Slatki šampinjoni {sweet champignons}

My grasp on the Croatian language is a little patchy, to say the least. I seldom speak it but when I do I’m sure I sound beautifully rusty with an obvious Australian accent with my attempts. I was trying to remember the Croatian name for button mushrooms, or champignons, to be precise. Thanks to Google I was sorted in no time and as I switched my search to images, I came across a few pictures of what appeared to be little mushrooms but were actually cookies. When I clicked on one of them I was surprised to learn these little mushroom cookies were of a Croatian recipe, found here. So cute!

I spent some time translating the recipe to English and found its ingredients were similar to shortbread. I also discovered several other Croatian food blogs had made them as well. So off I went and put my own hands to these sweet little champignons, adding some finely grated lemon rind and demerara sugar. I’ve also finished the mushrooms off with a dusting of caster sugar, for that messy and sweet first bite.

slatki šampinjoni

 

Makes 40

  • 230 g unsalted butter, softened
  • 1 cup caster sugar, I used demerara
  • 2 eggs, lightly beaten
  • 1 tsp vanilla paste
  • 1 tsp lemon zest
  • 3 cups plain flour
  • 1 cup cornflour
  • 1 tsp baking powder
  • 2 tbsp cocoa powder
  • 2-3 tbsp caster sugar, to garnish

Preheat oven to 190°C and line a baking tray.

Beat the butter and sugar until creamy. Add the eggs, beat for 30 seconds, then beat in the vanilla and lemon zest. Stir in the both of the flours and the baking powder, mixing until it all comes together and forms a soft dough.

Roll tablespoons of the dough into balls and place on the baking tray. Using the top of a bottle (without the cap) dip the top into water and then into the cocoa powder. Press gently into a round of dough and extract carefully. This will form the underside of each mushroom. Repeat the process until all of the dough rounds are indented.

Bake for 10 minutes. Remove from oven and allow to cool completely on the baking tray. Take each cookie and roll its top in the caster sugar, to garnish. Store in an airtight container.