Oscar Cookies

Iñaki Mayora
Iñaki Mayora
So you can offer an Oscar to someone special without waiting for the awards ceremony, make this delicious Oscar cookie recipe!
Reviewed by Editorial Team of Kiwilimón
4
|
1 comentarios
2
Favorites
Collections
Planner
Grocery List
Ingredients
50
Servings
  • 650 grams flour 650 grams flour
  • 250 grams butter, at room temperature 250 grams butter, at room temperature
  • 900 grams icing sugar 900 grams icing sugar
  • 1 egg 1 egg
  • 1 dash cow's milk 1 dash cow's milk
  • 1 dash vanilla essence
  • 1 dash orange blossom water
  • 3 egg whites
  • few water few water
  • 150 grams dark chocolate
Preparation
4h
0 mins
Medium
  • To start, we mix the butter well with 250g of powdered sugar in a bowl. We save the remaining powdered sugar for the royal icing.
  • We add the egg and beat well until fully incorporated.
  • We add the vanilla extract and orange blossom water.
  • We sift the flour and gradually add it until everything is well integrated.
  • We finish with a splash of milk. Mix well.
  • I did it with electric whisks. A thicker powder started to form. When it no longer changed, I formed balls by hand and then joined them.
  • We sprinkle some flour on a surface and knead the dough with our hands. We knead for 5 minutes and form four balls.
  • With a wooden rolling pin, we form different sheets to the desired thickness. I think I made them too thick; I should have made them thinner.
  • We place the sheets in the fridge for at least four hours. This step is very important to make it easier to cut them later.
  • We take them out of the refrigerator and cut them with a cutter. I didn't have an Oscar-shaped cutter, so I printed an Oscar, cut it out, and used a knife to cut the shapes.
  • We place the already cut cookies in the refrigerator for about 15 minutes. This step is very important. If we put the cookies in the oven while they are cold, they will maintain their shape during baking.
  • The leftover edges can be kneaded again and used to make more cookies. Just let them sit in the refrigerator for another 15 minutes, and we can cut the new sheets.
  • We preheat the oven to 190ºC and then bake for 10-12 minutes (until the edges start to brown). Let cool and decorate.
  • Now let's move on to the royal icing. We beat the egg whites a little until they turn white and gradually add the sifted powdered sugar.
  • We beat well until fully integrated and the mixture has the consistency of toothpaste. We check by taking a little dough with a teaspoon and dropping it on top, waiting for it to merge back with the dough. If it merges back too quickly, it is not thick enough.
  • We add the desired food coloring.
  • We give the bowl where we beat the egg whites a few gentle taps against a surface to let the air bubbles rise to the top.
  • We cover with plastic wrap and let it rest for 3-4 hours.
  • After the resting time of the royal icing, we take the already cold cookies and fill a piping bag with royal icing, using a very fine round nozzle. I used a #2 nozzle.
  • Carefully go over the edge of the cookies. The piping bag should be a few centimeters above the cookie; otherwise, the lines will come out quite poorly.
  • We save a bit of royal icing in the piping bag to be able to touch up later.
  • Now let's soften the dough. To do this, we gradually add water to the mixture, spoon by spoon, until it's a bit more liquid, but not too much.
  • We fill a squeeze bottle with royal icing and fill the cookies inside the edges we've already made. We shouldn't use too much royal icing; it should not overflow, and we need to ensure it is level with the edges.
  • I make them five at a time. First the edges, and then I fill them in. Everyone has their own method.
  • We melt the chocolate and carefully cover the bases of the Oscars. I followed the same process as with the royal icing, but I don't recommend it; cleaning the chocolate nozzle and bottle was very difficult. The other option would have been to divide the icing into two (one portion larger than the other) and use brown coloring in the smaller one. I'll note that for next time. We learn from mistakes.
  • We let it cool for an hour to allow both the icing and the chocolate to harden. Be careful not to touch the icing during this time, as it can end in disaster.
  • After the time is up, we can go over the edges of the Oscars again to make them look nicer. I also went over the bases with yellow.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by