Goat’s Feet… a Sweet Treat

Yeah, so what’s with the Goat’s Feet being a sweet treat, right? I mean, really, goat’s feet? Uh huh.

I think I’ve mentioned somewhere in the past that I come from a Dutch background. One of my very first jobs was in a Dutch bakery and that’s where I learned about a delicious cookie that translates as Goat’s Feet. In Dutch, they’re called Bokkepootjes and if you come from a Dutch background, you’re probably familiar with this delicious almond sandwich cookie that’s filled with buttercream, with the ends dipped in chocolate.

The reason behind the name is that, once the ends are dipped in chocolate, apparently they look like … you guessed it…. goat’s feet. They’re a lot tastier, though.

The cookies start with egg whites, sugar, and a pinch of salt, beaten to stiff peaks.

Then, the almonds and icing sugar are carefully mixed in. Sound familiar? So far, the process is almost the same as macarons. However, once the almonds and icing sugar are incorporated, the flour and vanilla are folded in to the mixture.

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Once carefully blended, the cookies are piped into finger shapes onto parchment lined sheets, sprinkled with sliced almonds and baked.

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While the cookies are baking and cooling, the Baker’s cream, the base for the buttercream, is made using egg yolks, sugar, milk, a vanilla bean, and a little corn starch. Once done, the mixture is allowed to cool completely.

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To finish making the buttercream, softened butter (the butter really does need to be very soft!) and powdered sugar are beaten until light and fluffy. Then, the Baker’s cream is mixed in by tablespoon until the mixture is well mixed and fluffy.

At this point, the buttercream is piped onto half the cookies; the cookies are assembled, then dipped into chocolate.

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After dipping into the chocolate, they’re placed back on to parchment lined sheets and allowed to rest until the chocolate has hardened.

That’s it! Goat’s Feet Cookies…. Bokkepootjes… a true Dutch treat. They really need a better name, don’t they? Really, though, why should it be just the Dutch who get to enjoy these? They’re not difficult to make and they’re SO good! (They should have a different name, though… I mean, Goat’s Feet??)

To download the recipe, just click………. bokkepootjes-english.

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Macs and Ovens

My oven is giving me grief. I set it 75º lower than the temperature I want and it’s 25º higher than I want! How on earth am I supposed to have any success making macarons with an oven that’s even more finicky than the macarons I’m trying to bake??

Oven aside, I decided to give macarons another try this weekend. This time, I’m making Pistachio Macarons with Pistachio Cream Filling, another recipe I found through Pinterest. For the first time since starting on this adventure, I’m not using the basic recipe I’ve been using so far. This time, I’m following the recipe for the Pistachio Macarons exactly as written. As of right now, as I’m writing, they’ve been in the oven for a few minutes (5 or so) and already have feet! I mentioned in my last post that I was going to follow the advice of numerous bloggers and place another baking sheet on the lower rack of my oven because, in addition to not being able to control the heat, this oven also bakes unevenly.

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Two sheets, ready to bake… for a total of 26 completed macarons

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You can see that they’ve dried somewhat and are ready for baking.

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Feet… we have feet! (I tried to adjust the colour… unsuccessfully. In reality, they’re a lovely pale shade of green.

All that’s left to do now is to make the Pistachio Cream filling. Silly me, I thought about taking butter out of the freezer last night but totally forgot by the time bedtime came around. I now have to wait for the butter to soften enough that I can cut off what I need. They may not be filled until later today (I don’t think that’s an issue). Early this afternoon, we’ll be going to my daughter’s to help supervise my grandson’s eighth birthday party. The filling likely won’t be made until after we’re back… possibly even tomorrow.

… and a couple of hours later, the Pistachio Macarons are cooling their heels in the fridge.

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I decided to roll them in crushed pistachios for that little extra pop of pistachio flavour (colour’s still off).

I did make the filling; I found a way of hurrying the butter along. That is a seriously delicious filling! It isn’t overly sweet, which makes me happy. I’m really not excited about tooth achingly sweet things.

From what I’ve seen so far (haven’t tasted a completed macaron yet), they look amazing but I think I have a bit of hollowness again. As John said, though, considering the oven I’m working with, they are what they are. With a better oven, I know I’d have better results. Incidentally, placing the extra baking sheet on the bottom rack of the oven did seem to make a difference. The feet throughout the entire batch are pretty much the same, a first.

Will I make these again? Oh yeah! Having tasted each of the components, I can’t wait to try the whole.

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