Last weekend a lovely lady I know celebrated her official launch into adulthood… well… maybe not, but she celebrated the completion of another tremendous year of life by having a French themed birthday bash (how very Blair, don’t you think?).
Given the theme guests were requested to bring an app or zert (appetizer or dessert) fitting of the theme. CHALLENGE ACCEPTED! “I shall make macarons (not to be confused with macaroons) and faux escargot from baby bella mushrooms!” this, of course, was my first reaction…then I realized all of the tools and time you need to make these things become more than just a really great idea. On to plan B- creatiting dishes which are not really French, but could pass as French if executed correctly.
First up, a savory asparagus, shallot and chèvre gluten free quiche (recipe to come soon I promise; it was delicious!). The crust buttery, flaky, perfection and the eggs fluffy and full, nestling a whole lot of asparagus in their midst. Second up was something a little more sweet… something, also buttery, and in the patisserie genre.
I really wanted to make something traditional, but alas, time and ingenuity were not in my favor that day; although, I think I came up with something rather fantastic. I created a short bread that was light and not too sweet, topped with sweet crème and a fresh strawberry.
Today, I have a version of this decadent treat, instead of crème however, I opted to drizzle the shortbread with melted dark chocolate (I know, brilliant!).
-PETTICOAT TAILS-
Adapted from this recipe by Tartine and Apron Strings.
What you will need:
Preheat the oven to 325 degrees
1 & 1/3 sticks of unsalted butter (room temperature)
1/3 cup sugar
1 cup coconut flour
2/3 cup almond meal
pinch of sea salt
large sheet of wax paper
6oz Dark Chocolate (melted)
In a medium size bowl whisk butter and sugar until creamy and smooth. Add in all of the dry ingredients and mix well. Place dough on wax paper and begin the shape into a rectangular brick with your hands. Fold wax paper around the edges and smooth.
Chill for 15-30 minutes (you can make in advance and keep the dough refrigerated for up to 2 days).
With a sharp knife, cut the brick into 1/4 inch sections. Line your pan with a silpat sheet and bake the cookies at 325 degrees for 15-20 minutes until light golden brown (unless you are like my mother and prefer them a little bit more crisp).
While the cookies cool, melt your chocolate in a double boiler, stirring regularly so the chocolate doesn’t burn. Place the cookies on wax paper, drizzle with melted chocolate, and place in the freezer for 5-10 minutes until the chocolate hardens.
Remove from the freezer and enjoy! (Keep refrigerated for longevity).
No, the petticoat tail is not a French, it is Scottish… but you guys, covered in chocolate or smeared in sweet crème the line gets a little more blurry. The fact of the matter is, no matter the origin, these cookies will satisfy your pastry cravings, I promise.
xx
