Bake your mushroom-shaped cookies in just 20 minutes
Recipe titles can often be confusing. The famous British toad in the hole might be quite a puzzle for the uninitiated. Some recipes ironically contain 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 colour. Don't worry—there is no need to wash or peel them. Preparation takes 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 will be perfect 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 manoeuvre to create the characteristic stalk.
Ingredients:
- 1 egg,
- 150 grams of soft butter,
- 125 grams powdered sugar,
- 170 grams all-purpose flour,
- 430 grams of 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 180 degrees Celsius. Line a baking tray with baking paper. Sprinkle cocoa on a plate.
- Shape even balls, slightly flatten each one and insert the cocoa-dipped bottle top into the centre to create the characteristic mushroom stalk.
- Place the mushroom cookies on the baking tray for about 20 minutes.
- Cool on a rack.
