So you can offer an Oscar to someone special without having to wait for the awards ceremony, make this recipe for oscar cookies, delicious!
To start with, mix the butter with 250 gr of icing sugar in a bowl. We keep the remaining sugar glacé for royal icing.
We add the egg and beat well to integrate it.
We add the vanilla extract and the orange blossom water.
We sift the flour and add little by little until everything is well integrated.
We finish with the splash of milk. We mix well.
I have done it with some electric rods. I have been forming a thicker and thicker powder. When I did not change anymore, I formed balls with my hand and then I joined them.
We put a little flour on a surface and knead the dough with our hands. We knead for 5 minutes and form four balls.
With a wooden roller we make different plates of the thickness that we want. I think I've gone too thin, I should have made them thinner.
We put the plates in the refrigerator for at least four hours. This step is very important so that later it is easier to cut them.
We remove from the refrigerator and cut with a cutter. I did not have an Oscar-shaped cutter so I printed an Oscar, cut it out and cut the shapes with a knife.
We put the cookies already cut into 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 keep the shape during baking.
The leftover edges we can knead them again and use them to make more cookies. You just have to have 15 more minutes in the refrigerator and we can cut the new plates.
We preheat the oven to 190ºC and then bake for 10-12 minutes (until the edges begin to brown). We let cool and decorate.
Now we go with the royal glaze. Beat the egg whites a little, until they turn white, and add the sifted glacé sugar.
Beat well until it is well integrated and the mixture has the consistency of toothpaste. It is checked by taking a little dough with a spoon and throwing it on top and wait until it comes back together with the dough. If it takes very little, it is not thick enough.
We add the desired colorant.
To the bowl where we have beaten the whites we give a soft blow against a surface so that the air bubbles rise above.
Cover with plastic wrap and let stand for 3-4 hours.
After the resting time of the royal glaze, we take the already cold cookies and fill a pastry bag, with a very thin round nozzle, of real icing. I used a nozzle # 2.
We go over the edge of the cookies carefully. You have to put the sleeve a few inches above the cookie, if not, the lines will go pretty badly.
We keep some real icing on the pastry bag so we can review later.
Now let's soften the dough. To do this we add water to the mixture. Add spoonful to spoonful, until it is a little more liquid, but not much.
We fill a bottle of real icing and we are filling the cookies inside the edges that we have done before. You do not have to take much real glasa, it should not be left over, you have to get it to stay at the same level as the edges.
I'm doing them five by five. First the edges and then the fillings. Each one has its formula.
We melted the chocolate and carefully covered the bases of the Oscars. I followed the same process as with the real icing, but I do not recommend it, cleaning the chocolate nozzle and bottle has been very difficult. The other option would be to have divided the glaze into two (one portion larger than another) and to have used brown dye in the small one. For next time I'll write it down. Faults are learned.
Let it cool for an hour so that both the glaze and the chocolate harden. Be careful not to touch the glaze during this time because it can end in disaster.
After the time, we can go back to review the edges of the Oscars to make them more beautiful. I have reviewed the bases of yellow as well.
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