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The recipe of the cookies I wanted to bake for Christmas. Here it is in English:
Ingredients (for 80 cookies): 300 g butter, 150 g powdered sugar, a dash of salt, 400 g flour, 40 g cocoa, 2 egg whites
Instruction:
Knead the butter with the sieved powdered sugar and the salt on a baking board. Add the sieved flour, knead again and then part the dough into two equal parts. Add the cocoa to one part and knead it. Wrap both dough portions into aluminum foil or cling film and put them into the fridge for two hours to rest there.
Cut a piece from each dough portion and roll out both pieces to thin plates of approx. 2 mm height on a floured surface. Brush one plate with the whisked egg white, put the other plate on top of it and form a roll. Or form rectangular strands from both the dark and the fair dough, brush them with egg white and put them together like a chess board. Wrap the strands with fair or dark dough.
Put the dough roll into the fridge again until it is really hard once more.
Heat your oven to 190 ° C.
Cut slices of about 1/2 cm from the roll and put them on a baking tray laid out with baking parchment. Bake the cookies 10 to 14 minutes until they are of a fair yellow colour. Let the cookies cool off a bit on the baking tray and then let them cool off completely on a cake grid.
Vanilla cupcakes filled with salted caramel and topped off with salted caramel buttercream.
On Honey Loaf
There are little cookie-person ghosts left in the floured cookie sheet after they'd been removed to a plate.
Like snow-angel cookie prints.
Or a cookie nuclear holocaust
Some of the various types of baked goods I make and sell in my etsy shop.
Please see my profile for the link.Thanks =D
[en]
May the cupcake be with you!
Star Wars themed as cupcakes! It's not the first, will not be the last to be baked in the world. This is Dona Alice's version, available to oru customers:
Vanilla Dough with Dulce de Leche filling, decorated with handmade characters Fondant. Yummy and geeky!
[pt]
Que o cupcake esteja com você!
Cupcakes do Star Wars! Não foi o primeiro e nem vai ser o último set feito no mundo. Esta é a versão da Dona Alice, disponÃvel pra pedidos futuros:
Massa de Baunilha com recheio de Doce de Leite próprio, decorado com os personagens feitos à mão em Fondant. Gostoso e mais nerd impossÃvel!
225g plain flour
a good pinch of salt
1 tbspn ground ginger
1 tbspn baking powder
225g medium oatmeal
100g unsalted butter
100g dark muscavado sugar
175g golden syrup
175g black treacle
1 medium egg
4 tbspns milk
25g chopped stem ginger or mixed peel (optional - I had some crystallised ginger in the cupboard and used that)
a 20cm square cake tin, greased with butter and lined with greaseproof paper (I have a super duper adjustable square cake tin which can make lots of different sizes of square and rectangular cakes - just the ticket! Had to line it carefully though to make sure nothing leaked through the slits in the supports which allow the adjustments)
1. Preheat the oven to 180C/160C fan/350F/gas 4. Sift the flour, salt, ginger and baking powder into a large bowl. Stir in the oatmeal.
2. Gently heat the butter, sugar, syrup and treacle in a medium-sized pan, stirring frequently until melted and smooth. Beat the egg with the milk until just combined. Pour the melted mixture and the egg mixture into the bowl. Add the chopped ginger or peel if using, then mix everything together with a wooden spoon to make a thick batter. Put into the prepared tin and spread evenly.
3. Bake in the preheated oven for about 45 minutes, or until firm to the touch. Remove from the oven - the top may have sunk slightly - and run a round-bladed knife around the inside of the tin to loosen the cake. Stand the tin on a wire cooling rack, leave to cool completely, then turn the cake out and wrap it in foil. KEEP FOR A WEEK TO MATURE BEFORE CUTTING!!!
A week??!!!
It is the same oven in action( can be seen in PT Theme)
Especially for upgrading ROBI'S appetite.....;-)) I spoil your diet ha Robi?......
baking ingredients - A set of baking ingredients with a vintage rolling pin. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24742750-baking...
No bake cheesecake with homemade cherry pie filling on top. You know...the filling that won me first place in a church fruit pie bake off? Yeah that one.
Very nice appetiser of baked Brie Cheese and toasted almonds. With crostini.
Served at Sunny's.
(Notes: I was almost out of battery power so I didn't have time to try different angles. This picture would have been better if I had rotated the plate 90 degrees and put the crostini in the background.)
Dried cranberries, crystallized ginger, & white chocolate chunks make up the cookie bar. Frosting is cream cheese with dried cranberries, drizzled with white chocolate icing.
My friend Rachel made a delicious gooseberry and elderflower cake ages ago, and I have finally managed to purloin the recipe from her - hurrah! So yesterday, in a 'trying to use up eggs' frenzy (only partly successful!) this was one of the things I made (despite now also having half a batch of cupcakes and the remains of a batch of diggers to eat up...).
I have reproduced the recipe as it was provided to me, although I'm afraid I chickened out and have only made a standard 2-layer sponge cake. I am seriously bad at cutting cakes horizontally and will leave that for a time when I need to make a fancy cake - this was really more of a try it session to see if I can make mine half as nice as Rachel's! I therefore, at the last minute, realised that as I would only be buttercreaming 1 layer of cake and not 3, 175g butter was going to be far too much. I used 75g butter and about 3 times as much icing sugar (although to be honest I didn't measure it precisely, just went by look and taste), and that still left me with some over and a fairly thick layer of cream. I reckon 50g butter should be about right and I'll try that next time.
We have a small amount of elderflower cordial left from this year's batch so that has gone in, although no gooseberry jam. I went to get some from Asda, but they had none, so I bought rhubarb & ginger instead which I hoped would be an okay substitute. However today, on visiting the Courtyard in Draycott (has a couple of very nice gifty shops - Vintage Bluebird and Avado - and a great cafe Pumpkinz) I found a selection of homemade preserves including gooseberry jam, so bought it feeling quite pleased! But when we visited Ikea this evening Leigh found some in their food section - £1 cheaper. Bah!
175g unsalted butter
175g golden caster sugar
3 eggs
175g self-raising flour
gooseberry jam
1/2 tsp baking powder
1 tsp elderflower syrup
Butter icing -
175g softened butter
700g icing sugar
Topping -
6 tbsp icing sugar
2 tbsp elderflower syrup
Preheat oven to 170C/gas 3/325F. Grease and line 2 x 20cm loose-bottomed cake tins. Cream together the butter and caster sugar. Gradually add the 3 eggs, whisking all the time. Fold in the flour and baking powder, then mix in the elderflower syrup.
Divide the mixture between the tins and bake for 20-25 minutes until risen and springy to the touch. Cool on a wire rack.
Make the butter icing by creaming together the butter and icing sugar. (I also added a splash of milk) When the cakes have cooled, cut each one in half horizontally. Spread each layer with butter icing and jam, then sandwich together.
For the topping, mix together 6 tbsp icing sugar with 2 tbsp elderflower syrup and drizzle over the cake.