Archive for the 'Cookies' Category

SHF/IMBB Cookie-swap Party!

Saturday, November 26th, 2005

The Groke, Little My and Moominmamma as Swedish Gingerbread biscuits

This is my entry to Sugar High Friday’s and Is my blog burning’s joint virtual cookie swap. Jennifer and Alberto have asked all food bloggers to share their favourite cookie recipes, creating a big virtual cookie swap. I want to share two recipes, both tried this week but already loved. The first one is ordinary Pepparkakor (Swedish Gingerbread Biscuits) which I baked today and the second one is Sunflower Seed Cookies which I made a few days ago. It was my first time baking Pepparkakor from scratch, and it was so much easier than I thought. Yesterday I prepared the dough and today I baked the cookies. The recipe is simple and you get an immense amount of delicious cookies, perfect now when Christmas is approaching. The Sunflower Seed Cookies are just delicious and they are so easy to bake. The cookies are chewy with a light taste of caramel; delicious delicious! Bake them now, you won’t be dissapointed!



    200 ml water
    200 ml golden syrop
    425 gr brown sugar
    250 gr butter
    2 tsp baking soda
    1 tbsp ground cloves
    1,5 tbsp ground cinnamon
    1 tbsp ground ginger
    1 tsp ground cardamom
    1 tsp ground Seville orange/bitter orange/pomerans (can be omitted if you don’t have it)
    1 kg wheat flour

    Bring the water, syrup and sugar to boil. Pour the mixture over the butter and let everything dissolve. Add the remaining ingredients. At this point the dough is very sticky, but it’s supposed to be like that. Let the dough rest in the fridge overnight.

    The next day you take as much dough as you need and roll it out on a floured surface. Cut out cookies and then bake in the oven at 175 degrees Celsius for about 8 minutes. Repeat, repeat and repeat as the dough will never end… :-) I made quite a lot cookies today, but I still have an enormous amount of dough left in the fridge so now you now what I will do tomorrow….

    When the cookies are cool, you can decorate them with icing sugar and a small small amount of water and a smaller amount of lemon juice (to keep everything white and nice).

Sunflower Seed Cookies
Sunflower Seed Cookies

    Sunflower Seed Cookies
    (adapted from Två Systrars Söta by Lisa Eisenman and Monica Eisenman)
    makes about 17 cookies

    200 gram room temperatured butter
    250 ml caster sugar
    4 tbsp golden syrup
    250 ml wheat flour
    200 ml whole wheat flour (grahamsmjöl)
    1 tsp baking powder
    2 tbsp vanilla sugar
    150 ml Sunflower Seeds

    Heat the oven to 175 degrees Celsius. Combine butter and sugar until white and fluffy. Add the syrup. Combine the dry ingredients and mix everything until you have a flexible dough.
    Divide the dough into 3 equal parts. On a floured surface, roll out every part of the dough to a length almost as long as your baking sheet. Transfer the 3 lengths to your baking sheet, leave space between them as they will expand. Sprinkle some extra sunflower seeds on the lengths and then flatten them slightly. Bake in the oven for 15 minutes. When a bit cooled, cut the lengths into diagonal cookies. Transfer to a wire rack and let cool completely.

Oreo Cookies

Tuesday, November 1st, 2005

The Oreo Cookie was introduced in 1912 in the U.S and it quickly became the country’s best selling cookie. Myself I didn’t grow up with Oreo Cookies, I lived happily with other Swedish cookies instead. I never had to argue with my friends how to eat an Oreo Cookie: plain, by twisting off the top and eating the filling first or by dunking them whole in milk . The first time I ever saw and tasted an Oreo Cookie was just a few years ago, and I liked it. I also realized that I had to make up for all (what seems now) empty years without Oreo Cookies. So what’s the problem then? Well, Oreo Cookies were introduced rather late in Sweden, and they still are rare and hard to find. Furthermore they are expensive. So the best thing would be to bake them yourself, and as an extra bonus you get rid of all unnecessary additives. The below recipe is from the lovely book “Två Systrars Söta” by Lisa and Monica Eisenman. According to me and Fredrik, two non-Americans, the cookies tastes almost authentic. I believe that it’s hard to come closer to the original ones.

    Oreo Cookies
    (makes 30)

    250 gram butter
    50 ml sugar
    1 egg yolk
    240 gram flour
    5 tbsp cocoa
    a pinch of salt
    1 tsp vanilla sugar
    50 gram grated dark chocolate (min. 50 % cocoa content)

    3-4 tbsp double cream / whipping cream
    2 tbsp melted butter
    300 ml icing sugar
    0.5 tsp vanilla sugar

    Work the butter and sugar in a food processor. Add the egg yolk.

    Combine the dry ingredients and the grated chocolate with the dough. Combine quickly to a smooth dough. Roll the dough to a roll, about 3 cm in diameter. Wrap in plastic wrap and refrigerate at least 1 hour.

    Heat the oven to 175 degrees Celsius.

