By Katherine Pomroy
THE CREAMING METHOD/ Swiss Butter cookies
A wide variety of cookies are made using the creaming method. These include plain Shrewsbury cookies, French sablés, fork cookies, melting moments, snicker doodles and Swiss butter cookies. The fat and sugar are creamed - or beaten - together either until just blended or, more usually, until they are well-aerated and have a light and fluffy texture. Eggs and dry ingredients are then added a little bit at a time. The fat should be soft enough to beat easily, so remember to remove it from the refrigerator at least 30 minutes before you start mixing. Unsalted (sweet) butter is the best choice, but if you are going to use margarine, use the firm block type rather than softer margarine that is sold in tubs. The eggs should also be at room temperature or they may curdle the creamed mixture when they are added. It is not essential to use an electric mixer or food processor for the creaming method - a wooden spoon does a perfectly good job but it definitely makes the process easier and quicker.
Cook's Tip
Creamed mixtures have a tendency to
curdle when the eggs are added. To avoid
this, add the eggs a little at a time and
beat well after each addition. If the
mixture does curdle, beat in /5mll I tbsp
of the flour before adding more egg.
Updated at: Thu, 17 Aug 2023 11:32:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories103.7 kcal (5%)
Total Fat6.4 g (9%)
Carbs9.9 g (4%)
Sugars2.3 g (3%)
Protein2.1 g (4%)
Sodium3.4 mg (0%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
SWISS BUTTER COOKIES
Instructions
Step 1
I Put the butter in a large mixing bowl and beat with an electric mixer or a wooden spoon until it is softened and creamy. Add the sugar and beat in until it is completely incorporated. Continue beating until the mixture is light, fluffy and much paler in colour.
Step 2
2 Beat the egg lightly with a fork. Add the egg to the butter mixture, a little at a time, beating well after each addition.
Step 3
3 Sift the flour and cornflour over the creamed ingredients. This will remove any lumps and incorporate air, making your cookies lighter. Add the ground almonds and stir together to make a soft dough.
Step 4
4 Shape the dough into a ball, then flatten it slightly into a round - this makes it easier to roll out. Wrap the dough tightly in clear film (plastic wrap) and chill for about 30 minutes, or until the dough is fairly firm. Meanwhile, preheat the oven to 180°C/350°F/Gas 4. Lightly grease two baking sheets or line them with baking parchment.
Step 5
5 Roll out the dough on a lightly floured surface to 3mm/«in thick. Cut the dough into rounds with a 7.5cm/in plain cutter and place on the baking sheets. Bake for about 15 minutes until golden. Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
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