Bouillon de Notes » Sweet Recipes

Millefeuille of crepes with candied orange and Grand Marnier sauce

Bouillon de Notes — Sat, 01 Feb 2014 09:11:28 +0000

Millefeuille of crepes with candied orange and Grand Marnier sauce – a dessert to succumb to.

The day before 4 organic oranges		Wash the oranges. Cut them in half and extract the juice.
Water: 500ml Orange juice + water 300g Arcacia honey		Add water to the orange juice to obtain 500ml of liquid and put this in a pan. Set aside.
		Meanwhile, remove the surplus pulp from the oranges and using a sharp knife, cut the peel into fine strips lengthwise. Set aside.
		Bring the orange juice-water mixture to a boil over medium heat. Skim, reduce the heat and add the sliced peel. Let simmer 20 minutes.
Preparation / 20 min Medium heat / 5 min Low heat / 25 min		Add 180 ml Grand Marnier and let simmer another 5 minutes. Remove from heat, let cool and keep in the refrigerator until the next day.
To prepare 1 hour before using 120 gr butter		Over low heat, melt the butter in a small pan. Let cool before using.
Low heat / 5 min
300 gr flour 100 gr castor sugar 1 Tbsp vanilla sugar a pinch of salt		In a mixing bowl, mix the flour, sugar, vanilla sugar and salt.
5 whole eggs 700 ml whole milk 125 ml lager beer		Add the eggs, milk and beer. Mix well.
melted butter 1 sachet baking powder		Then add the melted butter and baking powder.
		Puree with a hand blender till creamy and smooth.
Preparation / 10 min Rest in refrigerator/ 1 hr		Let the batter rest in the refrigerator for 1 hr.
1 tsp butter per crepe		Melt a small teaspoon of butter over high heat in a non-stick frying pan with high rim (without burning the butter). Spread the butter around the pan with a paper kitchen towel.
		When the pan is hot, put a ladleful of batter into the pan and swirl to cover the entire base and side.
		Let cook 1-2 minutes before turning the crepe over using a spatula. Then let cook the other side for a further 1-2 minutes.
High heat / 1-2 minutes per side		The crepe is cooked when it is golden. The edges should be paper thin, crispy and fragile and the center of the crepe soft.
Preparation / 25 min		Put the finished crepe on a platter. Sprinkle with 2-3 Tbsp Grand Marnier scented orange juice making sure that the edges are not moistened. They should remain crispy. Scatter 1 Tbsp orange peel over the crepe.
		Procede in the same manner with the following crepes until there is no more sauce or orange peel. Serve within the following hour by cutting pieces of cake.

Joyous King (King of joy) stuffed williams pear with almond creme in a flaky pastry pie

Bouillon de Notes — Mon, 20 Jan 2014 22:36:32 +0000

Kids love this Joyous King Cake the whole year and is a lot of fun for the whole family!

serves 8

Pastry Creme: 25 cl whole milch 1 vanilla bean		Cut vanilla bean in half lengthwise. Bring milk with vanilla bean to a boil. Remove from heat and allow to soak for 10 min.
3 egg yolk 2 tbl spoons acacia honey 2 tbl spoons starch		Whisk up egg yolk with honey until obtaining a creamy consistence. add starch and mix
		Using the tip of a knife, strip down vanilla bean on a wooden board, add seeds to milk.
Preparation time / 15 min Medium heat / 5 to 10 min		Using medium heat combine vanilla milk with yolk honey mixture in a pot, stir constantly till slightly thicken.
		Remove from heat, leave to chill.
Almond Creme: 80 grams soft butter 3 tbl acacia honey 130 grams ground almonds (premium quality) 3 eggs 3 tbl rum 1 tbl starch		Using a wooden cooking spoon combine butter and honey. Add almonds, starch, rum and eggs to a smooth mixture.
Preparation time / 5 min
Filling Crème :		Combine pastry creme with almond creme and refrigerate.
Flaky Pastry Pie : from a confectioner get 2 round slices of flaky pastry (puff pastry, 30cm) 1 nut size of soft butter 1 tbl acacia honey		Cover baking sheet with grease parchment paper, put one slice of puff pastry on top. Using a fork broach pastry.
4 peeled pears 1 little figurine (porcelain figure)		cut slices of 2 mm (3 cm away from the edges) spread evenly. Put figurine on top.
Cooled Frangipane Cream		Cover pears with the refrigerated filling creme.
		Moisten the border of the pastry, top with second round of puff pastry and press down the edges to seal.
1 Tbsp acacia honey		Brush the pie with acacia honey. Using the tip of a knife, score lines across the pie. Prick the galette with a fork.
Preparation/ 10 min Rest in refrigerator/ 1 hr		Put the pie in the refrigerator for at least 1 hr
		Preheat the oven to 180°C.
		Bake the pie for 45 minutes.
		When the top is golden, turn the pie over onto another tray covered with buttered parchment paper. Brush the top with honey and bake again till golden.
180°C / 45 min Let stand 1 hr before serving		After removal from the oven, let stand at room temperature for 1 hr before serving. The warm pie is delicious and flaky.
For a traditional french Galette des Rois, follow the same instructions omitting the pears. The pies are always more delicious when warm. If the pie is cold, warm in the oven for 10 minutes before serving. The one who gets the piece with the little porcelain figure is the ‘king’. One of the kids sits under the table and appoints who gets the next piece – that increases the tention and is a lot of fun!