    Take out the cookie dough from the fridge and cut in thin slices, about 0.5 cm thick. Put the cookies on a baking tray lined with baking paper. Put the tray into the fridge for 10 minutes. Bake the cookies for 10-12 minutes. Let them cool on the baking tray for a few minutes , and then transfer them to a wire rack.

    Combine the ingredients for the filling. Spread some filling between 2 cookies, and continue so with the rest of the cookies. They taste best if refrigerated for a while.

SHF# 10: Elderflower and Champagne Honey Flapjacks

Friday, July 15th, 2005

Honey with Elderflower and Champagne

(Fredrik just mentioned that flapjacks in the US and UK differ. The US flapjacks are pancakes and the british ones are cakes. This post is about cake flapjacks, just so you know if you wonder where the pancakes are…)

This month’s Sugar High Friday is hosted by Nic at Baking Sheet and the theme is honey. I like honey, especially in tea. But I seldom use honey when I’m baking. My first plan was to bake the Polish cake Miodownik which is a honey cake with layers of yummy cream. But when I realized that I had to go to the store for some of the ingredients I decided for a recipe from New Vegetarian by Celia Brooks Brown, Honey flapjacks. I adjusted the recipe it a bit as I didn’t have any plain porridge oats, only porridge oats with roasted wheat bran. I neither had ordinary honey so I took my honey with Elderflowers and Champagne that I bought at a market some time ago. As expected the honey has a delicate and wonderful taste of Elderflowers and Champagne, and maybe it was a waste using it in the flapjacks :-) But they are really good and they are just soooo simple to bake! The cheewy and moist flapjacks are rather sweet, but excellent with a cup of tea or a glass of cold milk. For recipe, see below after the photos.

    Elderflower and Champagne Honey Flapjacks

    200g (7¼ oz) unsalted butter
    200g (7¼ oz) demerara sugar
    200g (7¼ oz) Elderflower and Champagne Honey
    400g (14¼ oz) porridge oats with roasted wheat bran
    50g (1¾) oz nuts

    20cm x 30cm cake tin, greased

    Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts and mix well.2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.

Now what starts with the letter C?

Friday, March 11th, 2005

Cookie Monster
(image from Sesame Street Encyclopedia)
Now what starts with the letter C?
Cookie starts with C !
Let’s think of other things that starts with C
Oh, who cares about the other things?

C is for cookie, that’s good enough for me
C is for cookie, that’s good enough for me
C is for cookie, that’s good enough for me

Oh, cookie, cookie, cookie starts with C

C is for cookie, that’s good enough for me
C is for cookie, that’s good enough for me
C is for cookie, that’s good enough for me

Oh, cookie, cookie, cookie starts with C

Hey you know what?
A round cookie with one bite out of it
looks like a C
A round donut with one bite out of it
also looks like a C
But it is not as good as a cookie
Oh and the moon sometimes looks like a C
But you can’t eat that, so …

C is for cookie, that’s good enough for me, yeah!
C is for cookie, that’s good enough for me
C is for cookie, that’s good enough for me

Oh, cookie, cookie, cookie starts with C, yeah!
Cookie, cookie, cookie starts with C, oh boy!
Cookie, cookie, cookie starts with C!

(“C is for Cookie”, Cookie Monster)

We all love cookies, at least I do and Zarah Maria at Food & Thoughts… :-) I tried and adapted the below recipe (found at Kakakademin, the recipe there says more dark chocolate and no Smarties though) last Friday while I was waiting for Fredrik to arrive from Stockholm. So with some support from Dean Martin and his best of album i baked cookies and also tried a vegetarian recipe from a book that I bought on the special “bokrea” (book sale) that we always have in Sweden in February. It’s a rather big event here and a great opportunity to buy new cook books even if I only bought one this year, “New Vegetarian: Bold and Beautiful Recipes for Every Occasion” by Celia Brooks Brown, but more on that in a future post.

Chocolate Chip Cookies 24 large ones
100 g butter, softened
2 deciliter sugar
2 tsp vanilla sugar
4 tbsp milk
2 eggs
2 1/2 deciliter wheat flour
1 tsp baking powder
1 tsp bicarbonate
200 g dark chocolate, chopped
100 g walnuts, chopped
38 g (a small tube) Smarties, chopped
4 deciliter rolled oats

Mix the sugar and butter until white and porous. Add vanilla sugar and milk during mixing. Then add the eggs, one at a time while you continue mixing. Blend the flour, baking powder and bicarbonate in a separate bowl and then combine it with the sugar and butter mix. Add the rest of the ingredients. The cookie mixture will at this point be very hard to stir, but it’s supposed to be like that.

Cover two baking sheets with cookie sheets. Place 12 spoonfuls of the cookie mixture on each baking sheet, it’s important that you allow room for the cookies to spread. Bake the cookies (one sheet at a time) in the oven for 12 minutes in 225 C. Let the cookies cool on a wire rack.

Now pour yourself a big glass of cold milk and enjoy the cookies, but watch out for any cookie monsters! :-)