Mushroom cookies: A crispy treat with a deceptive look
Recipe titles can often confuse. The famous British toad in the hole might be quite a puzzle for the uninitiated. Some recipes ironically include a well-known culinary word in the title, but the original product only shares the appearance. Such are the famous mushroom cookies.
Crispy, sweet, buttery cocoa cookies, at first glance, perfectly mimic real mushrooms. They have a characteristic cracked structure and visible stalk. They lie with caps down and even have a similar color. Don't worry—there's no need to wash or peel them. Preparation takes just a few moments, and baking takes 20 minutes.
How to store mushroom cookies?
The cookies are exceptionally crispy due to the addition of baking soda and more potato flour. They pair perfectly with tea, but if you prefer a denser texture, store them in a food storage container and serve them 1-2 days after baking.
Recipe for mushroom cookies
Some recipes for these cookies suggest using a shot glass, but according to my cousin's suggestion, it's better to use the cut-off top of a bottle. It's easier to maneuver to create the characteristic stalk.
Ingredients:
- 1 egg,
- 2/3 cup soft butter,
- 1 cup powdered sugar,
- 1 1/3 cups all-purpose flour,
- 3 1/3 cups potato starch,
- 1 teaspoon baking powder,
- 1 tablespoon lemon juice,
- cocoa for decoration.
Preparation:
- Sift the flour and baking powder into one bowl.
- In another bowl, cream the butter and powdered sugar with a mixer until fluffy.
- Add the egg yolk and lemon juice, and mix again briefly. Gradually add both flours, kneading the dough by hand (or with a dough hook on a mixer).
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Sprinkle cocoa on a plate.
- Shape even balls, slightly flatten each one and insert the cocoa-dipped bottle top into the center to create the characteristic mushroom stalk.
- Place the mushroom cookies on the baking sheet and bake for about 20 minutes.
- Cool on a rack.
