These biscuits are a New York classic. They’re also popular in Germany, known there as Amerikaner cookies.
- 125 g unsalted butter, softened
- 110 g (½ cup) caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 60 ml (¼ cup) milk
- 185 g (1¼ cups) plain flour
- 1 tsp baking powder
- 1 lemon, zested
- 320 g (2 cups) pure icing sugar, sifted
- 1 tbsp melted dark chocolate (70% cocoa solids)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Preheat oven to 180°C. Using an electric mixer, beat butter and sugar together until thick and pale. Add eggs one at a time, beating well after each addition, then add vanilla and milk (mixture will look curdled at this stage). Sift flour and baking powder into a bowl, then fold into butter mixture with lemon zest to form a soft batter.
Line 2 oven trays with baking paper. Place tablespoonfuls of batter on trays spaced 5 cm apart and smooth tops. Bake for 18 minutes or until golden. Trim edges of biscuits using a round biscuit cutter to create a perfect circle, if desired.
To make icing, combine icing sugar in a bowl with 2 tablespoons of boiling water, stirring until smooth. Divide into 2 bowls and stir melted chocolate into one. Spread one half of each biscuit with white icing and the other side with chocolate icing. Place on a wire rack and stand for 30 minutes or until icing has set.
Photography Ben Dearnley. Food preparation Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, July 2014, Issue 33.