I’ve never met anyone in my life who would say no to a cookie if offered one, and as a person who likes to bake and offer cookies to anyone who would take them, I have to say that there can never be too many cookie recipes in anyone’s baking arsenal.
This one deserves a place in yours.
It’s a butter cookie but not made with any old butter, but with goat’s milk butter. Greeks use goat’s milk butter often, but the kind we mostly use is a combination of goat’s and sheep’s milk butter that’s been clarified (it’s the one we use for Christmas kourabiedes for example). This kind of butter, however, is not clarified and it’s made with just goat’s milk.
The difference between the clarified goat’s-and-sheep’s milk butter, cow’s butter and this one, is in the color, the texture and the flavor. This butter is white and shiny. It’s very creamy, even creamier than cow’s milk butter, and not grainy as clarified goat’s-and-sheep’s milk butter is. It has an ever-so-slightly tangy flavor that is also richer and more complex than cow’s milk butter and understandably so, since goat’s milk has a higher fat content than cow’s milk. It has a more gentle flavor than goat’s-and-sheep’s milk butter, not quite as aggressive, and it’s a little sweet, with sour and umami notes.
Adding it to these cookies makes all the difference as it has a particular effect on the flavor and texture compared to cow’s milk butter. These are like Viennese cookies but thinner and a bit more delicate, somewhat crumbly and soft yet crispy and impossibly buttery, and partly covering them with chocolate elevates them to another level of deliciousness.
Hope you enjoy them.
Dark chocolate-dipped goat’s milk butter cookies
Don’t substitute the goat’s milk butter with clarified goat’s-and-sheep’s milk butter because they’re not the same in consistency or flavor and you won’t get the desired result.
Use good quality chocolate with 55-60% cocoa solids. For a more “adult” version of the cookie, use a 70-75% cocoa solids.
By the way, pictured with the cookies is the best ever, heavily spiced hot cocoa I have ever made or tasted. I need to share with you, soon!
Yield: 28 cookies
Ingredients
200 g goat’s milk butter, softened
50 g icing sugar
2 tsp pure vanilla extract
200 g all-purpose flour, sifted
2 tsp corn flour, sifted
½ tsp baking powder, sifted
200 g dark chocolate (55-60% coca solids), chopped
Special equipment: stand mixer or hand-held electric mixer, fine sieve, plastic wrap, baking paper, baking pan
Preparation
In the bowl of your stand mixer (or in a large bowl) add the butter and sugar and beat with the paddle attachment (or with an electric hand-held mixer) for about 5 minutes on medium-high speed until pale and light. Add the vanilla and beat to combine. Then add the sifted flour, corn flour and baking powder and mix until combined and you have a smooth dough that will be somewhat firm.
Take it out of the bowl and shape it into a cylinder (log), 3-4 cm thick. Tightly wrap with plastic wrap and place it in the fridge for 15 minutes.
Preheat your oven to 170°C.
Line a baking pan with baking paper.
Take the log out of the fridge, unwrap and discard the plastic wrap. Cut the log into 1 cm thick cookies using a thin knife and place them on the prepared baking sheet spacing them apart by 5-6 cm as they will spread during baking.
Bake in the middle rack of the preheated oven for about 13 minutes, until pale golden, turning the baking pan around midway through baking time.
Remove the pan from the oven and allow the cookies to cool for 5 minutes on the pan. Then transfer them gently using a spatula to a wire rack to cool completely.
Melt the chocolate and dip one end of each cookie in it. Leave on a piece of baking paper to set.
They keep well for more than a week in a cookie tin at room temperature.
This one deserves a place in yours.
It’s a butter cookie but not made with any old butter, but with goat’s milk butter. Greeks use goat’s milk butter often, but the kind we mostly use is a combination of goat’s and sheep’s milk butter that’s been clarified (it’s the one we use for Christmas kourabiedes for example). This kind of butter, however, is not clarified and it’s made with just goat’s milk.
The difference between the clarified goat’s-and-sheep’s milk butter, cow’s butter and this one, is in the color, the texture and the flavor. This butter is white and shiny. It’s very creamy, even creamier than cow’s milk butter, and not grainy as clarified goat’s-and-sheep’s milk butter is. It has an ever-so-slightly tangy flavor that is also richer and more complex than cow’s milk butter and understandably so, since goat’s milk has a higher fat content than cow’s milk. It has a more gentle flavor than goat’s-and-sheep’s milk butter, not quite as aggressive, and it’s a little sweet, with sour and umami notes.
Adding it to these cookies makes all the difference as it has a particular effect on the flavor and texture compared to cow’s milk butter. These are like Viennese cookies but thinner and a bit more delicate, somewhat crumbly and soft yet crispy and impossibly buttery, and partly covering them with chocolate elevates them to another level of deliciousness.
Hope you enjoy them.
Dark chocolate-dipped goat’s milk butter cookies
Don’t substitute the goat’s milk butter with clarified goat’s-and-sheep’s milk butter because they’re not the same in consistency or flavor and you won’t get the desired result.
Use good quality chocolate with 55-60% cocoa solids. For a more “adult” version of the cookie, use a 70-75% cocoa solids.
By the way, pictured with the cookies is the best ever, heavily spiced hot cocoa I have ever made or tasted. I need to share with you, soon!
Yield: 28 cookies
Ingredients
200 g goat’s milk butter, softened
50 g icing sugar
2 tsp pure vanilla extract
200 g all-purpose flour, sifted
2 tsp corn flour, sifted
½ tsp baking powder, sifted
200 g dark chocolate (55-60% coca solids), chopped
Special equipment: stand mixer or hand-held electric mixer, fine sieve, plastic wrap, baking paper, baking pan
Preparation
In the bowl of your stand mixer (or in a large bowl) add the butter and sugar and beat with the paddle attachment (or with an electric hand-held mixer) for about 5 minutes on medium-high speed until pale and light. Add the vanilla and beat to combine. Then add the sifted flour, corn flour and baking powder and mix until combined and you have a smooth dough that will be somewhat firm.
Take it out of the bowl and shape it into a cylinder (log), 3-4 cm thick. Tightly wrap with plastic wrap and place it in the fridge for 15 minutes.
Preheat your oven to 170°C.
Line a baking pan with baking paper.
Take the log out of the fridge, unwrap and discard the plastic wrap. Cut the log into 1 cm thick cookies using a thin knife and place them on the prepared baking sheet spacing them apart by 5-6 cm as they will spread during baking.
Bake in the middle rack of the preheated oven for about 13 minutes, until pale golden, turning the baking pan around midway through baking time.
Remove the pan from the oven and allow the cookies to cool for 5 minutes on the pan. Then transfer them gently using a spatula to a wire rack to cool completely.
Melt the chocolate and dip one end of each cookie in it. Leave on a piece of baking paper to set.
They keep well for more than a week in a cookie tin at room temperature.
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