MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Potingal Cakes (Portugal Cookies)
Categories: Cookies
     Yield: 1 Batch

 1 3/4 c  All-purpose flour; +2 tb
     1 c  Granulated sugar; +2 tb
     1 pn Salt
     1 c  Unsalted butter
     1 ts Rosewater or orange flower
          -water *
     2    Whole eggs; +1 egg yolk
     1 tb Sherry **
   1/2 lb Currants; scant
          Sugar; for sprinkling on
          -top (optional)

 Preheat oven to 350°F. Butter, coat with cooking spray, or line your
 pans. ***

 Mix together flour, sugar, and salt; set aside.

 In a stand mixer or with a hand mixer ****, cream the butter and
 flower water until light and fluffy.

 With the mixer running at low speed, blend half of the flour mixture
 into the butter mixture; scrape down the bowl. Add the eggs and
 sherry, then mix at low-medium speed until combined; scrape down the
 bowl again. With the mixer at low speed, add the rest of the flour
 mixture; mix until the batter looks uniform. Add the currants and mix
 at low speed until they are distributed evenly.

 Spoon batter into your pans (a cookie scoop works nicely here) and
 even out slightly with a buttered spatula. The cakes won't rise much
 during baking but bake best as smaller cakes, so fill madeleine pans
 to the top, mini-cupcake pans nearly full, and cupcake pans 1/2 to
 3/4 full. Optional: lightly sprinkle granulated sugar on top. (This
 adds a slight sparkle to the cupcakes but isn't essential to their
 taste.)

 Bake until cakes are firm to the touch at the center and golden brown
 around the edges. (A toothpick inserted into a cake should come out
 clean.) This will take around 12 to 14 minutes. for mini-cupcakes, 14
 to 16 minutes for madeleines, and 18 minutes for cupcakes. Let cool
 in pans for 3 to 5 minutes, then remove onto cooling racks.

 Notes:

 * Note on flower water: I tried these with both rosewater and orange
 flower water; I preferred the rosewater version because the flavor
 was subtler, but both flavorings played nicely with the currants.

 ** Note on sherry: I replaced sack (a sweet, fortified white wine)
 with the similar and more readily-available sherry. If you prefer a
 non-alcoholic cake, orange juice or white grape juice (or water)
 would most likely be a fine substitute. Raisins could also substitute
 for currants in a pinch.

 *** Note on pans: This recipe works best as small cakes: cupcakes,
 mini-cupcakes, or madeleines, for example. Use whatever combination
 of pans you'd like. The recipe yields approx. 18-32 cakes: 12 large
 madeleines (filled with 3 tb batter each) + 6 cupcakes / 12 small
 madeleines (filled with 2 tb batter each) + 10 cupcakes /
      24    mini-cupcakes + 8 cupcakes.

 **** Note on mixing: In the spirit of updating this recipe to modern
 kitchens, I used a stand mixer rather than blending the dough by hand.
 However, the original method would also work – and be satisfyingly
 messy.

 Recipe by Marissa Nicosia

 Recipe FROM:
 <https://rarecooking.com/2014/12/29/potingallportugal-cakes/>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.