In school we found ourselves asking: “why do we need maths? We are never going to use the gradient of a hyperbole anywhere in our lives! Who even cares what x equals, I want to be an artist/lawyer/journalist/psychologist/fireman.”
I am pleased to let you know, that I have found a use for maths that goes beyond simple addition and subtraction – we all knew that was important, how else would we be able to count our pieces of cake or get sad as people eat all your chocolates, one by one? Maths is beyond useful in these Ratio Butter Cookies, where all you have to remember is 3 little numbers. It’s so easy, you’ll quickly forget that it’s based on mathematical principles.
These 3:2:1 cookies are my go-to biscuits when I am bored, craving cookies, or when I want to make a gift for someone. As a baker, I think that giving baked goods is like giving a little part of myself to the person, so it’s a personal gift, which is my favourite type of gift. As you can see from the photos, my skills with the biscuits definitely improved the more I made them, but that’s what this blog is about: learning.
I used these fabulous cookie cutters I got from Yuppiechef, which imprint your chosen letters and words onto the cookies. Trouble is, someone has since hidden my pack of letters, so now I have to be creative when choosing my messages, because I only have the letters that were used in past messages. How many different ways can you use the letters: T. H. E. K. E. N. D. Z.? For those of you who are good with anagrams, there’s a challenge for you.
Ratio butter cookies – dark chocolate and orange butter cookies
- 300g cake/plain flour
- 200g salted butter (or unsalted, with a pinch of salt added later)
- 100g caster sugar
- 1 tsp orange zest (or lemon zest, but this doesn’t go as well with the dark chocolate)
- melted dark chocolate (about 1 slab, depending on how much of the cookie you want to cover in chocolate)
- Cream the softened butter and the sugar with the orange zest until smooth, light and creamy, almost fluffy
- Add the flour mix together until well-combined. You may want to get your hands in there to make sure it all comes together nicely
- Wrap in cling film and chill in the fridge for about 30 minutes. It can also be frozen in a sausage shape to be cut into discs whenever you want it
- Heat the oven to 180ºC, and line a baking tray
- Roll out the cookies and cut into the desired shapes. Make sure they are all of even thickness or they will cook at different speeds
- Place on the prepared baking tray and place in the oven
- Bake for 10-12 minutes, or until light golden and they no longer look wet. Depending on how crispy you like your cookies of course…
- Remove from the oven and let them cool completely
- Melt the dark chocolate (double boiler or in the microwave, but be careful not to let it burn), and dip cookies as desired, placing them on baking parchment to set.