Lucky me, Cakelaw has bestowed me with the Arte y Pico Award. If you must know, I can’t remember when the last time was that I won an award. Probably back in school, where they handed out encouragement awards like they were candy.
The rules behind this award are as follows:
1. Pick five blogs that you consider deserve this award for their creativity, design, interesting material, and also contribute to the blogging community, no matter what language.
2. Each award has to have the name of the author and also a link to his or her blog.
3. Each award winner has to show the award and put the name and the link to the blog that has given her or him the award.
4. Award-winner and the one who has given the award have to show the link of Arte y Pico blog, so everyone will know the origin of this award.
5. Award winner must show these rules.
In turn, I would like to pass this award on to the following blogs : Susan of Chocolatesuze, Kalyn of Kalyn’s Kitchen (truly one of the most tasty looking blogs out there), Eva of Sweet Sins, Aran of Cannelle et Vanille (I’m aware you already have this award, Aran, but you know how much I like your blog 🙂 ), and last but certainly not least, Lorraine of Not Quite Nigella.
Thanks for the great reads and eyecandy, guys. Have some biscuits while you’re here… 🙂
Nibby Whole Wheat Sables :
(makes about 48 x 2-inch cookies; from Pure Dessert by Alice Medrich)
127g plain flour
113g whole wheat flour
225g unsalted butter, softened
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup cacao nibs
Whisk the plain flour and whole wheat flours together. Set aside. In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the sugar, salt and vanilla for about 1 minute, until smooth and creamy but not fluffy. Mix in the cacao nibs, then add the flour and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands a few times, just until smooth.
Form the dough into a 12 x 2-inch log. Wrap and refrigerate for at least 2 hours, or, preferably, overnight.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 176’C. Use a sharp knife to cut the cold dough log into 1/4-inch thick slices. Place the cookies at least 1 1/2 inches apart on trays lined with baking paper.
Bake until the cookies are light golden brown at the edges, 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the trays for about 1 minute, then transfer them to a rack and let cool completely.
The cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least 1 month.
[Note: A good variation to the good biscuit, is to mix in 4 teaspoons (or more, depending on your preference) of Japanese green tea powder (matcha) into the butter mix instead of the cacao nibs, then proceed as normal. For presentation, press a few black sesame seeds into the top of each sliced biscuit before baking.]