Homemade Sweet Cookies
Submitted by stelladias77
Homemade sweet cookies, crisp shortcrust cut-outs deep-fried golden, then tossed in a sugar syrup glaze. A fun, sweet, crunchy fried treat in playful shapes that kids love.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minThese little cookies take a different path than most: instead of baking, they’re rolled thin, cut into pretty shapes, deep-fried until crisp and golden, then glazed in sugar syrup.
The dough is a simple rubbed-in shortcrust, cold butter worked into flour with a touch of sugar, salt, and egg yolk, chilled so it rolls out cleanly.
Rolling the dough very thin, around 1/16 inch, is what makes the fried cookies shatteringly crisp rather than doughy.
Once fried and drained, the cookies get folded through a warm sugar syrup so each one picks up a sweet, glossy coat that sets as it cools.
The result is somewhere between a cookie and a sweet cracker, light, crunchy, and just sweet enough.
Use fun cookie cutters, flowers, stars, hearts, to make them a hit with kids.
Kitchen Tips
- Roll the dough as thin as you can for the crispest cookies.
- Keep the oil at a steady medium heat so the cookies cook through without burning.
- Drain the fried cookies well before glazing so the syrup sticks, not the oil.
- Toss gently in the syrup and spread to cool so they don’t clump together.
Variations
- Add a pinch of cardamom, cinnamon, or vanilla to the dough or syrup.
- Flavor the syrup with rosewater or a squeeze of lemon.
- Sprinkle with sesame seeds before frying for a nutty crunch.
Ingredients
Directions
Sift the flour. Place the flour, sugar and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Next add ½ of the beaten egg yolk . Mix well using your hands. Try to work quickly.
Wrap the dough in plastic wrap and chill for 10 -15 minutes.
Now take the chilled dough and roll out into a large square that is about 1/16 inch thick, using a rolling pin. Use a cookie cutter and cut out cookies. I used a small flower shaped cookie cutter (see photo).
Heat the oil and fry the cookies over medium heat until each side is golden brown. Place cookies on a paper towel lined sheet to drain.
For the syrup, add sugar and water into a heavy-bottomed pan and heat over low heat to 105C degrees. Use a candy thermometer. The sugar should dissolve and the mixture should thicken to syrup consistency.
Place the cookies in a large bowl. Add the sugar syrup mixture to the cookies and carefully fold them to mix well and make sure that all of the cookies have syrup on them. Spread cookies out to cool on a piece of parchment paper. Place some cookies in a bag and serve your kids or friends.
Enjoy.
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