 cups confectioners sugar (plus a little more if needed. You be the judge. )
½ cup butter
Cream well together
Then add 1-2 teaspoons of good vanilla, or sherry or your favourite liquer.
Personally, I prefer a good glug of Kahlua in it, it adds a nice flavour and lightens
the butter cream a little .