Some things are better left in the past. Recalling one consistent no thank you food event from my childhood was "darálós keksz", dry pain AKA száraz fájdalom? I thought I could come up with an alternative, a good alternative, only to discover there exists no such thing. To churn out cookies with a meat grinder, you need a flour-heavy dough and if you want to reproduce it using a pastry bag, yes there exists such, you better call in iron man. Having neither, I settled for half a batch of my spritz cookie recipe. I pushed out eight six inch length sausages with a giant #863 star tip. They were the right size at the time, but they spread during baking. I cut them in half and washboard cookie was born. Next time I will flavour it with grated lemon rinds. Afternoon tea may never be the same.
WASHBOARD COOKIES
1 egg yolk
2 Tbsp heavy cream
1 tsp vanilla
1/2 cup unsalted butter, softened
1/3 cup sugar
sprinkle of salt
1 cups flour
- Preheat oven to 375F.
- Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer, beat butter, sugar and salt at medium high speed until light, fluffy and pale in color.
- Reduce speed and add the egg yolk cream and vanilla.
- Beat until thoroughly combined.
- Gradually add flour and mix until just combined.
- Fill a large pastry bag with the dough and twist the top to close.
- Using a large #863 star tip pipe 8 six inch length strips on the prepared cookie sheet, leaving 2 inches between the strips.
- Bake for 10 minutes or until lightly golden brown on the edges.
- Remove from oven and immediately cut cookies in half.