I am sorry to say that a few mistakes got past us in the editing process of Zoë Bakes Cookies. As we find them we will print them here, I will also add some helpful baker’s notes when I think they will make the recipes easier to use. Thank you and enjoy!
Morning Cookies (page 72) The photo shows apricots in the cookie, but they are not specifically listed in the ingredients. Feel free to use 1/4 cup / 35g of any dried fruit (raisins, apricots, dates, craisins, cherries, or anything else you enjoy).
Rugelach Variation (page 137) The instructions for rolling out the dough should read: Use half of the Quick Puff Pastry Dough and roll to a 7.5 x 15-inch rectangle, then proceed as directed. I made videos of the Quick Puff Pastry and how to shape the rugelach Here.
Sarah Berkowitz’s Mandelbrot (page 147) is missing 1 1/2 cups / 150g walnut pieces, lightly toasted from the ingredient list.
Lemon Madeleines (page 155). The photo shows a glaze but it doesn’t appear in the recipe. Here is the recipe:
- 1/4 cup / 60ml fresh lemon or orange juice
- 1/2 cup / 60g confectioners’ sugar
- 1 Tbsp brown butter, melted
In a small bowl, whisk all ingredients together until smooth. Dip the Madeleines into the glaze immediately after unmolding from the pan.
Speculoos (page 169) should list an egg yolk in the instructions. The yolk should be added with the molasses.
Chocolate Hazelnut Cookies (page 185) The headnote lists Nutella, but it got cut from the final recipe. If you’d like to try it, use the instructions in the variation and replace the 1 Tbsp. Tahini with 3 Tbsp. Nutella. The all-purpose flour is correct at 340g, but the cup equivalent should read 2 3/4 cups plus 1 Tbsp.
Caramelita Bars (page 217) should not be listed as Gluten-Free as the recipe contains flour. Brown Butter is listed in the headnote, but the ingredients call for melted butter. It will work with either one you prefer.
Lemon Bars (page 222) The ingredient list should read:
1 1/4 cup / 150g all-purpose flour
1/2 cup / 60g confectioners’ sugar
The rest of the ingredients are as written in the book.
Lemon Bar Baker’s note: I suggest pressing the crust slightly up the side of the pan so the filling can’t find its way under the baked crust. Another helpful tip is to line the pan with an UNGREASED parchment sling.
The Lemon Bar baking time: it may take much longer to bake if the ingredients aren’t at room temperature or if you’ve made the crust ahead of time and it has cooled off. Check it at 25 minutes, but it may take as long as 40 minutes!
