Jimi Oliver Chocolate Rye Cookies. Oatmeal cookies with dried fruits
Who organizes this wonderful cookie marathon in December, kindly allowed me to post several recipes at once. It was just very difficult for me to choose only one recipe, and since there were a lot of people who wanted to bake, I got one day, and there will be three recipes at once :) These are Jamie Oliver's gingerbread cookies, William Kerley's Florentine cookies and white chocolate cookies according to the recipe of Pierre Herme.
The tradition also requires a New Year or Christmas story from the participant. When I was little, my mother always involved me in the preparation of holiday desserts, I cut out cookies, decorated them. Then we didn’t have any beautiful metal special molds, she made patterns from cardboard, and I already cut cookies out of dough with a knife. Then, at my relatives' dacha, I leafed through the only recently appeared magazines "Burda Moden". And there were beautiful photos of the Christmas decoration of the house, decor of gifts, recipes for magical sweets. For me at that time, many ingredients were completely unavailable, and most of the recipes read like good fantasy. It was hard for me to imagine that after many years I would be able to buy a variety of molds, almonds, dyes, spices for gingerbread, candied ginger, sugar sprinkles, etc. Now I can easily choose any recipe, and I have everything I need at home :) Over the past year, the number of various forms, chocolate, nuts and other extremely important things in my kitchen has grown several times :) And now, as soon as even the slightest time window, with great pleasure I indulge in my beloved business - preparing sweet gifts for dear and beloved people for the New Year.
I take this opportunity to congratulate everyone who celebrates Merry Christmas today!
And if suddenly someone has not yet decided what to bake for these holidays, then I complicate the task by adding more ...
Jamie Oliver's Divine Gingerbread Cookies
For shortbread
- 130 g butter
- 70 g sugar
- 130 g flour
- 70 semolina or cornmeal
Lay on a baking sheet in a frame with a layer of 2 cm thick, smooth. prick with a fork and bake in a preheated oven at 150 degrees for about 50 minutes.
Cool, turn into crumbs with your hands.
For the gingerbread
- 400 g shortbread crumbs
- 170 g brown sugar
- 3 teaspoons without a hill of ground ginger
- 40 g candied citrus fruits
- 40 g candied ginger
- 70 g flour
- a pinch of baking powder
- 80 g honey (40 light and 40 dark)
- 70 g butter
Heat both types of honey with butter in a large saucepan, add the resulting gingerbread dough and stir. Put on a baking sheet in a frame 20 by 35 (I have 22 by 22), smooth and tamp.
Bake in a preheated oven at 170 degrees for 10 minutes.
Sprinkle the remaining crumble over the still hot biscuits, cut into strips and let cool on a baking sheet.
1. A very unusual gingerbread cookie, both in design and taste. Apparently it's about candied oranges and sand-ginger crumbs on top. By the way, it crumbles very much in the process of eating the liver, so it’s better to eat it over a plate :)
2. Very homemade cookies with a cup of hot tea.
Florentine Shortbread Cookies by William Kerley
For the chocolate shortbread base
- 250 g flour
- 50 g cocoa powder
- 185 g butter at room temperature
- 140 g sugar
- 25 g eggs (1/2)
- 20 g ground almonds
Roll out a rectangle 1 cm thick from the dough, put it on a baking sheet on a silicone mat in a frame 11 by 35 (I have 22 by 22), prick with a fork to release steam. Keep in refrigerator for at least 30 minutes.
Bake in a preheated oven at 180 degrees for 20 minutes. At this time, prepare the top layer.
For the top layer
- 20 ml cream 35%
- 65 g butter
- 65 g powdered sugar
- 65 g liquid glucose
- 80 g almond flakes
- 50 g cocoa nibs
Put this mixture on top of the sand base baked for 20 minutes, spread evenly and bake for 10 minutes at 240 degrees until golden brown.
Remove from the oven, let cool slightly, remove the frame and cut into squares with a side of about 5-6 cm.
