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Candy cane cookies with dark chocolate / Polkagriskakor med mörk choklad

Thursday, September 22nd, 2011

These yummy cookies are my second submission to the cookie contest arranged by Göteborgskex. They are absolutely delicious and contain crushed Polkagris which is a peppermint flavored candy cane from the town of Gränna in Sweden. The cookies are chewy with a delectable peppermint flavor that fits perfect with the dark chocolate. My husband brought them to work today and they were extremely popular.

I’ll post the recipe in Swedish first, and further down you’ll find it in English.

    Polkagriskakor med mörk choklad
    (ca 25 kakor)

    150 gram strösocker
    140 gram smör, rumstempererat
    1 dl ljus sirap
    1 tsk bakpulver
    300 gram vetemjöl
    100 gram väldigt mörk choklad, hackad
    en nypa havssalt
    1 polkagrisstång, krossad (ca 70 gram)

    Vispa socker och smör pösigt med elvisp. Tillsätt resten av ingredienserna och rör ihop till en smulig deg med elvispen. Ta en skopa deg med en kakskopa och lägg den på en bakpappersklädd plåt. Om du inte har någon kakskopa så kan du använda ett matskedsmått.
    Platta till kakorna försiktigt. Baka i 175 grader (varmluft) i 10 minuter. Dessa kakor flyter ut lite så ha gott om plats på plåten. Var försiktig så att du inte bränner dig på de smälta polkagrisbitarna som gärna flyter ut.

    ***

    Candy cane cookies with dark chocolate
    (around 25 cookies)

    150 gram caster sugar
    140 gram butter, softened
    100 ml light syrup (or corn syrup)
    1 tsp baking powder
    300 gram flour
    100 gram very dark chocolate, chopped
    1 pinch of sea salt
    1 polkagris candy cane, crushed (about 70 gram peppermint flavored candy cane)

    Beat butter and sugar with an electric beater until fluffy. Add the rest of the ingredients and combine to a crumbly dough with the electric beater. Using a cookie scoop take one scoop of dough and place on a parchment lined baking sheet. Repeat with the rest of the dough. Press each cookie gently with your hand. Bake the cookies for 10 minutes in 175 degrees C (convection oven). These cookies spread during baking, so make sure to enough space on the baking sheet. Be careful not to burn yourself on the melted candy.

Toasted oat flour cookies with sour cherries and pistachios / Skrädmjölskakor med sura körsbär och pistagenötter

Wednesday, September 21st, 2011

I was asked to participate in a cookie baking competition for bloggers, “Bageriets Bästa Bake Off Challenge”, arranged by Göteborgskex. I thought it would be fun to participate and it would also force me to spend some time on my neglected blog… We’re allowed to compose and post three cookie recipes for the competition and my first recipe is a lovely cookie consisting of toasted oat flour (skrädmjöl in Swedish), sour cherries and pistachios. I wasn’t sure about the combination first, but the tart cherries complement the pistachios and toasted oat flour really nice and the final result was scrumptious. The toasted oat flour gives the cookies a great nutty touch so please don’t substitute it if you want to make these cookies at home.

I’ll post the recipe in Swedish first, and further down you’ll find it in English.

    Skrädmjölskakor med sura körsbär och pistagenötter
    (ca 25 kakor. Skrädmjöl är ett aromatiskt mjöl som ger en nötig och god smak)

    150 gram strösocker
    140 gram smör, rumstempererat
    1 dl ljus sirap
    1 tsk bakpulver
    185 gram vetemjöl
    150 gram skrädmjöl
    1,5 dl hackade pistagenötter
    2 dl hackade frystorkade sura körsbär

    Vispa socker och smör pösigt med elvisp. Tillsätt resten av ingredienserna och rör ihop till en smulig deg med elvispen. Ta en skopa deg med en kakskopa och lägg den på en bakpappersklädd plåt. Om du inte har någon kakskopa så kan du använda ett matskedsmått.
    Platta till kakorna försiktigt. Baka i 175 grader (varmluft) i 10 minuter.

    ***

    Toasted oat flour cookies with sour cherries and pistachios
    (around 25 cookies)

    150 gram caster sugar
    140 gram butter, softened
    100 ml light syrup (or corn syrup)
    1 tsp baking powder
    185 gram flour
    150 gram toasted oat flour
    150 ml pistachios, chopped
    200 ml sour cherries (frozen dried), chopped

    Beat butter and sugar with an electric beater until fluffy. Add the rest of the ingredients and combine to a crumbly dough with the electric beater. Using a cookie scoop take one scoop of dough and place on a parchment lined baking sheet. Repeat with the rest of the dough. Press each cookie gently with your hand. Bake the cookies for 10 minutes in 175 degrees C (convection oven).

