Two years ago I adapted a very good recipe. I left an ingredient here, I add another one, I adjusted the rest, and of course, when I posted it, I cited the author. That recipe spread quickly and I was very happy about it, because those cookies were so irresistible that the whole Spanish population gained weight, making me look thinner. I was happy even though I come from a family where recipes are kept very secretly. I’m the black sheep!. What I didn’t like so much was that some people copied my recipe exactly like I wrote it, point-by-point, comma-by-comma, spelling mistakes included and cited Georganne as the source. Not a word about Mensaje en una galleta. It’s not that I want the cyber space to do the same I do; everybody is free to show or hide the road through which they get their inspiration from, but if in a post you mention an original recipe which you offer to your readers completely modified, maybe someone may think that it’s you the one who spent several afternoons with your nose stuck to the oven window.
Once that recipe was posted, it kept changing in my kitchen, darker, not so sweet, more aromatic. A couple of months ago, it refused to change anymore, so I had to give it a name: ‘The definitive chocolate cookies recipe’. And it is definitive, the final recipe, because you can use it to make the boy you like fall desperately in love with you, or (this is even worse), to get your house full of neighbors when the smell from your house reaches the stair landing.
- 275 grams of an extraordinary quality whole can sugar (*) finely ground.
- 250 grams of butter, the whole stick, which is convenient.
- Vanilla, all that you can pay. I am using a tablespoon, 15 ml, of a good Bourbon vanilla paste.
- ½ teaspoon of salt. Not optional.
-85 grams of Valor pure cocoa powder.
- 2 organic eggs, size S, if they are not organic, they still need to be small.
- 450 grams of flour
After having had the wool pulled over my eyes with Muscovado sugar, now I buy the sugar in the supermarket of El Corte Inglés, it comes in a plastic back where it says ‘whole cane sugar’. The brand is Special Line. You can’t read Muscovado anywhere. But as I said, I have bought some other labeled as such and they were not, the sugar got dry, hard as a stone because it was refined sugar dyed with molasses. Refined sugar is tasteless, whole cane sugar has a strong and dense flavor, a bit bitter.
I grind the sugar using the Thermomix and I confess that in order to get a complete smooth surface in our cookies I should grind it more, but I do love the crunchy touch of the tiny grains that miss the grinder.
Can I use ground white sugar? Icing sugar? Of course, you will get great cookies too, they will only miss the extra taste of this specific type of sugar.
I will tell you how I prepare them: I grind the sugar, add the butter in dices, it doesn’t even need to be at room temperature. Mix, add the eggs, vanilla and salt. Mix again, add the cocoa. Mix. I open the Thermomix, stick my nose in it and I refrain myself from eating the mixture by the spoonful. Add half of the flour, mix, and add the other half. Mix again.
I put the dough on a floured surface and knead and knead. When the dough changes its texture and stops being sticky, I extend it patting it until I get more or less double the thickness I will want for my cookies. Then I cool it until it hardens. I roll it out when it is very hard for two reasons:
- Reason 1: in order to get cookies with a smooth surface.
- Reason 2: so I do not need to go to a gym and even then, have some neighbor asking me in the swimming pool if I have had any surgery at all.
After rolling out our dough, we cool it again and then cut the cookies. Bake at 180ºC, no fan, the minutes in the oven depend on the cookie size, and on your personal preferences. Test, this dough can be eaten raw or even burnt. It’s always nice.
Note: raw dough also does fatten.
The little figures are made with colored vanilla dough covered in pink glitter and baked on top of the ‘fives’ so they stick to each other.
Drum rolls, the moment for unveiling the secret of the golden color has come. You know that in the absence of rock’n’roll, my style as a decorator is pop, brilliant and shiny colors, geometric designs. And you can search in the depths of my past, you will not find any golden color. I have decided to make this point very clear from the start, before continuing.
Last Wednesday my youngest daughter turned 5 and we celebrated it in Princelandia, a place of her liking and which ended up also being of mine, because of the premises, the unbeateable service and the faces of happiness of all the girls when they left it. María wanted to give some cookies to her friends on that day, so between the two of us we decided to make a 5 for her age and a crown for celebrating her birthday in Princelandia. Mi original idea was to make both the 5s and the crowns as chocolate cookies with pink glitter details, but María was scandalized: ‘Mom, chocolate crowns? Where have you seen chocolate crowns?’ I tried to avoid her and asked her: ‘should we put some pink royal icing then?’. She looked at me, her eyes enraged: ‘Mom, princesses’ crowns are golden’. This way the search for the philosopher’s stone began, to be more precise, the transmutation of the golden cookies. With the added difficulty that it was Saturday night.