3. I have repeatedly made various versions of Florentine cookies, but so far this recipe is my favorite in the near future. Cocoa nibs add a special charm to this cookie and perfectly emphasizes the delicate chocolate-short base.
4. The cookies hold their shape perfectly, look smart and are perfect for sweet Christmas gifts.
Cookies with white chocolate according to the recipe of Pierre Herme
For cookies
- 260 g flour
- 5 g baking powder
- 3 g drinking soda
- 170 g softened butter
- 190 g cane sugar
- 5 g salt
- 75 g eggs (1.5)
- 135 g blanched almonds
- 200 g white chocolate
Coarsely chop the almonds, cut the chocolate into pieces. Add the almonds and chocolate to the butter mixture immediately, along with the sifted flour and baking soda.
Roll up a sausage with a diameter of 6 cm, wrap in plastic wrap and refrigerate for at least 2 hours.
Remove the dough from the refrigerator and cut into slices 1 cm thick. Bake in an oven preheated to 170 degrees for 12 minutes, cool on a wire rack.
I made a sausage with a diameter of 5 cm, but next time I will do even less, as the cookies increase in size during baking. And even so, the cookies turned out to be too big in my opinion. On a baking sheet 30 by 40, no more than 9 pieces should be laid, leaving large gaps between the circles of dough.
5. Delicate crumbly shortbread cookies. And pieces of almonds and sweet chocolate contrast nicely with the slight saltiness of the dough.
6. For some reason, the recipe says that it should be stored in the refrigerator. But in my opinion it does not contain perishable ingredients that require a mandatory refrigerator. So I'll just keep it in a tightly closed box so that it doesn't dry out.
Cookie Club 2013
1.
trampampulkanat
christmas house
2.
lada_matushka
"Arkhangelsk roes" in a modern way
3.
zykerka_zuki
Springerle
4.
karaidel
twisted cookie
umnicca
rye biscuits
5.
nelly_z
Pecan polenta
6.
tania_bondarets
Peanut butter snowflakes
7.
trampampulkanat
Zimtsterne/Cinnamon stars
8.
karaidel
Chocolate brown cracks
aylo
cat paws
9.
weaverine
Tiles "Dream"
10.
monka_i_eda
Thimble cookies
11.
flamebelle
Shtolenki
12.
shomova
stained glass cookies
13.
margeriten26
Currant Tallers
14.
raechka_sav
Bethlehem little men
15.
karaidel
Canestrelli
kinda_cook
Swedish cognac wreaths
16.
Tosset biscuits are delicious spiced biscuits from Lancashire in the west of England. This delicacy appeared in the XIV century. It has a sweet, buttery and spicy taste.
Its production ceased during World War II due to restrictions on the consumption of butter and sugar. But fortunately Jamie Oliver decided to revive the Tosset biscuits. He did this during the filming of his joint project with Jimmy Doherty.
1 Preheat the oven to 180°C/gas 4.
2 Sift the flour and powdered sugar into a large bowl.
3 Then knead the butter with your hands and add to the mixture, rubbing it into the flour and sugar until they are well mixed.
4 Place the cumin and coriander in a mortar and pestle and crush them into fine crumbs. If you don't have a mortar, you can use a regular clean kitchen towel and a rolling pin.
5 Add the resulting crumb to the bowl and mix until you get a uniform dough. Make a ball out of it, then wrap in cling film and refrigerate for about 1 hour. During this time, the dough will cool and become stronger.
6 Roll out the dough on a floured surface to a thickness of about half a centimeter.
7 Using pastry cutters, cut out circles 6 centimeters in size and place them on a baking sheet sprinkled with flour.
8 Sprinkle with powdered sugar and place in the oven for 10 to 15 minutes. In the middle of this time, do not forget to turn our tosset cookies so that they are baked on both sides. As a result, we should get products of a pleasant pale color, by no means golden, and slightly brown around the edges.
