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Sweet & spicy: Welcome to the family!
by Sandra
Brownies
Ingredients:
85 g | Dark Chocolate |
85 g | Semi-Sweet Chocolate |
170 g | Butter |
4 pcs. | Eggs |
180 g | Powdered Sugar |
0.5 tbsp | Vanilla Sugar |
140 g | All-Purpose Flour |
1 pinch of | Salt |
1 tsp | Butter for Greasing |
Instructions:
Grease a square baking tin/springform pan (about 18x20x4 cm) with butter, lightly dust with flour, and set aside. Preheat the oven to 170°C (338°F) with both upper and lower heat.
Finely chop the chocolates and melt them together with the butter in a small saucepan over low heat, stirring. Remove from heat and stir until smooth.
In a mixing bowl, beat eggs with sugar and vanilla sugar until creamy using a mixer. Then, stir in the melted chocolate until the mixture is fluffy. Finally, fold in the flour and salt (stir briefly) – preferably by hand using a whisk to avoid overmixing.
Spread the mixture in the pan and bake in the preheated oven for about 30 minutes.
Allow the brownies to cool after baking. The finished brownies are still slightly gooey/moist inside and very moist. Finally, cut them into pieces and serve.
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by Mark
Shortbread Cookies
Ingredients:
1 cup (2 sticks) | unsalted butter, at room temperature |
1/2 cup | granulated sugar |
1/4 cup | powdered sugar |
1 tsp | pure vanilla extract |
2 cups | all-purpose flour |
1/2 tsp | salt |
Instructions:
In a large bowl, beat the butter until it's smooth and creamy, about 1-2 minutes.
Add the granulated sugar and powdered sugar and beat until the mixture is light and fluffy, about 3 minutes.
Mix in the vanilla extract.
Add the flour and salt and mix until just combined. Do not overmix.
Divide the dough in half and place each half on a piece of plastic wrap. Shape each half into a log about 1 1/2 inches in diameter. Wrap the logs tightly in the plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 350°F (180°C).
Slice the chilled dough into 1/4-inch rounds and place the rounds on an ungreased baking sheet. You can also shape the dough into your preferred cookie shapes using cookie cutters.
Bake for about 12-15 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
by Elena
Traditional Gingerbread Recipe
Ingredients:
For the dough:
350 g | honey |
500 g | flour |
125 g | butter |
125 g | sugar |
1 | egg |
1 tbsp | of spices-mix-powder (cinnamon, nutmeg, cloves, cardamom, ginger) |
1 tsp | baking powder |
1 | vanilla sugar sachet |
For the white icing:
1 | egg-white |
100 g | powdered sugar |
1 tbsp | lemon juice |
Instructions:
Heat honey, 125 g of sugar and butter in a water bath. Let it melt.
Sift 500 g of flour with baking powder, add vanilla sugar, a pinch of salt and a mixture of spices - cinnamon, nutmeg, cardamom, cloves, ginger. Add the egg and pour everything into the warm honey mixture.
Leave the dough for 30 minutes in the refrigerator, take it out and roll out till it 5-7 mm thick. Cut it with a gingerbread cutters to make different forms.
Bake in an oven preheated to 210 °С for 7 minutes. Watch the colour so that they don't burn.
Make the white icing: beat up 1 egg-white with 1 tbsp. of lemon juice, slowly. And gradually add 100-150 g of well-sifted powdered sugar. It should be thick!
Make a cornet out of paper, fill it with icing and draw on the gingerbread cookies what you want.
If you make a hole in the still hot gingerbread cookies with a toothpick, you can thread an elegant cord through them and hang them on the Christmas tree!
You must not use the whole dough at once. The dough can be stored in the refrigerator for 3-5 days.
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