It was my good friend’s wedding on Sunday. Being one of the sisters, I was tasked to bake some cookies for her gatecrashing. Of course it’s not going to be some yummy cookies lah. The cookies were supposed to be forfeit items for the brothers, so I had to make sour, salty, sweet and bitter cookies to “torture” them.
To do these, I decided to use a simply yet yummy lemon sugar cookies as my base before adding in all the wasabi, bitter gourd, rose syrup and lemon. I prepared quite a huge amount of dough so I had enough to make some normal cookies for my family.
I used Martha Stewart’s recipe of simple lemon sugar cookies. These large cookies have a classic lemony flavor, a chewy texture. If you want a glistening and crackly tops, you sprinkle some sanding sugar.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups caster sugar
- 1/4 cup packed light-brown sugar
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar (optional), for sprinkling
- Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
- Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
- Scoop dough using a ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar (optional), then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
- Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely.
- Cookies can be stored in an airtight container at room temperature up to 3 days.
Love baking? SCS has launched the ultimate baking contest – the SCS Star Baker Challenge 2014 – where aspiring bakers will be acknowledged and rewarded for their baking efforts and achievements.
What do you need to do?
1. Register as a member on the SCS website.
2. Submit photos of your creations to website’s event submission page. All submissions must include a SCS foil-wrapped butter block in order to qualify.
Four finalists will be selected via public voting to compete in the final SCS Star Baker bake-off on 17 August, where they will pit their baking skills against each other before a ‘live’ audience.
The grand winner will walk away with the top prize of an all-expenses-paid trip to Australia for two worth $5,000. Consolation prizes of vouchers for culinary classes at Palate Sensations worth $1,000 each will also be awarded to the three runners-up. All finalists will also receive a trophy, specially customized SCS apron, baker’s kit and recognized as 5-Star Bakers, the highest honour in the challenge.
I will be judging the final bake-off so I hope to see you there!