The only golden and edible thing I had around the house was Metallic Golden Sands from Rainbow Dust, that golden dust we all buy and later on we do not know how to use. I needed to mix it with something else before applying it. I wanted the crowns to shine, a lot, I didn’t want them to have the typical rough look of the usual golden cookies, and I also wanted them not to stain the cello bags I was going to package them in. I revised everything that Haniela’s and Sweetambs had published about it and the closest thing to golden color involved alcohol, and you can call me eccentric, but no matter how much it evaporates, to add high graduation vodka to something that a group of 5 years old girls is going to eat, didn’t seem like an option to me.
Now you know. I found the way. Video.
The solution is extremely easy. The PME spray that we use when we want our royal icing to shine is the ideal ‘solvent’. To make golden paint we spray that product four or five times on a glass bowl, so we obtain a bit of liquid, then we add to it some of the golden dust and stir. In no time we will get our mixture ready to apply with a brush. It goes a long way; we painted 25 crowns with almost nothing. We just have to add more spray or dust according to our needs. Just a little warning: the first time is very important to spray on an empty bowl, if you do it on the golden dust, the expression ‘intense glow’ will fall short to describe how your face will shine.
Another advantage: it dries immediately.
We recommend to use a royal icing already dyed in a color close to gold, I used brown, yellow and ivory in order to get this shade:
As usual, thanks Reynolds for making me sound so well in English.
And one last picture:
A big fat kiss, Miriam G.
¿Qué tal el frío? ¿Notáis que se acerca la Navidad? ¿Os vais al Caribe? ¿La pasáis en familia?
Nosotras no queremos perdernos nada, nada de vuestras Navidades. Queremos ver fotos, muchas, en Cáceres o en Groenlandia, con comida o sin ella, con las nubes pasando o el horizonte despejado, rodeadas de gatos o de árboles de Navidad, no importa, las queremos ver TODAS. Por eso hemos organizado EL GRAN JUEGO FOTOGRÁFICO DE LAS NAVIDADES. Participar es muy sencillo. Solo necesitáis tener una cuenta en Instagram y un móvil que haga fotos.
Los premios son tres plazas en tres talleres de La tallerería, la que elijáis.
Las normas a seguir para participar son muy sencillas:
- Tenéis que ser seguidores de ambos blogs en Instagram:
- Cada vez que subáis una foto -no hay límite en cuanto al número – para que participe en el concurso tenéis que etiquetarnos @mensajegalleta, @cupcakesagogo y usar el hashtag #XmasMeugGogo.
- Las fotos tienen que estar tomadas con el móvil y subidas directamente, usando sólo los filtros disponibles en Instagram.
- Podéis empezar a subir fotos ahora mismo y hasta el 6 de enero.
- El día 7 de enero publicaremos el nombre de los tres ganadores.
- El jurado está compuesto, por nosotras: Belén, Estíbaliz y Miriam. No valoraremos la técnica, ni la calidad, sino especialmente la mirada que hay en cada foto.
Podéis ver las fotos que nos van llegando pinchado aquí.
Un beso gordo de las tres.
Si os asaltan las dudas, la respuesta es no, ni una gota de fondant, todo es de galleta o de glasa. Los brazos son cucharitas de un juego de cortadores de café, y las manoplas, parte de esa misma cucharita
The question: is there a gingerbread man cookie cutter that big? The answer is yes, they sell it in Germany, and a good friend has sent it to me. Thanks Lola! It’s great!
Spanish taste, and by taste I mean the sense, is delicate. For the average Spaniard, a moderate amount of spice tastes super spicy, and a reasonable amount of it, takes him to the E.R. immediately. The same happens with spices themselves, if you add some, they seem to be too many, and if you add a lot of them, just the smell makes you reject the dish. It’s not my case, I chew chili peppers, and I abuse them when I cook. In spite of this, I like my gingerbread cookies to have a delicate flavor, maybe because I do not like ginger at all. I have been about not to use it, but then it would have been complicated to ‘sell’ the definitive gingerbread cookies recipe without any ginger at all. It doesn’t matter, if you like ginger, add more, or add some cayenne if you prefer; I didn’t use it because my girls don’t like it, it will change the flavor a bit, but not the texture, and the dough will be equally easy to cut and work with.
- 100 grams of muscovado sugar; I know, I’m in love with it, I use it in every recipe, but if you don’t have it, you can use brown sugar, the less refined the better.
- 75 grams of cane honey. I’ve used a local brand, very easy to find in this area.
- 200 grams of butter, room temperature.
- 1 egg (S)
- 400 grams of flour, plus whatever amount it needs.
- 1 tsp. of powdered nutmeg
- 1 tsp. of powdered ginger.
- 1 ½ of pink pepper (or 1 tsp of black pepper).
