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Biting into diamond cookies takes me straight back to my granny's kitchen. These days, I keep the tradition alive in my bakery, adding my own little twist. The sparkly treats have become customer favorites - folks drop by just to grab some for their afternoon snack. Let me share all my tips for making these gems that crunch on the outside but melt when you bite into them.
Amazing simplicity at its core
What I really love about these cookies is how easy they are to make. In my workshop, I stick to the basic ingredients my grandmother used. You don't need fancy chef skills to create treats worthy of a pastry shop window. This no-fuss approach is exactly why customers keep coming back for more.
What you'll need
- Flour: 250 g of sifted T55 flour
- Butter: 175 g of my favorite AOP butter
- Powdered sugar: 75 g sifted for smoothness
- Crystal sugar: Plenty for the shiny coating
Step by step method
- Getting started
- I mix flour, softened butter and powdered sugar in my stand mixer with the paddle attachment until everything blends into a smooth dough. Then I shape it into a neat, even log.
- The crunchy trick
- I roll the log in granulated sugar, making sure to cover every bit. Then it goes into the fridge wrapped in plastic for at least an hour.
- Warming things up
- I set my oven to 180°C – that's just right for these cookies.
- The crucial part
- I cut even 1cm slices and place them on my favorite baking sheet lined with parchment paper. They need just 8-10 minutes until the edges turn golden.
- Finishing touch
- I cool them on a wire rack to get that perfect crunch.
Baker's inside tricks
I always go for AOP butter – it makes all the difference. The dough needs to be really cold when you slice it, that's super important. I watch them like a hawk while baking since every oven works differently. And my special addition? Sometimes a hint of Madagascar vanilla, other times some organic orange zest, depending on my mood.
Tasty twists I've created
At my shop, we also make a chocolate version with pure cocoa and a lemon one that brings sunshine to mind. My personal favorite? Cookies with a tiny dent in the middle filled with my homemade jam. Customers just can't get enough.
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Storing and enjoying your treats
In my bakery, I keep these cookies in cute metal tins where they stay fresh for about a week. They're perfect with afternoon tea or coffee. For the super indulgent folks, try putting a scoop of vanilla ice cream on top – it's absolutely divine.
Frequently Asked Questions
- → Can I keep the dough in the fridge?
Yes, you can store it in the fridge for up to a week if it’s wrapped tightly. Alternatively, freeze for up to a month.
- → How do I know when the cookies are done?
The edges should look slightly golden, but the center will stay light. They'll firm up while cooling—don’t overcook them!
- → Why use softened butter?
Softened butter (not melted) helps create a smooth dough and the perfect crumbly texture. Leave butter out an hour before you start.
- → How should I store the cookies?
Store them in an airtight container at room temperature for up to 2 weeks. Keep them away from moisture so they stay crispy.
- → Can I add different flavors?
Absolutely! Mix in vanilla, citrus zest, or swap some sugar for vanilla sugar to experiment with different tastes.