Mount Or Burn Image From Torremt

Medenjaci / Rustic Honey Cookies

Another recipe from the notebook of my grandmother, who suffered a lot of significant changes. It seems that in our family, everyone has a recipe for gingerbread. My mother's recipe I tried last winter and they were excellent, very soft. Grandma's recipe is totally different - do not foresee any fat in biscuits - and I have a formed on the basis of her, counting on us in the holiday season is not necessarily something more bold. However, do not be fooled by the thought that the biscuit "dietetic" - what you lose in fat, supersedes the povećoj amount of sugar and honey.

Grandma's recipe is:

• 18 tablespoons of sugar
• 8 tablespoons honey 2 eggs
• 4 and dl wheat flour
• tablespoons baking soda
• tablespoon cinnamon

am not exactly the clearest of these were 4 and per deciliter of flour. In grandma's recipes are, otherwise, appear strange measures. For example, 2 din yeast. I assume that this "din" refers to the amount of the price of the item, which tells us that in the pre-war Yugoslavia currency was so strong that the amount of money expressed in recipes. Thirty grams of fresh yeast is always a cost of two dinars. Imagine if you went to the grocery store today and asked for sugar for four and a half dinars. Or for forty-five, anyway. It could eventually be the basis for a humorous sketch in the new year's program. The only thing she can hear that you're going to pour gasoline for two thousand, and if you have the money.

In any case, 4 and dl of flour is equivalent to 450 g of flour, although it should be about. More or less I had to guess the amount of flour, much like the recipe for vanilice. But then it occurred to me that this unique amount of flour to replace one-third white, one third of wheat whole-wheat flour and ground hazelnuts third. So I got a very full, rustic flavor biscuits. In addition, I replaced the baking soda baking powder because I did not have at hand. This one tablespoon of cinnamon I also turned in a mixture of spices, sugar and a little cut on the whole, look like my recipe:

• 10 tablespoons sugar
• 8 tablespoons honey 2 eggs
• 150 g white wheat
• flour 150 g wheat flour integral
• 100 g ground hazelnuts
• 1 sachet baking powder
• 1 pack of mixed spices (cinnamon, anise, cardamom, allspice)
• 1 teaspoon cinnamon
• icing sugar and water fondant

First umut sugar with whole eggs, and you add the honey and all unite together and be a creamy foam. Then gradually add flour and nuts until the consistency test does not exceed the cream in a doughy, ie. be strong enough to be nice to be rolled out rolling pin. Mold forms are removed, sorted on a baking sheet lined with parchment paper and bake for about ten minutes at 180 ° C.

When removed, can now be eaten hot, and these are, in my opinion, the best. I would however suggest that the cold coating fondant because it gives a mixture of strong spices slightly bitter taste and is needed that extra sugar to balance. Fondan is made by the icing sugar with water umut be the consistency of honey and thus the coating biscuits, so leave them to dry.

What have I changed? What I have not changed, and certainly I would again if this rule is that the gingerbread dough razvaljivala rolling pin would be a little thicker. About 8 mm, for example. The thinner the dough gives a harder cookie, gingerbread and even though no oil, never been so hard to break.

Verdict: Highly aromatic, winter biscuit, the perfect fit in a Christmas atmosphere. The combination of winter spices, honey and hazelnut is the right decision - given the old-fashioned gingerbread flavor and agree with the wonderful tea with rum or lemon. And once you start, you can not stop, so mind you, since you are the soft, vazdušastog test seems to eat something light. After all, Unin enthusiasm is enough recommendation for all who follow my writing know how the child is squeamish.

all readers of the blog you are tonight celebrating Christmas Eve Merry Christmas I want the most beautiful Christmas song of all time ...

R Ustic Honey Cookies

Merry Christmas everyone! And here is my present to you – a very Christmassy honey cookie that will spice up your holidays and add to the winter atmosphere (isn't it snowing just about everywhere at this moment?) I found the recipe in my grandmother's notebook, but I modified it considerably, so that now I'm close to calling it my own. It's a fat-free biscuit, but do not be fooled – the amount of sugar and honey compensates for the calorie loss on the fat side. Here it goes:

• 10 Tbsp sugar
• 8 Tbsp honey
• 2 eggs
• 150 g white wheat flour
• 150 g wholemeal wheat flour
• 100 g ground hazelnuts
• 1 sachet baking powder
• 1 sachet winter spice mix (cinnamon, star anise, allspice, cardamom)
• 1 Ts cinnamon
• Icing sugar and water for the icing

Mix sugar and eggs until frothy, adding honey. Mix flour with baking powder and hazelnuts and add to the egg mixture. Add the spices and mix well. If your dough is too soft or creamy, add some more flour and roll it out with a rolling pin. It should be c. 8 mm thick. Bake on a sheet of baking paper for ten minutes at 180° C. You can eat them straight away (as our lovely model demonstrates on the photographs) or wait till they cool and cover them with sugar icing. For the icing, mix powder sugar with water to get a honey-like consistency and spread on top of the cookies.