PIECE OF ARTS

From coast to coast, people drift along the line and make their own habitat, their own way of living, feeding on the natural resources. From culture to culture, you will find the unity of the difference, the simplicity. From cuisine to cuisine, you will find food which is simply cooked and nurtured. One common virtue of these dishes is they are all easy to cook, which makes them all versatile and easy to alter to your liking.

ROYAL ICING

500 g Icing sugar
90 g Egg whites
Optional few drops of colour
½ ts Vanilla powder (For optional vanilla flavour)

1. Beat the egg whites to a thick foam, add the icing sugar little by little. Beat at a low speed until it is stiff and shiny, and add any colour if desired.
2. The royal icing should be used right away, and store covered while using to prevent a hardened surface.
3. If you wish to do many layers of design, you should wait until the first layer dries before applying the next layer.

BUTTERY SHORTBREAD

1 C AP flour
¼ C Sugar
¼ ts Salt
115 g Butter

1. Keeping the butter cold at all times, dice the butter into small cubes, then refrigerate for 30 minutes, then add into a food processor.
2. Add butter, sugar and salt into the food processor, pulsing to blend the dough. When the dough starts to form, take it out on the table.
3. Knead a little, and form into a ball shape. Flatten to form a thick disc, wrap with plastic, and chill for another 20 minutes.
4. Heat the oven to 150 °C.
5. Take the dough out, and roll out onto a baking sheet. You can use plenty of flour on the baking sheet and the rolling pin. The rolled-out dough should be ½ cm thick. Use the cookie ring to cut out the shape, scrape off the excess dough. Chill the cookie dough for at least 30 minutes before baking.
7. Bake for 18 minutes, take out of the oven, and let it sit for another 20 minutes before moving or decorating.
8. To decorate, spread the loose royal icing onto the shortbread, wait for 15-20 minutes or until the surface is dry to touch.

Speculaas Disc

365 g Butter
550 g AP flour
55 g Egg
300 g Icing sugar
90 g Sugar
¼ ts Cinnamon powder
¼ ts Mace powder
¼ ts Clove powder
½ ts Cardamom powder
½ ts Lemon zest
¼ ts Salt

1. Briefly cream the butter, then add the egg and sugar, and beat to blend.
2. Add all the spice powder and icing sugar, and beat to blend.
3. Add the flour little by little, and slowly beat to combine.
4. Place the dough on the table, knead briefly to combine, then wrap in plastic and chill for 20 minutes.
5. On a baking sheet, roll the dough out to ½ cm thick, then use a 9-inch circle ring to cut the dough into circular shapes. Scrape off the excess dough, and leave the ring on the sheet.
6. Use a fork to dock the dough, to prevent it rising in the middle – we want the disc to an even height.
7. Chill the dough and the ring for 30 minutes.
8. Bake at 150 °C for 30-35 minute or until it is brown.
9. Take the dough out after it is done, take the ring off, and let the dough sit for 30 minutes, or until it is cooled down completely.
10. To decorate, place the disc on a wire rack, pour the white loose royal icing on the top to cover, then spoon a grey loose royal icing on the top to create a spatter form.
11. Let it dry for at least two hours before placing any cookies on the top. You can leave it to dry for a day then use it the next day.


Text by Nateampai Sarakosass / Photos by Rachapant Sukrattanachaikul
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