I’m not really superstitious but 21 is my birthday date and for some reason I just like it as a number. My prep for episode 21 didn’t disappoint, and it only took me one try to get these cookies right, thanks to a great recipe. Turmeric is earthy, citrus-y, fragrant and really hard to describe. I use it quite a lot in cooking (and love it) but not in sweet baking. Here it elevates a cookie from being nice to being interesting, complex and delicious. In this episode I also talk about my plans for a hot cross buns-baking marathon…
Very, very slightly adapted from Emma LaPerruque on Food 52.
For the dough:
- 115g butter (room temperature)
- 150g golden or white caster/superfine or granulated white sugar
- A pinch of salt (use more or less depending on whether your butter is salted)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground turmeric
- 1 tsp baking powder
- 150g plain flour
For the sugar crust: 50g granulated sugar, 2/3 tsp turmeric
- Heat oven to 375F / 190C. Line two baking trays with parchment paper or silpat.
- Beat the butter, sugar and salt to combine and cream slightly.
- Add the egg, vanilla, turmeric, baking powder and flour. Mix well.
- Refrigerate for at least 10 minutes. I found I needed to do this for longer, maybe 20 or 30 minutes. Meanwhile, combine the sugar and turmeric for the sugar crust.
- Portion the dough into twelve chunks. Mine were about 37g each. Roll into balls, then roll in the sugar crust mixture. Place on the baking trays.
- Bake for 9-11 minutes. Hopefully it will have crispy edges but still be a bit softer in the middle. I swapped my baking trays halfway through as my oven cooks unevenly.