recipe

Vanilla And Chocolate Button Cookies

vanilla and chocolate button cookies recipe

I was carrying the idea for button cookies in my head for quite some time. The only thing that I was still searching for was the right kind of dough, one that would not change its shape while baking. And after making these Pizza Slice Cookies just recently I thought: ‘Hey, this could work for the buttons too!’

 
 

vanilla and chocolate button cookies recipe

So, the Button Cookie project could begin.

I made vanilla ones and chocolate ones as well. And let me tell you this, they both taste amazing. They are full of flavor and are addictively crispy… a little bit dangerous, I would say… just to let you know and warn you… 🙂

Here are all the details you need to bring these cuties on your table…

 
 

vanilla and chocolate button cookies - final 4 wm

1. In the bowl of your electric mixer, mix the butter and sugar until fluffy.

2. Add the flour, a few tablespoons at a time.

3. Add the vanilla extract and salt.

4. Using your hands, form a ball.

5. Cut the ball in half.

6. Add the cocoa powder to one of the halves and knead it into the dough.

7. Place both dough balls on a larger plate, cover with plastic wrap and refrigerate for about 30 minutes.

 
 

vanilla and chocolate button cookies recipe

8. Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.

9. Place one of the dough balls on a lightly floured surface and roll it out to about ⅛-inch (0.3 cm) thickness.

 
 

vanilla and chocolate button cookies recipe

10. Use an ⅕-inch (5 cm) round cutter to cut out round shapes.

 
 

vanilla and chocolate button cookies recipe

11. Use a slightly smaller cutter to press it into each cut out round. Press only about halfway through to make a decorative indentation.

 
 

vanilla and chocolate button cookies recipe

12. Using a wider straw, cut out buttonholes (use a toothpick or a wooden skewer to remove the dough from the inside of the straw).

 
 

vanilla and chocolate button cookies recipe

13. Transfer the rounds onto the lined baking sheet.

14. Bake at 350 °F (175 °C) for about 9-10 minutes or until the edges are lightly golden brown.

15. Repeat with all the remaining dough.

16. Re-roll any scraps and cut out more cookies.

 
 

vanilla and chocolate button cookies recipe

Cute as a button! 🙂

 
 

vanilla and chocolate button cookies recipe

Can you smell the vanilla? Mmm. I wish you could. It’s divine. 🙂

Enjoy!

With love,
Petra

 

5.0 from 1 reviews
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Vanilla And Chocolate Button Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 60 cookies
 
Ingredients
  • ¾ cup + 2 tbsp (200 grams) unsalted butter, softened
  • ¾ cup + 2 tbsp (100 grams) confectioners' sugar
  • 2 cups + 2 tbsp (275 grams) all-purpose flour
  • 1 tsp vanilla extract
  • pinch of salt
  • ⅛ cup cocoa powder, sifted
Instructions
  1. In the bowl of your electric mixer, mix the butter and sugar until fluffy.
  2. Add the flour, a few tablespoons at a time.
  3. Add the vanilla extract and salt.
  4. Using your hands, form a ball.
  5. Cut the ball in half.
  6. Add the cocoa powder to one of the halves and knead it into the dough.
  7. Place both dough balls on a larger plate, cover with plastic wrap and refrigerate for about 30 minutes.
  8. Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
  9. Place one of the dough balls on a lightly floured surface and roll it out to about ⅛-inch (0.3 cm) thickness.
  10. Use an ⅕-inch (5 cm) round cutter to cut out round shapes.
  11. Use a slightly smaller cutter to press it into each cut out round. Press only about halfway through to make a decorative indentation.
  12. Using a wider straw, cut out buttonholes (use a toothpick or a wooden skewer to remove the dough from the inside of the straw).
  13. Transfer the rounds onto the lined baking sheet.
  14. Bake at 350 °F (175 °C) for about 9-10 minutes or until the edges are lightly golden brown.
  15. Repeat with all the remaining dough.
  16. Re-roll any scraps and cut out more cookies.
  17. Enjoy!

 

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Banoffee Crêpes (Banana Toffee Crêpes)

banoffee crepes recipe

First thing first, I am a huge fan of banana-toffee combo.