Irresistible Chocolate Christmas Roll with Raspberry flavor

Bouillon de Notes — Sun, 22 Dec 2013 21:26:18 +0000

This Christmas Roll is a french tradition. It comes in all different kinds of flavors and variations. The one with chocolate and its irresistible raspberry flavor is the most favorite among kids.

serves 8

		Preheat oven to 190° C.
The (sponge) cake / biscuit 4 eggs 100 g household sugar		separate egg white and yolk. Set aside egg white. Stir up yolk and sugar to a smooth consistance.
100 g flour 1 tsp baking powder pinch of salt 2 tbls bitter kakao		Add flour, baking powder, salt and kakao powder.
		Whip up egg white and gently fold in.
20 g melted butter		Add melted butter and gently mix to a foamy homogeneous dough.
20 g Butter to grease parchment paper		Cover baking sheet (28cm x 32cm) with parchment paper and grease.
		Spread dough on to parchment paper.
Preparation time / 10 min 190°C / 12 min		Put in oven and bake for 12 min.
		Immediately after baking first spread on to, then coil up biscuit (sponge cake) into a moist kitchen towel, allow to cool down, then refrigerate. (dough facing the towel, paper on top)
Raspberry Juice 250 g frozen Raspberries 1/4 l (250ml) water 2 tbls Acacia honey		Bring water together with raspberries and honey to a boil, reduce heat, skim and allow to reduce. Cool down, set aside.
Preparation time / 20 min low heat / 20 min
Chocolate Creme 90 g chokolate (60% Kakao) 2 tbls whole milk		Use water bath to melt chocolate in milk.
40 cl whipping cream 90 g Mascarpone 1 tbls Acacia honey		Whip up cream, add honey, Mascarpone and cooled chocolate milk.
Preparation time / 15 min
Assembling Christmas Roll the biscuit roll the raspberry juice the chocolate creme		Take biscuit out of refrigerator, unroll and remove parchment paper. Drench with raspberry juice. Spread chocolate cream on to the biscuit, then coil up, refrigerate and start preparing the chocolate ganache
Preparation time / 15 min
The Chocolate Ganache : 100 g chocolate (60% kakao) 100 g milk chocolate 100 g whipping creme 20 g butter		Melt both chocolates together with liquid cream. Smoothly blend to get a creamy mix. cool down for 5 min. Add and blend in butter, bring to a luke warm temperature.
Preparation time / 15 min		Remove coiled up biscuit from refrigerator and sit on a grid. Slowly pour chocolate ganache from one side to the other. Using a dough scraper to cover the ganache completely
Decoration : 12 raspberries		Line up raspberries on top of christmas roll and refrigerate overnight – the next day it is even more delicious!

Creme Mascarpone on a tender Almond Biscuit with Strawberry Sauce and fresh Pepermint

Bouillon de Notes — Sat, 15 Jun 2013 17:37:48 +0000

Crème Mascarpone with a fresh Strawberry Salad, a Strawberry Sauce flavored with fresh Peppermint leaves on a bitter almond bisquit – served in different layers in a glass – you got the tast of summer on your palate!

