Sweet biscuits always good, but they are even more appropriate now, when rainy and chilly in the evening, and I want something small and comforting at the cup of tea or coffee.
It is very important in preparing these cookies to keep the size of the pattern. If there is no pattern in the desired size, you can make a one-time format and the right size baking cut the margins - it will be possible to extract the pastry more easily. It is important to baking paper, because it helps extracting the pastry from the pan.
Cutting nuts, apples and streusel
Very reminiscent of cake "Flodn" Hungarian but limited version, without the poppy, and the size of the cookie. It is attaching special flavors of walnuts and green apples mainly three different textures.
Machines (20X30 size format):
• 210 grams of sifted flour (1.5 cups)
• half a bag of baking powder (5 g)
• 50 grams of sugar (1/4 cup)
• 100g soft butter
• 1 tablespoon cold water
• shell from 1/4 lemon, finely grated
• Pinch of salt
• 1 egg yolk when L
• 1/2 tsp vanilla extract quality
Filling nuts;
• 150 grams of sugar (3/4 cup)
• 120 ml milk (1/2 cup)
• 25g butter
• 1 teaspoon vanilla extract quality
• 1 cup walnuts, finely ground
• 1/2 cup toasted hazelnuts and finely chopped
• 1/4 cup finely crumbled shortbread
For the filling of apples:
• 450 grams of apple stuffing cubes (available in stores that specialize)
Lstroizl:
• 80 grams of cold butter cut into cubes
• 80g demerara sugar (1/3 cup)
• 70 grams of sifted flour (1/2 cup)
• 75 grams of powdered almonds without shell (3/4 cup)
Decoration:
• sugar powder
Sift together the flour and baking powder. This gives a more delicate texture of dough and baking powder well dissolved cookie dough. A mixer with a paddle attachment mix butter, sugar, a tablespoon of water, lemon zest and salt slow speed about 5 minutes, until the mixture is homogenous. Add egg yolk and vanilla extract and mix for another minute. Add the flour and baking powder levers 2 stages: the first quarter of the mixture, and mix half a minute and then the balance, so we get less time dough. Finish kneading dough on the work surface manually, Mniilnim and refrigerate for an hour.
Preheat the oven to 175 degrees. Remove the dough from the refrigerator and roll out into a rectangle size 20X30 cm and a half inches thick. Place in greased slightly and lined with baking paper (paper to remain honest and stick to the pan). Prick the dough with a fork and bake for about 12 minutes, until lightly golden.
Nut Stuffing: Heat sugar, milk, butter and vanilla extract In a medium saucepan until sugar is dissolved and bring to a boil. Reduce the heat, add the biscuit crumbs and walnuts and mix uniformity, transfer to a bowl and chill.
Streusel: In a food processor mix all the ingredients in several pulses until the mixture is crumbly.
Ingredients: Spread the nut filling evenly over shortbread, topped with apple stuffing. Sprinkle the Hstroizl in an even layer and bake for 15-20 minutes, until golden brown. Chill, sprinkle with powdered sugar and cut into rectangles sized 5X4 cm. Store in an airtight container up to 10 days.
Cubes of mother
Cookies loved my mother used to make for us, and I decided to add a twist to them - quality red jam the bitter chocolate dough. Cookies usually would not come from a jar, and we were cut into cubes straight from the pan.
Dough (size 20X30 cm format):
• 200g soft butter
• 100 grams of sugar (1/2 cup)
• 2 egg yolks + L scale
• Pinch of salt
• 1 teaspoon vanilla extract quality
• sifted flour 400g (3 cups less than 2 tablespoons)
• Baking powder 5 grams (half a bag)
For the filling:
• 200 g grated dark chocolate
• 150 grams of red jelly smooth (1/2 cup)
Coconut keep the meringue there:
• If an egg proteins 5 L
• Pinch of salt
• 80 grams of sugar (1/3 cup + level tablespoon)
• 90 grams of grated coconut (1 cup)
• 1 packet vanilla sugar (10 grams)
A mixer with a paddle attachment mix butter and sugar on medium speed about 2 minutes into a uniform mixture. Occasionally stop the mixer and scrape with a spatula butter lined bowl. Add egg yolks, salt and vanilla and blend half a minute until smooth. Reduce the mixer speed and add flour and baking powder and mix just until the dough is smooth. Wrap the dough in plastic wrap and refrigerate for an hour.
Coconut meringue: Beat proteins mixer bowl with a pinch of salt until soft foam begins to form and white. Add sugar gradually and beat 5 minutes until a stable foam. Into the fold with a spatula foam of coconut and vanilla sugar until the mixture is uniform.
Preheat oven to 170 degrees. Grease bit pattern and line it with parchment paper. Roll out on a floured surface the dough and mold size 7 mm. Arrange the dough in pan. Bake for 10-12 minutes until lightly golden and cool.
Spread the dough in a layer of red jam and sprinkle with grated chocolate evenly. Spread the meringue over coconut and rectifiers. Bake it all together about 25 minutes, until the meringue is golden and slightly cracked. Cool for at least an hour before cutting.
Rescuers from the pan with baking paper, and a long, serrated knife cut into squares. Store in an airtight container at room temperature up to 10 days.
Tip: To easily scratch chocolate without melting hands, place chopped chocolate in a bowl and freeze 15 minutes. Transfer to a food processor and blend pulses to desired consistency.
Grandma's jam squares
Excellent jelly cubes that can incorporate all the jelly you name it. I chose an excellent fig jam, but it is also possible apricot jam, oranges or apples and cinnamon. One can also add one teaspoon anise seeds of blackberry jam and pear jam even prepare and add a quarter teaspoon cardamom powder.
Dough (size 20X30 cm format):
• 200g soft butter
• 100 grams of sugar (1/2 cup)
• grated peel from half a lemon
• Pinch of salt
• 1 egg if L
• 1 egg yolk if L
• 1 teaspoon vanilla extract quality
• 420 grams of sifted flour (3 cups)
• 1 packet of baking powder
For the filling:
• 500 grams of fig jam
• vanilla bean grated
• 1/2 cup chopped walnuts
The bowl of a mixer with paddle attachment mix on slow speed for butter, sugar, lemon peel and salt about 2 minutes until blended. Occasionally stopping the mixer to download from the sides of the bowl the butter with a spatula. Add egg yolk and vanilla and blend until they are assimilated into the mixture.
In a separate bowl Sift the flour and baking powder and stir lightly. Gradually add the mixer bowl until dough is smooth, chill and refrigerate for an hour.
Preheat oven to 170 degrees and lightly grease the pan and line with parchment paper. Remove the dough from the refrigerator and cross it in half. Roll out half the dough on a floured surface into a rectangle the size of 20X30 cm and 1/2 cm thick and place in pan. Bake about 10 minutes until lightly golden and cool.
Open the vanilla bean, scrape out all the grains, and blend in a food processor with the jam until blended. Spread the jam over the dough and sprinkle the chopped walnuts. Thick coarsely we kept scraping the dough in the refrigerator, and insist on uniformity crumbs.
Return the pan to the oven and bake for about 35 minutes, until the dough crumbs are golden. Cool to about 3 hours. Rescuers from the pan with baking paper and cut into squares long, serrated knife. Store in an airtight container at room temperature up to 10 days.
With
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