For Christmas many types of delicious cookies and other candies are made. These are some of the ones we make at home by me. For Christmas many types of delicious cookies and other candies are made. These are some of the ones we make at home by me.
Chocolate Tops Ingredients: 100 grams Dark chocolate 2 decilitres Puffed rice cereal 2 decilitres Ground coconut Muffin paper cups Instructions: 1. Melt the chocolate in the microwave in short bursts of 30 seconds, stirring each time in between. Be careful not to burn the chocolate and also try to allow the chocolate that is already melted, to melt the remaining pieces rather than giving it another burst. This minimises the risk of burning it, and makes the chocolate more likely to stiffen up properly at room temperature afterwards. 2. Add the puffed rice and ground coconut, stirring it in well until you have a uniform mass. 3. Spoon the mass into the muffin paper cups, and then place them in a cool place to set. Cinnamon-Cardamom cookies Ingredients: 4 decilitres Flour 1/4 tea spoon Baking soda 1/2 tea spoon Cinnamon 1/2 tea spoon Cardamom 1/4 tea spoon Ginger powder 100 grams Margarine 1 1/2 decilitres Brown sugar 100 grams Syrup 40 grams Almonds Instructions: 1. If the almonds still have their skin on (if they are brown), pour boiling water over them and let them sit in it until the skin swells up and can be removed. Then remove the skin. 2. Chop the almonds 3. Strain the flour through a sieve and mix in the baking soda and the spices. 4. Crumble the margarine into the flour. Mix it into the flour with your fingers. It will look like small crumbs. Do not worry. It does not have to stick together at this point. 5. Add the sugar, syrup and chopped almonds to the bowl. 6. Knead the dough together until it forms a uniform dough. 7. Part the dough in the middle and make two rolls of dough with a diameter of 4-5 centimetres. 8. Put the rolls into the fridge to harden up 9. Cut them into thin slices of 2-5 millimetres width. 10. Bake them in an oven set to 180-190°C for 6-7 minutes 11. Let the cookies cool Vanilla Wreath Cookies Ingredients: 4 decilitres Flour 170 grams Margarine 1 Vanilla Bean 1 decilitre Sugar 1 Egg Instructions: 1. Crumble the margarine into the flour. Mix it into the flour with your fingers. It will look like small crumbs. Do not worry. It does not have to stick together at this point. 2. Cut the vanilla bean open lengthwise and use a knife to scrape the soft inside out. Add the inside into the bowl. 3. Add the sugar and eggs and knead it together until it forms a uniform dough. 4. Roll the dough into a thin roll with a diameter of about a centimetre. 5. Cut the roll into small pieces of about 8 centimetres each and make a wreath of them. Press a little at the place where they touch to make them stick together. 6. Bake the cookies in an oven set to 200°C for 8-10 minutes Mints Ingredients: 250 grams Icing Sugar 1/2 Pasteurised egg white 2-3 drops of Peppermint essence 75 grams Dark chocolate Instructions: 1. Whip the egg whites to peaks and add the peppermint essence. 2. Fold the icing sugar in until it forms a uniform and supple mass. 3. Roll into small balls and press them flat with the palm of a hand. 4. Let them dry on a sheet of baking paper. 5. Melt the chocolate in the microwave in short bursts of 30 seconds, stirring each time in between. Be careful not to burn the chocolate and also try to allow the chocolate that is already melted, to melt the remaining pieces rather than giving it another burst. This minimises the risk of burning it, and makes the chocolate more likely to stiffen up properly at room temperature afterwards. 6. Put a top of chocolate on each one for decoration.
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June 2021
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