9 Leave to cool, then sprinkle with powdered sugar and serve.
The recipe for this wonderful, slightly sour cookie does not belong to me, but to a British "naked" chef. Jamie Oliver .
You probably heard a lot about him, saw his morning show on the Ren-TV or Domashny TV channel, or leafed through his colorful cookbooks. I’m just crazy about him, I learned a lot for myself from his books and now I cook with pleasure.
Link to original recipe: http://www.jamieoliver.com/recipes/pastry-cake/lemon-butter-biscuits
Like most recipes, it had to be modified and changed to fit our cruel reality. I gave all the ingredients and their quantities as in the original recipe, but added my comments in parentheses as a pioneer. Hope they help you get it right!
We'll need(for an average of 20 cookies):
125g butter, at room temperature;
100 powdered sugar (Vanilla sugar will be very appropriate here; you can buy vanilla pods, remove the seeds with a knife and add them to the sugar);
1 egg;
200g flour (I didn’t have enough and had to take all 300, or even 350g);
juice and zest of 2 lemons (more zest, less juice; I would say a couple of drops just right, otherwise it will be very sour and liquid);
¼ teaspoon baking powder (baking powder);
a pinch of sea salt (if not, take the usual one);
Plain flour, for dusting
3 tablespoons of sugar.
Beat butter and sugar in a bowl with a mixer (fork/whisk) to a creamy consistency. Crack an egg into it until the mixture is light and fluffy. Add flour, lemon juice and zest, baking powder, salt and stir until ball forms. (add flour if the dough is too thin). Cover the dough with a lid and refrigerate for 2 hours, or until firm (I set it at night, because there was no time to bake in the evening).
Preheat the oven to 180°C. Roll out the dough on a floured surface to ½ cm thick. Do (using a glass / molds / knife) cookies and place on a baking sheet (lay baking paper so it doesn't burn). Sprinkle with sugar and bake for 10-12 minutes (I didn’t have enough time, and I baked for about 20-25 minutes) until the edges are light brown (!!!) . Remove the baking sheet from the oven and let the cookies cool.
Cookies are obtained as in the picture, there is absolutely nothing difficult to prepare. Feel free to fantasize!
P.S. To keep cookies longer, put them on a plate and cover with cling film. Otherwise, they will turn into crackers.
P.P.S. Jamie recommends replacing the lemon with an orange and adding cinnamon to the dough for a Christmas (New Year's) version. On my own, I can suggest experimenting with lime. I'm sure Jamie would appreciate it!
Bon appetit!
Last week, we introduced readers to an incredibly delicious recipe from the book. Jamie Olivera - « 5 ingredients. Fast and easy food"(Publishing house" CookBooks"). Today the legendary British chef will share the secrets of preparing an exquisite dessert.
Shortbread with orange and chocolate
Servings: 12
Cooking time: 30 minutes
Ingredients:
Cooking:
Photo: Jamie Oliver Enterprises Limited © Paul Stuart, 2017
Preheat oven to 190°C. Butter and line a 20 cm square baking dish with baking paper. Mix the butter, flour, sugar and finely grated zest of half an orange in a bowl, rubbing the mixture with your fingers. Do not knead the dough too hard. Put it in a 1 cm layer in a baking dish, prick with a fork and bake for 20 minutes, until golden brown. Remove from oven, sprinkle lightly with sugar and let cool slightly.
Melt the chocolate in a water bath and set aside. Cut the baked cake into 12 strips and place on a wire rack. Drizzle with chocolate and sprinkle with remaining orange zest. Serve with orange slices.
Calories - 188 kcal
Fat - 11.6 g
Sat. fats - 7.3 g
Proteins - 1.9 g
Carbohydrates - 20 g
Sugar - 7.3 g
Salt - 0 g
Fiber - 0.6 g
Bon appetit!
CookBooks LLC together with Penguin Random House, 2017
Loading...
