Recipe: Episode 3 - Bow Ties “Angel Wings”

06 November 2014
Recipe: Episode 3 - Bow Ties “Angel Wings” Image : 127
Bow Ties “Angel Wings”

What you need:

1-1/2 cups all-purpose flour + ½ cup more for kneading and rolling

2 teaspoons baking powder

¼ teaspoon Kosher salt (or 1/8 teaspoon table salt) 

2 large eggs

4 tablespoons water / brandy 

6 tablespoons butter melted and cooled

2 teaspoons pure vanilla extract

2 teaspoons lemon zest

1 egg white for "gluing" the bows

 What to do:

Whisk together the flour, baking powder, and salt in a bowl and set aside. In a separate mixing bowl, whisk the eggs and water very well. Add the melted cool butter and whisk again.

Finally whisk in the pure vanilla extract and lemon extract. (The lemon extract may curdle your mixture a bit, but continue whisking and you should be able to blend it smooth. Now stir in the flour mixture that you set aside, a little at a time until dough forms.

Using your hands, knead in the remaining ½ cup of flour, a little at a time, to rid the dough of stickiness. You want the dough to be soft and smooth and relatively dry, but be careful not to over-knead it.

On a well-floured surface, with a floured rolling pin, roll out the dough to a thin layer—the thinner your layer, the crispier your cookies! You can even use a pasta-rolling machine to do this job if you have one.

 Place a bit of egg white in the center of each small strip—this will act as glue. Pinch the centers together to form a bow. To really secure it, I fold that pinch over one more time; otherwise, it may release during frying.