Cookie recipe
Recipes for six classic cookies that you will eat right away
Here are six cookie classics that are always good to have lurking in a box in the kitchen.
Recipe by Sarah Bernard
About 15 pcs.
About 500 g of the finished cake mix
Truffle cream:
3 dl of whipped cream
150 g of cooking chocolate
GLASSES:
100 g of cooking chocolate
4 tablespoons delphia fat
Boil the cream and add coarsely chopped chocolate. Remove the pan from the heat and stir in the cream until the chocolate has melted.
Refrigerate the chocolate cream overnight.
Roll the crown cake weight approx. 1 cm thick. Cut out suitably large circles (about 4 cm in diameter) and place them on a baking sheet covered with baking paper.
Photo: Svein Brim
Bake at 210° for approx. 5 minutes. The wreath cake pieces should be soft inside. Calm down.
Whip the chocolate cream until creamy. Put the cream in a piping bag and sprinkle small peaks on each bottom. Place the cakes in the refrigerator.
Put the chocolate in a small bowl and place a small pot of boiling water over it. Water must not come into contact with the bowl. Add delphia fat to the melted chocolate to make the chocolate a little thinner. Something cool.
Place the cakes on a wire rack with a small tray underneath and carefully pour the chocolate over them so that the cakes are covered in chocolate all around. Keep the cakes cold.
Sugar cookie recipe
About. 35 pcs.
400 g wheat flour
½ tsp salt
1 teaspoon of baking soda
2 teaspoons of vanilla sugar
200 g of butter
200 g of sugar
2 eggs
Photo: Svein Brim
In a separate bowl, mix the wheat flour, salt, soda and vanilla sugar well.
Beat the butter and white sugar in a food processor. Add one egg at a time, beating well between each addition.
Add the flour mixture and mix until you get a smooth dough. Wrap the dough tightly in cling film and refrigerate for at least an hour.
Take a little dough out of the fridge at a time. Roll out the dough on a floured surface until the dough is approx. 1 cm thick. The dough must be turned during the process so that it does not stick to the surface.
Cut the dough into the shapes you like and place the cookies on baking paper. Place the cookies in the refrigerator for approx. 15 minutes before frying.
Knead the rest of the dough and replace it with the other one left in the fridge. Continue until you have used all the batter.
Bake the cookies in the middle of the oven at 180˚ for 8-10 minutes. Cool on a baking sheet.
– I decorate the cookies with sugar fondant, which I have rolled out thinly, and cut out figurines similar to the cakes, Anita Bakker, who bakes the cakes, tells Hjemmet.
Also read: Here are the wines that go well with dessert, cake, cheese and chocolate
Photo: Svein Brim
Recipe for oatcakes with raisins
About. 50 pcs.
200 g of butter, at room temperature
2½ dl sugar
2 eggs
2 dl wheat flour
1½ tsp baking soda
2 teaspoons of vanilla sugar
4½ dl of oatmeal
2 dl raisins
Mix butter and sugar until soft and smooth. Beat in the eggs one by one and mix in the rest of the ingredients.
Mix together into a fairly tight dough.
Shape the dough into round, slightly flat balls (approx. 1 tablespoon). Place them slightly apart on a baking sheet lined with baking paper. When the cakes are baked, they float a little.
Bake in the center of the oven at 175° for 12-15 minutes. Allow the cakes to cool completely on the tray before placing in airtight tins.
Also read: How to get perfect airy buns
Jam cake recipe
About. 45 pcs.
3 eggs
250 g of sugar
500 g wheat flour
300 g of butter
3 teaspoons of baking powder
Raspberry jam without whole berries
Photo: Svein Brim
Beat the eggs and sugar to make an egg cake. Sift in half of the flour and add the baking powder.
Cut the butter into cubes and knead them together with the rest of the flour into the dough. Raise the dough approx. 1 hour.
Roll the dough thinly and cut the cakes approx. 6 cm in diameter.
Cut out a smaller circle on half of the cakes or use a gingerbread cookie cutter and cut out a star or heart. Glue this cake with a little water all over the cake.
Add approx. 1 teaspoon of raspberry jam “in the hole”. Place the cakes on a baking sheet covered with baking paper.
Bake the cakes in the middle of the oven at 200° for approx. 10 minutes. The cakes should be light yellow brown. Cool the cakes on a wire rack.
Photo: Svein Brim
Lemon and poppy seed cake recipe
About. 45 cakes
½ dl lemon juice
200 g of butter
75 g of sugar
1 egg
2 tbsp lemon peel, finely grated
2 tablespoons of poppy seeds
About. 350 g wheat flour
1 teaspoon of baking powder
¼ teaspoon salt
LEMON SUGAR:
1 tablespoon lemon peel, finely grated
1 dl of sugar
1 tbsp poppy seeds
Heat the lemon juice gently, add 100 g of butter and let it melt. Put the rest of the butter with the sugar in a food processor and beat until smooth.
Add the eggs and lemon-butter mixture and continue beating until the batter becomes light and creamy, approx. 2 minutes.
Mix in lemon zest, poppy seeds, wheat flour, baking powder and salt.
The dough should now be light and malleable, add more wheat flour if the dough is too loose.
Mix sugar, lemon zest and poppy seeds in a bowl. Divide the dough approx. 45 pieces and roll into balls.
Roll the balls in lemon sugar and place them on a baking sheet covered with baking paper, leaving some space between them. Press the cakes down a little with the bottom of your hand. Bake in the oven at 200° for 8-10 minutes until the cookies are cooked.
Cool on a wire rack and store in an airtight container.
Read also: How to calculate grams to deciliters
Biscotti recipe
120 g of almonds
100 g of hazelnuts
150 g of butter
250 g of sugar
400 g wheat flour
2 teaspoons of baking powder
1 orange, grated peel
3 large eggs
1 egg white for brushing
Photo: Svein Brim
Roast the almonds and hazelnuts in the oven at 200° for approx. 10 minutes. Calm down.
Combine butter, sugar, flour, orange zest and baking powder in a food processor. Mix in eggs and cooled whole nuts.
Because the nuts are roasted in the oven, they are crunchy and do not need to be split/chopped before adding to the batter.
Roll the dough into sausages, approx. 2 cm in diameter. Put the dough sausages in the refrigerator for approx. 30 minutes.
Place the cake sausages on a baking sheet covered with baking paper and brush with egg white. Bake the cakes in the middle of the oven at 180˚ for approx. 25 minutes.
Take the cakes out of the oven and cut approx. While still warm, cut ½ cm slices diagonally with a bread knife. Place the slices back on the baking sheet and bake for another 10 minutes. Calm down.
Store the biscotti in a sealed box at room temperature.
Here you will find our great cake recipes
This case was first published on 12/04/2020 and last updated on 15/12/2021