CONNECTOR.AE 34 CONNECTOR.AE 35 Dining Around Dining Around Cookie Time: Fig-Fennel Cookie With Thyme Sorbet, Fig Jelly And Crisp Savouring a cosy cookie with hot cocoa or coffee on a chilly day is pure bliss. While the market offers an array of cookies, there’s a special magic in homemade ones. As winter sets in, if you’re planning to bake delectable cookies at home, we have the perfect recipe for you. Renowned Chef Vineet Bhatia, the first Indian chef-patron to be awarded a MICHELIN star, boasts multiple globally acclaimed restaurants, with Indego by Vineet standing out in Dubai. To elevate your sweet indulgence, Chef Vineet Bhatia has created a sumptuous fig-fennel cookie accompanied by thyme sorbet, fig jelly, and a delightful crisp. Drawing inspiration from his travels in London and Italy, this cookie promises to be a delectable treat for you and your loved ones, adding a touch of culinary magic to your winter days. seeds, ground spices, and chopped pecan nuts. Mix the ingredients well and allow the mixture to cool. 2. Combine softened butter, sugar, plain flour, and baking powder in a bowl for the cookie dough. Use your fingertips or a pastry blender to achieve a crumb-like texture. 3. Add eggs, milk, and orange zest to form a soft dough. Cover the bowl with cling film and refrigerate for at least 4 hours. Once set, roll the dough into a large, 1/2 cm thick rectangle on a floured surface. Trim to get straight edges and cut into 3-inch wide strips. 4. Fill each strip lengthwise with the fig-fennel mixture, folding the sides to enclose it. Seal the edges, flatten the seams, and cut into logs. Arrange on a greased baking tray and bake at 175°C for 8-10 minutes until golden. 5. Blend figs, vanilla extract, and water in a food processor for Fig Jelly. Soak gelatin leaves in cold water for 5 minutes, and heat the fig puree with sugar. Remove from heat, add soaked gelatin, strain the mixture, and pour onto a lined baking tray. Allow it to set and cut into 1x4 inch rectangles. 6. To make Thyme Sorbet, boil water with fresh thyme, sugar, and honey. Let thyme steep overnight, discard it, and churn the mixture in an ice cream machine. 7. For Fig Crisp, boil water, sugar, and crushed cardamom pods. Steep fig slices for two minutes, then arrange on a baking tray. Sprinkle icing sugar and air-dry for 24 hours, turning every 4 hours. Store in an airtight container. Ingredients: For the fig-fennel cookie: 400g dried figs chopped 50 g raisins 1 whole orange with peel 1 tablespoon roasted, crushed fennel seeds 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg, freshly grated 100 g pecan nuts, toasted and coarsely chopped For the cookie dough: 250g unsalted butter, softened 150g sugar 500g plain flour 1 tablespoon baking powder 2 eggs, lightly beaten 150 ml whole milk Pinch of salt 1 teaspoon fresh orange peel, finely grated For the fig jelly: 300g figs, fresh 1/2 teaspoons vanilla extract 150ml water 5 leaves gelatine, bloomed 60g sugar For the thyme sorbet: 300 ml water 3 sprigs of 25g fresh thyme 60g sugar 1 tablespoon honey For the fig crisps: 2 figs, cut into thin slices with the skin 70g sugar 150ml water 2 pods of green cardamom, crushed Icing sugar to dust Thyme leaves to garnish Recipe: 1. To create the delightful Fig-Fennel Cookie Roll, start by finely chopping figs, raisins, and deseeded orange segments in a food processor. Add roasted and crushed fennel
RkJQdWJsaXNoZXIy MzU4NjA=