- 2 tsp. of cinnamon
In the Thermomix or in any other robot we grind the sugar and the spices, pink pepper seeds included, until we get a fine powder. Then we add the butter and beat well. Add the cane sugar and the egg and beat until obtain a uniform dough. Incorporate the 400 grams of flour in two batches and mix very well. Put the dough on a floured surface and little by little start adding all the flour it needs; when it asks for more, we knead a bit and flatten the dough until we get a height that is more or less double the one we want for our cookies. Let it cool in the fridge and roll out. When we roll it out cold, this guarantees us a complete smooth surface. We put it back in the fridge and after a while we cut it and bake it.
A trick to bake huge cookies: bake them for 10 minutes, 180ºC or until the dough gets matt, then lower the temperature to 150ºC and bake for another 10 minutes, 15 in my case. Turn off the oven and let the cookies inside for as long as you can
Let’s go with the decoration. The white you see on the cookie is royal icing, the rest is dough. And most of the dough used as decoration goes into the oven with the gingerbread man, as that’s the way it sticks to the cookie:
- The eyes are made with chocolate dough dyed in black, my daughters’ favorite, that’s why they plucked them out and ate them first.
- The eyebrows are made with gingerbread dough with a bit of white food coloring.
- Blush: very thin gingerbread dough, less than 1mm. I tell you how I make it: I take the white rolling pin that you use with fondant, and without any of the leveling rings I roll out the dough extremely thin, mark the circle, cool the dough, and when it is very cold I take the circle out of the dough and put it on the gingerbread man. Note: my hands are very cold, that helps.
- Buttons are made of red vanilla dough, with some glitter. Yes, glitter can be baked. You roll out the red dough, put the glitter on it and then cut it.
Dough transfer glued to the cookie using royal icing:
- Holly leaves are made with colored vanilla dough. Leaves have been cut using a plunger cutter. That thing…how do you call it? Fondant cutters? They do not exist. It’s just that some cookies are big and others are small. The small red balls are also made from dough. If you baked them together, they will glue to each other.
And finally, some royal icing for the mouth, arms, legs and pupils.
When you try this recipe, please let me know what you thinUn beso, Miriam G.k.
A big kiss, Miriam G.
( Thanks Gloria!)
Cuando suena el portero automático y dicen “¿Miriam González? Traigo un paquete para usted”, cruzo los dedos y pido que sea de Chocolates Valor. Abro el paquete, y dentro ¿qué hay? ¡Chocolate! ¡Claro! Da igual el tipo, siempre es bueno. Ideo cuatro o cinco escenarios para fotografiarlo como se merece, y me prometo a mí misma que esta vez repartiré con Estíbaliz. ¿Pero qué hago? Me lo como, hasta la tableta de postres me la zampo. Cuando empiezo a ver en redes sociales un montón de agradecimientos de otros blogueros afortunados, la conciencia me da un pellizco, pero en esos momentos me queda todavía, y la conciencia con 50 gramos de chocolate encima es mucho menos crítica.
¡Gracias Valor! Por mandarme chocolate, pero sobre todo por tener una gama tan amplia, con tanta calidad, y tan asequible. Corre al súper de la esquina por este chocolate:
Every time the intercom rings and a voice say: ‘Miriam González? I have a package for you’, I cross my fingers and pray to God it comes from Valor Chocolates. I open the package and what’s inside? Chocolate! Of course! It doesn’t matter what kind of chocolate, it’s always good. Then I immediately imagine four or five different scenarios to photograph it as it deserves, and I promise myself that this time I will share that chocolate with Estíbaliz. But, what am I doing? I am eating it, even their desserts chocolate bars!. When I read in the social networks the way some other lucky bloggers express their gratitude, I get a pinch in my conscience, but in those moments, I still have a bit left, and a conscience with 50 grams of chocolate on top it’s still much less critical.
Thank you Valor! Thank you for sending me chocolate, but mostly for having such a wide product range, with high quality and affordable. Go to your nearest supermarket and get this chocolate:
Valor postres 70% una maravilla. La necesitarás para preparar está receta y compra también cacao puro Valor, lo utilizaremos.
Estas galletitas de chocolate y menta, que recuerdan mucho a esas populares chocolatinas que llevan un reloj, son sin duda la cosa más deliciosa y adictiva que he preparado jamás. ¡Vamos allá! Lo primero es preparar las mejores galletas de chocolate del mundo, y os puedo asegurar sin ningún pudor a pesar de ser la autora de la receta, que no hay otras galletas como estas.
- 150 gramos de azúcar moscabado triturado en thermomix o molinillo.
- 125 gramos de mantequilla.
- 1 huevo ecológico pequeño
- 45-50 gramos de cacao puro Valor, lo sé parece mucho.
- 225 gramos de harina a veces menos, nunca más.
- ½ cucharadita de sal, no es opcional.
