Food photography / photography Food

Newton’s law of motion states that every action is an equal and opposite reaction, and if that’s so, it only makes sense that just as Food can be captured through photography, photographic equipment should somehow be made edible. It’s a fine line that separates cookies from existential philosophy and I think I just crossed it.

Sometimes inspiration lies in the most unexpected of places. Cookie cutters, for example. These digital SLR, range finder and Rolleiflex camera cookie cutters (available from this site) were the inspiration for a long overdue homage to the tool that has been my lens to the world and a source of focus and perspective ever since my father handed me a Praktica on my 10^th birthday (which sadly met its demise about 10 years ago on a trip to Barcelona, after sharing space with a bottle of red currant juice that wasn’t screwed properly in my bag).

This is a sweet and baked homage, basic yet powerful, and, true to the early days of photography, it is in black and white.

Chocolate Sugar Cookies with White chocolate filling

I slightly adapted this recipe to bake approx 15 sandwich cookies

Ingredients

1 1/3 cups (175 grams) all purpose flour

3½ Tbs unsweetened Dutch processed cocoa powder

½ tsp ground cinnamon

¼ teaspoon salt

½ teaspoon (4 grams) baking powder

110 grams unsalted butter, room temperature

3/4 cup granulated white sugar

1 large egg

1-2 drops almond extract

100g white chocolate

1. In a large bowl, whisk together the flour, cocoa powder, cinnamon, salt, and baking powder.
2. In a separate bowl, either that of an electric mixer or using a hand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes.
3. Add the egg and beat well. Add the almond extract and beat until combined.
4. Gradually add the flour mixture and beat until you have a smooth dough.
5. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour or until firm enough to roll.
6. Preheat oven to 175C (350F) and line two baking sheets with parchment paper.
7. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 5mm.
8. Lightly flour the cookie cutter and cut out desired shapes. Transfer cookies to the prepared baking sheet.
9. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough, which will prevent the cookies from spreading and losing their shape while baking.
10. Bake until lightly golden, about 10 minutes but do not allow to brown. Transfer to wire racks to cool.
11. Repeat steps 7-10 with the remaining dough.
12. When ready to assemble the cookies, place the chocolate in a double boiler until melted melt.
13. Spread about 1/2 teaspoon of melted chocolate on the centre of one cookie and top with another. Repeat with the remaining cookies and allow to cool and the chocolate set.
14. To draw the contour of the cameras in chocolate I used this handy little thing (I like to go low tech).

The cookies will keep for several days in an airtight container.

Sugar cookies with dark chocolate filling

I slightly adapted this recipe to bake approx 15 sandwich cookies

Ingredients

2 cups all-purpose flour

1/4 tsp salt

1/2 tsp baking powder

110g unsalted butter

1 cup sugar

1 large egg, lightly beaten

2 Tbs milk

1/2 tsp pure vanilla extract

100g dark chocolate (min. 70% cocoa solids)

1. In a bowl, whisk together flour, salt, and baking powder.
2. In a separate bowl, either that of an electric mixer or using a hand mixer, cream the butter and sugar until light and fluffy.
3. With mixer running, add the egg, milk, and vanilla and mix until well combined.
4. With the mixer on low, slowly add the flour mixture and mix until just combined.
5. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour or until firm enough to roll.
6. Preheat oven to 175C (35F) and line two baking sheets parchment paper.
7. On a lightly floured work surface, roll out dough to 5mm thickness.
8. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 5mm.
9. Lightly flour the cookie cutter and cut out desired shapes. Transfer cookies to the prepared baking sheet.
10. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough, which will prevent the cookies from spreading and losing their shape while baking.
11. Bake until lightly golden, about 10 minutes but do not allow to brown. Transfer to wire racks to cool.
12. Repeat steps 8-11 with the remaining dough.
13. When ready to assemble the cookies, place the chocolate in a double boiler until melted melt.
14. Spread about 1/2 teaspoon of melted chocolate on the centre of one cookie and top with another. Repeat with the remaining cookies and allow to cool and the chocolate set.
15. To draw the contour of the cameras in chocolate I used this handy little thing (I like to go low tech).

The cookies will keep for several days in an airtight container.