12 glases

strawberry salad: 500 gr fresh strawberries		Wash strawberries, remove stems and cut length wise into 4 pieces.
2 tbs honey of acacia		In a bowl mix strawberries with honey.
Time to prepare / 10 min Allow to rest for 1 hr		Prior to preparation allow to soak and refrigerate for at least one hour.
		Preheat oven to 180°C.
biscuit of bitter almonds: 4 egg white 185 gr powdered sugar		Mix egg white and powdered sugar with an egg whisk (just mix, not to whisk stiff!).
100 gr ground almonds		Stir in ground almonds.
120 gr melted butter 1 tsp liquid almond flavor		Melt butter. Add almond flavor and melted butter to the mix. Caution: add melted butter lukewarm – NOT hot! Mix all with an egg whisk slightly.
20 gr of butter to grease cover baking sheet (29 x 38cm)		Cover baking sheet (29 x 38cm) with greased parchment paper and evenly spread mass.
180°C / 15 min Time to prepare / 10 min		Bake at 180°C for 15 min to a golden brown color.
		Then take cake out of oven and allow to cool down.
		Using a biscuit cutter cut out circles of 6cm. Set aside.
sauce of strawberry with a peppermint aroma: 300 gr fresh strawberries 20 leaves of fresh peppermint 1 tbs honey of acacia		Wash strawberries, remove stems and mix with honey and peppermint leaves in a blender.
Time to prepare / 5 min
Creme of mascarpone: 3 egg yolk 80gr sugar 400gr Mascarpone		Beat egg yolk and sugar to a creamy mass, mix in mascarpone and set aside.
Time to prepare / 5 min
Preparation of the glasses: strawberry salad strawberry/peppermint sauce biscuits of bitter almonds creme of mascarpone		put in each glass (8 cm width, 6cm height): 2 tbs of strawberry salad 1 tbs strawberry / peppermint sauce 1 slice (circle) of biscuit 1 additional tbs of strawberry / peppermin sauce Then add 1 large, generous spoon of mascarpone on top
Decoration: take 6 fresh strawberries and cut in half 12 leaves of fresh peppermint		Finally decorate each portion with one half of strawberry and one leaf of peppermint on top. and cut in half
Time to prepare / 5 min
Refrigerate for 3 hrs		Prior to serving cover glasses with wrapping film and refrigerate for at least 3 hrs.

Morello Cherry Jam

Bouillon de Notes — Sun, 20 Jan 2013 00:00:00 +0000

This is our favourite jam. It is a real breakfast treat and turn our toasts into sensations we can’t easily forget.

First day 1.4 kg morello cherries 850 gr coarse grained sugar Juice of 1 fresh lemon		Wash the morello cherries, remove the stalks and stones.
		Mix the cherries and sugar mixed with lemon juice in a jam pan. Leave to steep for 2 hours.
Preparation / 30 min. Medium heat /10 min until boiling		Next put the filled pan over medium heat and bring to a boil. Remove from heat, let cool, cover and let stand in a cool place for the day.
Second day 4 gr agar-agar (4 gr / liter of juice or a sachet of powdered apple pectin)		Sieve the mixture, remove the fruits and set aside. Pour the syrup back into the jam pan. Add the agar-agar or pectin, mix well and bring to a boil over medium heat. Stir, skim and let cook for 10 min.
		Check the consistency of the syrup by pouring one tablespoon of liquid onto a plate. On cooling, the syrup will jellify. If necessary, cook for a few minutes more to obtain a better consistency.
Medium heat / 15 min total after reaching boiling		Add the fruits, stir, leave to cook another 5 min., and skim again.
Potting5 jars with 350 gr capacity with coversMedium heat / 10 min. boiling		At the same time, boil the 5 glass jars and covers, covered completely with water, in a large pot for 10 min.
		Put a clean kitchen towel on the counter top, take out the jars and covers from the boiling water and set them upside down on the towel to dry.
		When the jam is ready, fill the jars with the boiling jam to the rim and clean the rims with a dry towel. Cover the jars immediately, put them back on the towel upside down and leave to cool. On cooling, a vacuum will be created.
		The next day, turn the jars back upright and store in a cool, dry place away from light.

Pick the cherries during good weather days far from rainy days. They will have less water content. Choose sun-ripened cherries. They will be sweeter and more fragrant. This will reduce the amount of sugar needed.

Rhubarb Cake With Soft & Crunchy Meringue On Shortcrust

Frank — Fri, 03 May 2013 17:58:53 +0000

The cake is so delicious, the dough remains crunchy, the meringue soft and crispy with the rhubarb neither sour nor too sweet – simply indescribable!