Halloween cookies with cardamom

Friday, October 31st, 2008

For the last years Halloween has become more and more popular to celebrate in Sweden. During the last week I’ve seen a lot of Halloween related merchandise and even ghost and pumpkin pastries in our local bakery. This year, my first in a house, we’ve carved a pumpkin and we’ve bought candies for the children that might come to trick or treat. I’m not so sure if anyone will pass by, but you never know.

I was very eager to try the new pumpkin shaped cookie cutter that I received in my blogging my mail parcel the other day, so I tried to find a good cut out cookie recipe. I decided to try a recipe from Allrecipes that I adjusted a bit, the biggest change was to add cardamom. The recipe is super simple and the cookies taste great; I believe it’s one of the best cut out recipes that I’ve tried. I decorated stems with melted chocolate and I piped faces with icing that I made with orange food colouring, icing sugar and a tiny splash of water.

    Cut out cookies
    adapted from Allrecipes

    1 1/2 cups butter, softened
    2 cups vanilla infused sugar
    4 eggs
    5 cups flour
    2 tsp baking powder
    1.5 tsp ground cardamom

    Beat butter and sugar with an electric beater until fluffy. Add the eggs, one at a time. Add flour, cardamom and baking powder. Combine. Cover dough and chill in the fridge for one hour.
    Preheat oven to 200 degrees C. Roll out dough on floured surface, about 1 cm thick. Cut out cookies with a cookie cutter. Place cookies on baking sheet covered with parchment paper. Bake 6-10 minutes, make sure not to burn. Let cool before decorating.

Gooseberry thumbprint cookies

Sunday, September 21st, 2008

The gooseberry plant that I planted in spring was a huge disappointment as I only got five berries. Yes, five fem pięć cinque 5. Luckily for me there is gooseberry jam at IKEA.

    Gooseberry thumbprint cookies
    30 cookies

    450 ml flour
    100 ml sugar (vanilla infused)
    1 tsp baking powder
    200 gram butter

    Around 100-200 ml gooseberry jam

    Pre-heat convection oven to 175 degrees C.
    Mix butter and sugar with an electric beater until light and fluffy. Add flour and baking powder.
    Divide dough in 30 walnut sized pieces and roll each to a ball.
    Put each cookie in a small paper cup (småbrödsform in Swedish).
    Press a thumb in the center of each cookie and fill with jam.
    Bake the cookies until lightly golden, around 10-15 minutes.

Intense chocolate cookies

Thursday, May 15th, 2008

A couple of weeks ago Swedish television was broadcasting Nigella Express during weekday evenings. After watching the episode with Nigella’s intense chocolate cookies, which can be seen on youtube, I felt an immediate urge to bake the cookies. The recipe is quick and simple and I quickly made a batch before starting to watch Grey’s Anatomy. I changed the quantities of the recipe, I especially cut down on the chocolate as I didn’t want the cookies to be too intense and I also added some white chocolate. The result was delicious chocolate cookies, however very rich so one is really enough.


    Intense chocolate cookies

    (Adapted from Intense chocolate cookies from Nigella Express, quantities and method slightly changed. Results in 12 large cookies)

    125 gram dark chocolate, chopped
    150 gram flour
    30 gram cocoa, sifted
    1 tsp bicarbonate of soda
    125 gram salted butter, softened
    60 gram light brown sugar
    60 gram caster sugar
    1 vanilla bean, seeds scraped out
    1 free-range egg, cold from the fridge
    200 g dark and white chocolate chocolate, cut in chunks

    Preheat the oven to 170 degrees C.

    Melt 125 gram of dark chocolate in the microwave.

    Combine flour, cocoa, bicarbonate of soda and salt in a bowl.
    In the bowl of your mixer, cream butter and brown and white sugar until light and fluffy. Change to slow speed and add the melted chocolate. At the same speed, add the vanilla seeds and the egg. Let it blend in well. Remove the bowl from the machine and by hand mix in the flour mixture. Finally add the chocolate.

    Scoop out 12 balls of the cookie dough and divide them between two baking sheets covered with baking sheet paper, without flattening the cookies.

    Let the cookies bake for 18 minutes. A skewer should come out semi-clean and not wet with batter. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

    Don’t forget to save the vanilla bean for your own vanilla sugar. Just put it in a jar together with caster sugar.

Chocolate hippos, moomins and butterflies

Friday, August 3rd, 2007

A hippo parade!
The moomins are back, this time in chocolate flavour, and Moomin mama has a brand new bag!
Cut-out cookies makes me think of Christmas and as it’s still 6 months left it’s too early to bake ginger cookies, so I decided to bake chocolate cookies instead. I started searching on the internet and finally found theese very chocolaty cookies by Martha Stewart. I have to admit that I’ve never tried any of her recipes before, she’s not that big in Sweden even though they sell her magazines and send her show on TV (daytime though, which means that I only watch it when I’m ill or have vacation). The cookies have a very strong flavour of chocolate and slightly reminds me of oreo cookies. There is also cinnamon in the dough, but the flavour is very vague even though I increased the amount. The cookies were a success at my husband’s office and I had great fun baking and decorating them.

