For the February month’s International Food Challenge, Sara suggested us some recipes from the Bordeaux city from France. Taking a little introduction from Sara’s bit – “Bordeaux is a port city on the Garonne River in southwest France. The historic part of the city is on the UNESCO World Heritage List as “an outstanding urban and architectural ensemble” of the 18th century. Bordeaux is also an upscale place- a city for luxury shopping, drinking, and eating. It sits in the center of the world famous wine region that bears its name and thus tourists come here come to eat, drink, experience wine, and be merry.”
She shared with us three recipes in which the Canneles De Bordeaux has alcohol in it and the Strawberry Mango Salad had Mango in it, which is unfortunately not in season. The only option left were these buttery cookies, which I first hesitated but since I love the caramely taste of brown sugar, went ahead and made half the batch. The B and the kids loved it so much that they were cross with me for making a tiny batch. I promised them that I would make them again in the near future… 🙂
- 50 gm butter, softened
- ⅓ cup brown sugar
- ½ tbsp milk
- ½ tsp baking powder
- ½ cup all-purpose flour
- Beat the softened butter and brown sugar till creamy.
- Add the milk and baking powder and beat for a minute.
- Add the flour and mix well. The batter will not be thick.
- Carefully shape as a log and wrap in a wax paper. Chill for at least 2 hours. I kept it in the fridge overnight.
- Preheat oven to 180 degrees.
- Take out the roll from the paper and cut into ¼ inch thick pieces. Makes around 16.
- Line on a baking sheet. Ensure to keep sufficient space as these cookies spread out.
- Bake for 7 to 9 minutes till golden. Allow to cool. As they sit, they harden.
- Just take a couple of them and dip it into cold milk - pure bliss! 🙂