- ½ cucharada o más de una buena vainilla en pasta.
Valor desserts 70%. Wonderful. You will need it in order to prepare this recipe, and buy some Valor pure cocoa powder, we will use it too.
This small mint and chocolate cookies, which I’m sure remind you of those popular chocolates with a clock in their packaging, are no doubt the most delicious and addictive thing I’ve ever made. Let’s go! The first thing is to make the best chocolate cookies in the world, and I can assure you without any shame that in spite of being the recipe author, there are no other cookies like these.
• 150 grams of muscovado sugar (grind it using a thermomix or another grinder).
• 125 grams of butter
• 1 organic egg size S
• 45-50 grams of Valor pure cocoa powder (I know, it looks like a lot)
• 225 grams of flour, sometimes a bit less, but never more than that.
• ½ teaspoon of salt, not optional.
• ½ tablespoon or more of a good vanilla paste
Claro que puedes utilizar azúcar blanquilla, y el huevo puede no ser ecológico, y el cacao puede no ser Valor, y puedes no echarle la sal y usar esencia en lugar de vainilla natural, y seguirán siendo muy ricas, pero ya no serán las mejores galletas de chocolate del mundo, serán unas galletas de chocolate muy ricas y eso no es poco.
Prepararlas es facilísimo, a mano o a máquina, como prefieras. Batimos ligeramente la mantequilla con el azúcar, y le añadimos el huevo, la sal y la vainilla, batimos un poco más y añadimos el cacao, seguimos batiendo y añadimos el harina, cuando está integrada, amasamos un rato y pensamos que esa masa nunca se va a poder estirar, amasamos un poco más y a la nevera una hora o dos. El frío la transforma y ya la podemos estirar, muy fina, dos o tres mm y vuelta otro rato al frigo. Cortamos las galletas y las horneamos mucho, tienen que quedar crujientes. Las escondemos muy bien, para que no desaparezcan mientras preparamos la crema de menta.
You can use normal granulated sugar, and the egg doesn’t need to be organic, it’s not necessary that the cocoa powder is Valor, you can do without the salt, and use some vanilla essence instead of vanilla paste and they will still be very nice, but they will not be the best chocolate cookies in the world, they will just be some nice chocolate cookies, which is fine.
It is very easy to make them, by hand or using a robot, as you prefer. We beat the butter and the sugar slightly, then add the egg, salt, vanilla and beat a bit more, then add the cocoa and keep mixing. Add the flour, and when all of it has been integrated and after kneading for a while we think we will never be able to roll it out, we knead a bit more and put it in the fridge for one hour or two. Cold transforms the dough and then we can easily roll it out, very thin, two or three millimeters thick, and then take it back to the fridge. Cut the cookies and bake them a lot, they need to be crunchy. Finally we hide them very well so they do not disappear while we prepare the mint cream.
Para la crema de menta necesitamos:
- 100 gramos de azúcar glas
- 15 ml d leche entera, esto es una cucharada.
- 1,25 ml de aroma de menta de deco relief. Esto es ¼ de cucharita.
Si es otro aroma necesitaremos más cantidad probablemente. Los aromas de Deco relief nos tienen enamoradas. Gracias a Esther ahora es fácil encontrarlos on line, los tenéis en Mummy Crafts. Lo removemos todo y ya tenemos crema de menta espesa.
For this cream we need:
• 100 grams of icing sugar
• 15ml whole milk, that is a tablespoon
• 1,25 ml of Deco Relief mint aroma, ¼ teaspoon.
If we are using another aroma we will probably need more. We are in love with Deco Relief aromas. Thanks to Esther it is very easy to find them online now; you can buy them in Mummy Craft. We just have to mix it all together and then we have a thick mint cream.
Con un cuchillo la untamos sobre las galletas de chocolate como si fuera mantequilla. Derretimos una tableta de chocolate Valor 70 y las bañamos en chocolate. Las ponemos a enfriar sobre un papel de horno, si queremos la superficie ondulada cuando el chocolate este a punto de solidificarse dibujamos los surcos con un cuchillito de plástico o un utensilio similar y voilà, ya está.
Si sois grandes amantes del chocolate y menos amantes del azúcar pasad de la crema y añadid unas gotitas de aroma de menta: ¡Espectacular!
Using a knife we spread the cream on the chocolate cookies as if it was butter. Then melt a Valor 70 chocolate bar and dip the cookies in the chocolate. Let them cool on parchment paper and if we want to give them a wavy surface, when the chocolate is about to solidify we draw the waves with a plastic knife or a similar utensil and Voila!
If you are truly chocolate lovers and you don’t like sugar that much, forget about the cream and just add some aroma drops. Spectacular!
Un beso, Miriam G.
A big fat Kiss, Miriam G.
(¡Gloria eres un sol!)