I am glad to have this fact off my shoulders now. 🙂

With a severe craving for the aforementioned divine combination a few days ago, I thought it could be really fun to try merge bananas and toffee with crepes. And the result? Delicious, gorgeous, wonderful. The winner! 100% paradise heaven. You definitely need to try this!

Here’s how it all can be made…

 

Banoffee crêpes recipe

To make the batter, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.

 

Banoffee crêpes recipe

Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately 1/4 cup (60 ml) for each crêpe.

 

Banoffee crêpes recipe

Tilt the pan in a circular motion so that the batter coats the surface evenly.

 

Banoffee crêpes recipe

Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, …

 

Banoffee crêpes recipe

flip over …

 

Banoffee crêpes recipe

and cook the other side.

 

Banoffee crêpes recipe

Repeat with the remaining batter. Oil the frying pan before you pour the batter onto it.

 

Banoffee crêpes recipe

To make the toffee sauce, place the butter, sugar and milk into a pan over low heat, stirring until the butter melts and the sugar dissolves.

 

Banoffee crêpes recipe

Slowly bring to a boil, stirring continuously. Cook for about 15-20 minutes until the mixture thickens. Then remove from the heat and allow it to cool slightly. Your sauce will become much thicker as it cools so you will need to serve it while still quite warm.

 

Banoffee crêpes recipe

To make the whipped cream, just combine the heavy whipping cream and sugar and whip until firm.

 

Banoffee crêpes recipe

The fun thing with crêpes is that they can be folded in many ways. I decided to go for two versions, a triangle one and the one where the crêpe is simple folded in half.

To make the triangle fold, I first placed banana slices and toffee sauce on one half of the crêpe.

 

Banoffee crêpes recipe

I folded the crêpe in half.

 

Banoffee crêpes recipe

Then I placed a generous dollop of whipped cream on one half of the top.

 

Banoffee crêpes recipe

And folded the crêpe in half again.

 

Banoffee crêpes recipe

For garnish, I used more whipped cream (is there ever enough? 🙂), banana slices, ground nuts …

 

banoffee crepes recipe

…and a little dusting of cocoa powder.

Yummy!

 

Banoffee crêpes recipe

With a few other crêpes I went the easier way. I just placed banana slices, toffee sauce and whipped cream on one half of the crêpe…

 

Banoffee crêpes recipe

… and folded them in half. They tasted yummy too, for sure :).

Enjoy!

With love,
Petra

 

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Banoffee Crêpes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 crêpes
 
Ingredients
  • BATTER:
  • 1⅓ cups (160 grams) cake flour
  • 1 cup (250 ml) milk
  • ½ cup (125 ml) water
  • ¼ cup (50 grams) granulated white sugar
  • 1 egg
  • pinch of salt
  • vegetable oil (for cooking)
  • TOFFEE SAUCE:
  • ½ cup (115 grams) unsalted butter
  • ½ cup + 1 tbsp (120 grams) light brown sugar
  • ½ cup (120 ml) milk
  • WHIPPED CREAM:
  • 2 cups (500 ml) heavy whipping cream
  • ½ cup (55 grams) confectioners sugar
  • GARNISH:
  • 4 bananas
  • ground nuts (pecans, walnuts)
  • cocoa powder
Instructions
  1. To make the crêpes, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
  2. Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately ¼ cup (60 ml) for each crêpe.
  3. Tilt the pan in a circular motion so that the batter coats the surface evenly.
  4. Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, flip over and cook the other side.
  5. To make the toffee sauce, place the butter, sugar and milk into a pan over low heat, stirring until the butter melts and the sugar dissolves. Slowly bring to a boil, stirring continuously. Cook for about 15-20 minutes, stirring frequently, until the mixture thickens. Then remove from the heat and allow it to cool slightly. Your sauce will become much thicker as it cools so you will need to serve it while still quite warm.
  6. To make the whipped cream, just combine the heavy whipping cream and sugar and whip until firm.
  7. To assemble the crêpes, place banana slices, toffee sauce and whipped cream on one half of the crepe. Fold in half or into a triangle. To serve, garnish each crêpe with more whipped cream, banana slices, ground nuts and a little dusting of cocoa powder.
  8. Repeat with the remaining crepes.

 

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