In my first semester at Indiana University, a friend told us that he loves to eat goldfish. We couldn’t believe him but he said it in such a straight face and told us how good goldfish are for your skin (he even said he ate them whole!), we were actually convinced we met a freak! Only much later did I find out that Pepperidge Farm makes biscuits in the shape of goldfishes. I’ve been hooked on them (and not to mention a host of other American junk food too) ever since. Goldfish aside, Pepperidge Farm makes awesome Milano cookies as well. I was craving for them one day and stumbled across a recipe on an old Daring Kitchen challenge. Jackpot!
I made these back in February and remember printing out a couple of templates to pipe my cookies. The cookies turned out awesome but do not have the soft, crumbly texture of Pepperidge Farm. Maybe next time I’ll replace some of the butter with shortening and some of the flour with cornflour. Until my next Pepperidge Farm craving! :)
1 ¼ cups All Purpose Flour ½ tsp coarse salt 113g unsalted butter, room temperature 2/3 cup granulated sugar 1 tsp vanilla extract 1 large egg 90g semisweet chocolate, coarsely chopped In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixture, beat butter and granulated sugar on high until light and fluffy. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat until just combined. Transfer dough to a pastry bag with a plain tip. Pipe cookies (¾ by 2 inches) onto a parchment-lined baking sheets. Chill until firm, around 20 minutes. Preheat oven to 160C. Bake until cookies are light golden at the edges, about 15 minutes. Transfer immediately to wire racks and cool. In the meantime, melt chocolate either in a bain marie or in the microwave, about 1.5 minutes, stirring every 30 seconds. Assembly: With a table knife, spread chocolate on a flat side of half the cookie. Sandwich cookie halves together.