∅ 24 cm serving 6

Prepare the day before : Shortcrust 90gr of butter		Take butter out of fridge and allow to soften for about 30 min prior to using, it should still be of a firm consistence but not hard.
175 gr flour (of type 45) pinch of salt 50 ml clear water		Combine flour, butter (pieces) and cold water in a bowl, using your hands speedy mix moving from outside to inside (it is important to work quickly otherwise the dough will be too flimsy!).
Time to prepare / 10min allow to rest for 24hrs		Mix ingredients to make a chunky dough, then form to a ball and wrap into cling film, allow to rest in fridge for 24hrs.
The next day : 6 stalks of rhubarb		Peel rhubarb, cut off end pieces and remove strings, then cut into pieces of 1cm.
3 tablespoons of sugar		Combine rhubarb and sugar in a bowl and set aside at least 15 min.
Time to prepare / 5 min allow to rest / 15 min
Cake 20gr of butter to grease		Grease cake pan (porcelain, _ 24 cm / 3,5 cm height).
shortcrust (remove from fridge 1h prior to using)1 hand full of flour		Sprinkle flour on working surface, then using a rolling ping spread dough into a circle (35 cm) with a strength of 4 mm.
		Put pastry dough into the greased cake pan and carefully press in to the edges.
		Using a fork pinch dough all over.
		Then, using a knife, cut off excess dough.
		Preheat oven to 180°C.
3 tbls brown sugar 4 tbls ground almonds*		Sprinkle pastry dough with brown sugar and ground almonds.
pieces of rhubarb		Using your hands squeeze juice out of rhubarb pieces, then evenly spread on to pastry dough.
Time to prepare /15 min 180°C / baking time 30 min		Bake cake in oven for 30 min.
The pudding 1 whole egg 90ml liquid sour cream (creme fraiche) 2 tbls vanilla sugar**		Mix creme fraiche, egg and sugar in a bowl to a homogenous, creamy matter.
Time to prepare / 5 min		After 30 min take baked pastry dough with a golden brown edge out of oven and pour creme on top.
180°C / 30 min		Put cake back in the oven and bake for another 30 min.
Meringue 3 egg white 90 gr white sugar 90 gr powdered sugar		Beat egg white, as soon as it starts getting foamy mix in both kinds of sugar and keep beating till it becomes a white, elastic dough.
Time to prepare / 10min
		Take cake out of oven and lower temperature to 150°C while keeping the door a crack wide open for 3min, then close again.
150°C / 30 min		Using a spatula cover cake with meringue matter and bake 30min at 150°C, take out of oven as soon as meringue is crisp and has a golden brown color. Allow to cool down before serving

The recipe may seem a bit complicated at first but if you slowly follow each step you will be awarded a wonderful rhubarb cake.

* If no ground almonds at hand you can also use 60gr of peeled almonds instead and mix them.

**Trick (vanilla sugar): keep sugar (1kg) in a closed container together with a vanilla bean; sugar will assume flavor of vanilla and will last a few weeks (in a closed container in the cupboard)

Strawberry Mascarpone Ice Cream on Vanilla Panna Cotta with Jellied Rhubarb, Strawberry Salad and Meringue

Bouillon de Notes — Thu, 11 Apr 2013 04:58:10 +0000

This dessert is an explosion of flavors and aromas – a fresh and fruity surprise for your palate.

Serves 6

To Prepare the day before The Panna Cotta 1 vanilla pod		On a wooden board, cut the vanilla pod lengthwise using a sharp pointed knife. Scrape out the seeds.
17 fl oz (1/2 l) whole milk 1 cup (1/4 l ) liquid crème fraîche 2.6 oz (75 g) castor sugar (or 4 tbsps/90 g acacia honey) 1/3 tbsp (4 g) agar-agar		In a saucepan, whisk together the milk, crème fraîche, sugar, vanilla seeds, vanilla pod and the agar-agar. Bring to a boil whisking continuously.
Prep / 7 mins		Once the mixture starts to boil, remove from the heat and pour equally into 6 drinking glasses. Chill the glasses overnight.
Cubes of Jellied Rhubarb 5 rhubarb stalks		Peel the rhubarb stalks carefully making sure to remove any woody strands. Wash and drain them. Cut the stalks into _ inch (1.5 cm) pieces.
2.8 oz (80g) sugar or 4 tbsps (90g) acacia honey		Mix the rhubarb and the sugar in a large bowl. Let the rhubarb macerate for 15 minutes until the juice extracts.
Prep 5 mins Resting time / 15 mins Low heat / 20 mins		Gently cook the juice and pieces of rhubarb at a low heat. Simmer for 20 minutes or more according to your own preference. Chill.

