So you made our cultured butter recipe and now you need a recipe to use the cultured butter... Look no further, here it is! These have an indescribable flavour from the cultured butter. You can bake them with regular old North American supermarket butter - but why would you?
|All purpose flour||2 Cup (32 tbs) (256g)|
|Baking powder||1/2 Teaspoon (2 mL)|
|Coarse salt||1/4 Teaspoon (1 mL)|
|Cultured butter||1 Cup (16 tbs) , softened (240g)|
|Granulated sugar||2/3 Cup (10.67 tbs) (130g)|
|Demerara sugar||1/4 Cup (4 tbs) (55g,for rolling)|
1.Preheat oven to 325ºF (160ºC).
2.Line a baking sheet with parchment.
3.Mix together flour, baking powder and salt.
4.In an stand mixer with the paddle attachment, cream butter until fluffy.
5.Add granulated sugar and continue creaming until light and fluffy.
6.Beat in egg yolk until combined.
7.With mixer on low, slowly add flour mixture until combined.
8.If the dough is too warm to work - refrigerate to stiffen.
9.Divide dough into two balls.
10.Roll each ball into a log thats about 1.5 in diameter.
11.Sprinkle the Demerara sugar on your work surface, sugar in the raw works great too.
12.Roll each log in the sugar until covered.
13.Wrap and refrigerate at least one hour, or freeze to bake next week.
14.Use a very sharp knife to cut each log into 1/4 thick cookies.
15.Place cookies about an 1 apart on baking sheets.
16.Bake until edges and bottoms are a dark golden brown, about 18 minutes.
17.Cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
18.Serve and enjoy!