Recipes for Six Classic Cookies You’ll Eat Right Away
Here are six cookie classics that are always good to have in a tin in the kitchen.
Recipe by Sarah Bernard
About 15 pieces.
About 500 g of finished crown cake mass
3 dl whipped cream
150 g cooking chocolate
100 g cooking chocolate
4 tablespoons dolphin fat
Boil the cream and add the coarsely chopped chocolate. Remove the pan from the plate and stir in the cream until the chocolate is melted.
Put the chocolate cream in the fridge overnight.
Roll out the crown cake mass to approx. 1cm thick. Cut out large circles (approx. 4 cm in diameter) and place them on a baking sheet lined with parchment paper.
Bake at 210° for approx. 5 minutes. Crown cake pieces should be soft inside. Cool.
Cream the chocolate cream. Put the cream in a spray bag and spray small tops on each bottom. Chill the cakes.
Put the chocolate in a small bowl and place it over a small saucepan of boiling water. The water should not come into contact with the bowl. Add dolphin fat to melted chocolate to make the chocolate a little thinner. Cool slightly.
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 cool.
Sugar Cookies Recipe / Sugar Cookies
About. 35 pieces
400g wheat flour
½ tsp salt
1 teaspoon baking soda
2 teaspoons vanilla sugar
Mix the flour, salt, baking soda and vanilla sugar well in a separate bowl.
Whisk butter and white sugar in a food processor. Add one egg at a time and whisk well between each time.
Add flour mixture and stir until smooth. Wrap the dough tightly in plastic wrap and place in the fridge for at least an hour.
Take a little dough out of the fridge at a time. Roll out the dough on a floured work surface until the dough reaches approx. 1cm thick. Be sure to flip the dough along the way so it doesn’t stick to the surface.
Roll out the dough into desired shapes and place the cookies on parchment paper. Put the biscuits in the fridge for approx. 15 minutes before frying.
Knead the rest of the dough together and replace it with the one you 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 the baking sheet.
– I decorate the cookies with sugar fondant, which I spread thinly, and glued figures similar to the cakes, says Anita Bakker, who makes cakes for Hjemmet.
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Recipe for oatmeal with raisins
About. 50 pieces
200g butter, room temperature
2½ dl sugar
2 dl wheat flour
1½ tsp natron
2 teaspoons vanilla sugar
4½ dl rolled oats
2 dl raisins
Mix the butter and sugar gently and without jerks. Beat in the eggs, one at a time, and stir in the remaining ingredients.
Mix until you get a proper firm paste.
Shape the dough into slightly flat round buns (approx. 1 tablespoon). Place them with a little space on a baking tray lined with baking paper. They run a little when the cakes are baked.
Bake in the middle of the oven at 175° for 12-15 minutes. Leave the cakes to cool completely on the baking sheet, before placing them in airtight boxes.
Also read: How to get perfect airy buns
Jam cake recipe
About. 45 pieces
500g wheat flour
3 teaspoons baking powder
Raspberry jam without whole berries
Whisk the eggs and sugar until egg-like. Sift half the flour and add the baking powder.
Divide the butter into cubes and knead them into the dough with the rest of the flour. Chill the dough for approx. 1 hour.
Roll out the dough thinly and roll out the cakes approx. 6cm in diameter.
On half of the cakes, glue a small round shape or use a gingerbread mold and glue a star or a heart. Glue this cake on the whole cake with a little water.
Add approx. 1 teaspoon of raspberry jam in the “hole”. Place the cakes on a baking sheet lined with parchment paper.
Bake the cakes in the middle of the oven at 200° for approx. 10 minutes. The cakes should be slightly yellow-brown. Cool the cakes on a wire rack.
Recipe for lemon and poppy seed cakes
About. 45 cakes
½ dl lemon juice
2 tablespoons lemon zest, finely grated
2 tablespoons poppy seeds
About. 350g wheat flour
1 teaspoon baking powder
¼ tsp salt
1 tablespoon lemon zest, finely grated
1 dl of sugar
1 tbsp poppy seeds
Gently heat the lemon juice, add 100 g of butter and allow to melt. Put the remaining butter in a food processor with the sugar and whisk until well blended.
Add the eggs and lemon butter mixture, and continue beating until the batter is light cream, approx. 2 minutes.
Stir in lemon zest, poppy seeds, wheat flour, baking powder and salt.
The dough should now be light and shaped, add more flour if the dough is too loose.
Combine sugar, lemon zest and poppy seeds in a bowl. Divide the dough into approx. 45 pieces and roll into balls.
Roll the balls in the lemon sugar and place them on a baking tray lined with baking paper with some space. Press down on the cakes a little with the bottom of your hand. Bake at 200° for 8-10 minutes, until the biscuits are well cooked.
Let cool on a wire rack and store in an airtight container.
Also read: How to convert grams to deciliters
400g wheat flour
2 teaspoons of yeast
1 orange, grated zest
3 large eggs
1 egg white for brushing
Bake the almonds and hazelnuts in the oven at 200° for approx. 10 minutes. Cool.
Combine butter, sugar, flour, orange zest and baking powder in a food processor. Stir in eggs and cooled whole walnuts.
Since the nuts are roasted in the oven, they are crispy and do not need to be split/chopped before adding to the batter.
Roll the dough into sausages, approx. 2cm in diameter. Place the sausage dough in the fridge for approx. 30 minutes.
The cake sausages are placed a short distance apart on a baking sheet lined with parchment paper and brushed with egg white. Bake the cakes in the middle of the oven at 180˚ for approx. 25 minutes.
Remove the cakes from the oven and cut approx. Cut ½ cm slices diagonally with a hot bread knife. Return the slices to the baking sheet and continue cooking for 10 minutes. Cool.
The biscotti can be stored in an airtight container at room temperature.
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This case was first published on 12/04 2020 and last updated on 15/12 2021