PASTRIES
19 recipes
Little bakes are the thing I think you should always have in the tin — cookies, biscuits, small sweet treats for in between. This is where I collect my recipes for fine pastries and cookies.
From a quick shortbread cookie to a more elaborate treat, I explain every step so it turns out reliably. With small bakes the details often decide the result — the right resting time, the right temperature.
A lot of it keeps beautifully as a batch and lasts surprisingly long in a well-sealed tin. Perfect for Christmas baking, or simply when guests drop by unexpectedly.
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♡Fine bakes — what matters
Shortcrust likes it cool: work it quickly so the butter does not get too warm, and give it a spell in the fridge before cutting out shapes. Then the cookies keep their shape while baking.
Fill each baking tray evenly and keep an eye on the time — small bakes go from golden to too dark quickly. Better to check the oven once more.
The questions I get asked most often — answered briefly and honestly.
Why do my cookies spread in the oven? –
Usually the dough was too warm or too soft. Chill it again before baking and work with well-chilled butter. Too little flour can also be the cause.
How do I keep bakes crisp for longer? +
Store them in an airtight tin and keep different types apart (do not mix soft and crisp ones). A cube of sugar or a slice of apple in the tin keeps soft cookies moist.
Can I prepare cookie dough ahead? +
Yes, very well. Shortcrust keeps for a day or two chilled and also freezes. That way you can spread the baking calmly over several days.