Strawberry and Mascarpone Ice-cream
The day before : 2 cups (400 g) sugar 13.5 fl oz (400 ml) water		The day before, make a syrup. On a low heat, gently bring to the boil the sugar and water, stirring from time to time.
Prep of syrup / 10 mins		When the syrup is boiling and the sugar has completely melted, remove from the heat and leave to cool. Then chill. The syrup has to be cold before use.
The following day 3 cups (700 ml/23.6 fl oz) puréed strawberries (obtained from 1.9 lb (850 g) strawberries)		The following day, prepare the puréed strawberries. Wash and remove the stalks.
Prep of the puréed strawberries 10 mins		Cut them in two, blend coarsely in a blender to obtain about 3 cups (700 ml) of puréed strawberries. Chill.
4.4 oz (125 g) mascarpone		Whisk the puréed strawberries with 1 _ cups (400 ml) syrup and the mascarpone.
		Pour the very cold mixture into an ice-cream maker.
		Once the ice-cream has hardened, place in the freezer.
Flaked Almond Meringues		28 pieces
		Preheat the oven to 150°C.
3 egg whites 3.175 oz (90 g) castor sugar 3.175 oz (90 g) confectioner’s sugar		Beat the egg whites to form stiff peaks. Once the mixture starts to become foamy, sprinkle in the mixture of both sugars while beating continuously. Continue until you get a white and elastic paste.
1 handful flaked almonds		Carefully fold the flaked almonds into the paste with a wooden spoon.
0.7 oz (20 g) butter to butter the baking paper		Place a sheet of buttered paper on a baking tray (approx. 11,5 x 15 inches). Depending on the size of the meringues, two trays may be.
		Use two teaspoons to form the paste into balls the size of a big nut. Place the balls on the paper at a space of 2 inches from each other because they will swell when baked. Bake at 300°F for about 30 mins.
		Place in the oven for about 30 mins.
Prep / 15 mins 150°C / 30 mins		Half way through the cooking time, a white shell will be formed. At that point, wedge the oven door open with a small spoon so that the warm air and humidity can escape gently, thus leaving the meringues crunchy without yet moist within.
The following day The Strawberry Salad 12.4 oz (350 g) fresh strawberries		Wash the strawberries, remove the stalks, cut in 4 lengthwise.
1 tbsp honey 1 tbsp vanilla sugar		In a large bowl, gently mix the strawberries with the honey and vanilla sugar.
Prep / 10 mins		Leave to macerate in the fridge for at least an hour before serving.
Assembling the Dessert The panna cotta		Take out of the fridge the glasses filled with vanilla panna cotta.
Strawberry salad Cubes of jellied rhubarb Strawberry and mascarpone ice-cream Flaked almond meringue		On the panna cotta, place two tbsps strawberry salad drained of its juice, 1 large tbsp cubes of jellied rhubarb, 1 scoop of strawberry and mascarpone ice-cream. Crown with a flaked almond meringue.
Prep / 10 mins		Serve immediately. Make sure that your spoon cuts through all the layers so that you can savour a mouthful of all the aromas and flavours.

Heart Shaped Madeleines with Jam

Bouillon de Notes — Sat, 09 Feb 2013 11:05:18 +0000

The heart shaped madeleines are the perfect little surprise on a Valentine’s Day

8 pieces or depending on the size of muffin pans

3 eggs 1/2 cup of sugar	Whisk the eggs and the sugar with a mixer (with whisk attachment preferably) until foamy.

1/2 cup of flour	Add the flour slowly while stirring continously.

4 1/2 tbs of melted butter 3 tsp orange flower water	Add the melted butter and the orange flower water

1 ½ Tbs butter to grease the heart-shaped muffin pans (about 2 inches wide, 1 inch high or more smaller shaped muffin pans).	Grease the muffin pans well. Fill each mold about 3/4 full with the mixture.

1/3 cup apricot or cherry jam	Place one tsp well filled with the jam in the middle of the mixture. With the tip of a knife form jam into a heart.

1 hour resting	Place the heart-shaped muffin pans filled witth the mixture in the refrigerator for about an hour.

	Preheat the oven to 350°F.