I’ve received a lot of questions regarding the cutters. The moomin cutters were bought in a small shop in Gothenburg for about 2-3 years ago. I havn’t seen them anywhere since then, not even in that store. The hippo and the butterfly cutter were bought in Verner & Verner, a kitchen utensil shop.

Chocolate butterflies in different colours

    Chocolate cookies
    (Source: Martha Stewart. I’ve only converted the recipe to the metric system and increased the amount of cinnamon. I ended up with 4 or 5 baking sheets of cookies – much larger sheets than the ones on the photos.)

    330 gram sifted all-purpose flour
    155 gram unsweetened cocoa powder
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    340 gram unsalted butter
    280 gram sifted confectioners’ sugar
    2 large eggs, lightly beaten
    1 teaspoon pure vanilla extract

    In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.

    Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.

    Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour (I chilled my dough overnight).

    Heat oven to 175 degrees C. Take out the dough from the fridge, by now it will be very hard but it will get soft after you’ve rolled it a few minutes. On a floured surface, roll dough to about 4 mm thick (Myself I roll on my tupperware “mat” and then a put a large piece of plastic wrap on top of the dough, in that way the dough doesn’t stick). Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.

    Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired

    How to decorate eyes on the hippos and moomins
    (source: My own idea and recipe)

    120 gram (=200 ml) confectioners’ sugar
    3 tsp water
    a squeeze of fresh lemon

    A piping bag with a small tip.
    Round silver candies for decorating (unfortunately I believe that I’ve read that they are not allowed in the US).

    Mix the ingredients. Fill a piping bag with the mixture. Squeeze out a small amount that will be the eye white and then press a silver candy in the center.

Lingonberry caves with cinnamon

Sunday, December 17th, 2006

A raspberry cave is a typical Swedish short bread cookie filled with jam. In this variant the common raspberry jam is substituted with lingonberry jam and there’s cinnamon in the dough which make the cookies quite Christmasy. The cookies are very easily done and you are quickly rewarded with delicate and delicious cookies. I always use butter, never margarine, when I bake to get that extra nice flavour.

    Lingonberry caves with cinnamon
    (makes 30 cookies, source: Arla)

    200 gram butter, at room temperature
    100 ml caster sugar
    1 tsp vanilla sugar
    450 ml flour
    1 tsp baking soda
    1 tsp cinnamon
    75 ml lingonberry jam (or substitute with your favourite one)
    30 medium paper cups (“småbrödsformar”, about 4 cm wide)

    Heat the oven to 200° C.

    Cream the butter, sugar and vanilla sugar. Add the flour, combined with baking soda and cinnamon. Divide the dough into 30 pieces. Roll each piece into a ball and put in a medium sized paper cup (the ones I used are called “småbrödsformar”). With your finger, do an indention and fill it with jam.
    Bake in the middle of the oven for about 12 minutes.

Biscotti with lingonberries and white chocolate

Thursday, October 12th, 2006

Biscotti with lingonberries and white chocolate
Home made lingonberry biscottis are perfect with a cup of espresso
These are lovely biscottis with a kind of Swedish touch thanks to the lingonberries. I thought that they were perfect for Euro Blogging by Post so I baked them for Scott , the rest of them went to my husband’s office where they were very popular. The recipe is from the Swedish “Två systras söta” by the Eisenman sisters, which I can’t stop recommending. Buy it! :-) I don’t like my biscottis too dry so I was quite careful with the total time in the oven.

    Biscotti with lingonberries and white chocolate
    makes about 45

    100 gram butter
    200 ml caster sugar
    3 eggs
    700 ml flour
    3 tsp baking powder
    0.5 tsp vanilla sugar
    0.5 tsp salt
    100 gram chopped white chocolate
    200 ml lingonberries

    Heat the oven to 175 degrees.

    Beat sugar and butter until white. Add the eggs, one at a time. In a separate bowl combine the dry ingredients and the add the lingonberries and chopped chocolate. Add the the second mixture to the one with butter/eggs/sugar.
    Separate the dough into 3 parts and roll each part into a rope. Place on baking sheet, either greased or parchment-lined.

    Bake the biscotti for 15 minutes (I let them bake for 20 minutes). Take out the baking sheet, turn off the oven and slice the biscotti diagonally in 2 cm wide pieces. Return the baking sheet to the oven and keep the biscottis in the warm oven until dried and crunchy.