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.

Brown butter, banana and walnut cookies

This is an ode to a cookie. Sometimes all one ever wants is a chewy, succulent and juicy cookie. A cookie that’s large enough to satisfy such a craving and last an entire cup of coffee, but without sliding down a slippery slope to hedonism. A cookie that’s not too flat, nor too tall, that manages to strike a balance between the chewiest of cakes and the crispiest of cookies. I walked around the city last week in search for my morning coffee and a cookie to satisfy my lust, yet day after day I came back with nothing.

Why it is that the universe thinks I should be baking the cookie of my dreams instead of finding a cookie and then fall for it is beyond me, but I am not one to sit around and wait for a cookie to possibly be everything I want in a cookie. I was left with no choice and decided to bake the cookie of my dreams myself. What began by browning butter (like most good stories do) ended up as these cookies.

I shared the first batch and that was followed by a second batch, though I had to double the quantity. I shared some more, then I wrote about them in my column and now I’m posting them here. They are simply too good to keep from the world and I think the world should know. The second best thing to eating these cookies straight from the oven is having the recipe for how to make them.

Lets call it my humble attempt at making the world a better place. One cookie at a time.

Brown butter, banana, and walnut cookies

Makes 12 large and satisfying cookies.

Ingredients

100 g butter, diced

1 cup AP flour

½ tsp salt

½ tsp baking soda

½ tsp baking powder

¾ cup raw cane sugar

1 egg

1 ripe banana, pureed

1 tsp (real) vanilla extract

1 cup walnuts, chopped roughly

½ cup dark chocolate chips, optional

1. Prepare the brown butter: Place the diced butter in a heavy skillet over a medium flame, stirring it frequently with a whisk. Once melted the butter will begin to bubble and it is at this point you need to watch it from burning. Brown butter turns to a dark, charred butter in seconds. Once the air fills with a nutty sweet the butter is ready. Transfer the brown butter to a small bow, in order to stop it from browning any further. Set aside and allow to cool to room temperature.
2. In a bowl, mix the flour, salt, baking soda and baking powder.
3. In a separate bowl, place the brown putter and the sugar. Using a hand or electric whisk, beat until you have a smooth and creamy mixture. Add the egg and beat well until the mixture is light and airy.
4. Mix in the pureed banana and the vanilla extract to combine.
5. Add half the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix just until combined.
6. Fold the walnuts and chocolate chips, if using, into the batter. Cover with cling film and place in the refrigerator for at least 6 hours (and up to 5 days).
7. Preheat the oven to 190C and line a baking tray with parchment paper.
8. Using an ice cream scooper, scoop the cookie dough to balls and place on the tray, well spaced apart.
9. Bake for 12-14 minutes, turning the baking tray halfway through. The cookies are done when the edges turn golden brown.
10. Remove from the oven and allow to cool for 5 minutes before transferring to cool on a wire rack.
11. Store at room temperature in an airtight container for up to 3 days.