Allow 15 min preparation time 350 °F / 15 à 20 min	Place the madeleines in the pre-heated oven, for about 15 min, until the edges are golden.

	Remove the madeleines from the oven, place them on a rack to cool.

Swiss Leckerli

Bouillon de Notes — Sun, 16 Dec 2012 19:01:43 +0000

Swiss Leckerli are always welcome especially around this time of the year – it’s Swiss Carnival!

1,4 Kg

100 g candied orange peel or alternatively home made the night before 2 untreated oranges	Wash oranges, cut in half, squeeze and retain juice. Pour juice using a strainer to separate pulp. Add water to make 300ml of fluid.

	Cut remaining orange halves in 2 (quarter) pieces, scrape out remaining pulp.

The sirup: 300 g of sugar 1 tbsp of vanilla sugar 300 ml fluid (water & juice)	Add sugar to fluid and bring to a boil using medium heat.

	When sugar is absorbed reduce heat and boil for 5 more minutes. Then submerge pieces of orange peel and allow to candy for about 30 min.

Preparation time / 15 minutes Low heat / 30 min after boiling Allow to sit for 1 night	Remove from heat, take out candied orange peel to sit for 1 night, Sitting on a grid

The next day	Cut orange peel into squares of 5 x 5mm

(swiss) Leckerli 300 g of whole almonds	Roughly chop up almonds into small pieces.

400 g of pine honey 150 g sugar 1 tblsp vanilla sugar	Mix honey, sugar and almonds in a large pot using low heat for about 10min. Constantly stir and wait till melted.

1 package of gingerbread spice or: 2 tsp nutmeg powder 1 tsp clove 1 tsp cinnamon 1 tsp bicarbonate grated lemon peel of 1 lemon grated orange peel of 1 small orange 3 tblsp Kirsch (Schnaps) 120g diced candied orange peel	blend and mix well gingerbread spice, grated lemon & orange, diced cherries and candied orange peel.

380g flour	Add flour and mix well to a smooth, homogeneous paste.

	Pre heat oven to 180°C.

20g soft butter to grease parchment paper	Spread greased parchment paper on a baking sheet.

	Moisten hands and spread paste to a 5mm layer on top of parchment paper.

	When temperature is reached insert baking sheet to oven and bake for about 20 to 25 min till edges begin to turn into a golden brown color. Check the dough in the middle of baking sheet with a pointy, sharp knife. When pulling out the knife has to be dry. Don’t bake too long to prevent Leckerli from becoming too dry.

Icing: Juice of one lemon 100g icing sugar	Mix lemon-juice with icing sugar in a small bowl to make a viscous fluid. Add sugar if necessary.

	Brush icing on top of dough immediately after baking.

Preparation time / 10 min. 180° 20 / 25 min.

	Using a pointy knife cut Leckerli on a wooden board into rectangular pieces of 3 cm x 1 cm while dough is still warm.

	Cookies keep well in cellophane bags or in a tin box.

Brunsli

Bouillon de Notes — Sat, 15 Dec 2012 12:11:40 +0000

These brunsli cookies are my favourite! Chocolate and chewy with just a hint of cinnamon and cloves – what a delight.

Prepare the day before baking :3 egg whites 250 g icing sugar 1 tbs vanilla flavoured sugar	Beat the egg whites and sugars until stiff peaks form.

300 g powdered almonds 200 g grated dark chocolate 50 g bitter powdered cocoa 1 level tsp cinnamon 1 level tsp powdered cloves 3 tbs Kirsch	Add the powdered almonds, the grated dark chocolate, the bitter cocoa, the cinnamon, the powdered cloves and the Kirsch. Mix dough till all ingredients are well blended.

50 g crystallized sugar	Sprinkle the crystallized sugar on work surface. Roll out dough on sugared surface, about 4 mm thick. It may be easier to cover the dough with parchment paper and then roll it out.

	With a 2.5 or 3 cm heart-shaped cookie cutter, cut out cookies.

20 g soft butter to grease baking parchment paper.	Cover baking sheet with the buttered parchment paper and place heart shaped cookies – cookies should not touch each other.

	Leave as is overnight.

The next day	Preheat over to 200 C.

	Bake cookies for 5 minutes – maximum. Do not leave in oven after cooking time, as they will dry out and will not be chewy.

	Remove from oven – set aside on rack and let cool.

	These cookies can be kept in cellophane bags or a tin box.