Jimi Oliver Chocolate Rye Cookies. Recipes from Jamie Oliver's Jamie & Friends: DIY Jar Cookies and Lamb Pie
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.
“I can’t even say how many years I dreamed about this book, the thickest of all my creations. I tried very hard to make it a book for all time. There are a lot of recipes available for beginners and experienced chefs, students and experienced housewives. I promise that the guests who dropped by for dinner will simply lose their heads ... "
What is the easiest baking you can imagine? I have already published a simple recipe, but today we generally have the basis of all the basics. That is where probably 90% of the population of this planet begin to try their hand at baking. That simple homemade sweet, the ingredients for which are always at home.
Have you already guessed what I mean? Of course you guessed it. And the point here is not in my tips, but in the fact that before reading this text, you most likely read the title.
Recipe
Take it out of the fridge an hour and a half before cooking. 250 gr. butter and leave it outside until you start cooking.
If there is no time for this, you can send the oil for 5-10 minutes in the microwave for a minute. power. Be careful with the microwave, remember that the butter should be soft, but not melted.
Half an hour before cooking, turn on the oven to heat up to 150 degrees Celsius, top-bottom mode.
There are many ways to prepare the dough: beat the butter with sugar with a large spoon / fork, a mixer or a planetary mixer. You can choose any path, I chose the last one.
mix 250 gr butter room temperature and 130 gr. Sahara in a large bowl or mixer bowl.
Now beat them into a fluffy light mass. If there is no mixer, of course, you will have to tighten your muscles a little. If there is, then beat the mass for about 2 minutes.
Sift into a bowl 250 gr. wheat flour first grade.
Add 130 gr. semolina. Instead of semolina, you can also use cornmeal or semolina.
Mix the mixture as far as possible in the bowl with a spatula or spoon, then turn out onto a floured work surface and knead until smooth.
Next, you will need a square mold with a side of +/- 22 cm. Roll out the dough to a thickness of 2 cm. Lubricate the mold with butter, transfer the dough into it and already inside tamp it around the perimeter of the mold. Press the edges well.
If there is no form of the right size (like mine), take a baking sheet with high sides (although this is not critical) and put the dough into it, form a square with sides of about 20 cm. By the way, I didn’t even roll out the dough, I sent the ball to the baking sheet and rammed with hands. As a result, you should get a layer of dough with a thickness of about 1-1.2 cm.
Place the baking sheet in the oven on a medium rack for 55 minutes.
When you get it, sprinkle generously with sugar on top, and when it cools slightly (after 5-10 minutes), cut the cookies into portioned pieces.
Classic! Well, what could be better than old proven recipes ...
Suitable for those who avoid gluten.
Ingredients 50 pcs.
unsalted butter for greasing the pan
4 large eggs (whites)
350 g sugar
350 g ground almonds
30 ml Amaretto liqueur
powdered sugar
Master class Amarettini
- Preheat oven to 170ºC.
- Grease two baking sheets with oil.
- In a bowl, beat the egg whites to peaks.
- Gently add sugar, almonds and amaretto to get a smooth dough.
- Using a teaspoon or pastry cornet, squeeze the dough in portions onto baking sheets at a distance of 2 cm from each other.
- Bake in the oven for 10-15 minutes or until slightly golden.
- Transfer to a wire rack, let cool before dusting with powdered sugar.
Florentine cookies with nuts
Published the recipe in my journal... and said
Florentines are a welcome gift at any time of the year. Use this recipe to try our favorite chocolate and fruit flavor combinations - cherry and dark chocolate, orange and milk. Or create your own with ginger, pistachios, white chocolate, cranberries, whatever!
Ingredients 24 cookies
40 g dried cherries or candied orange zest
70 g sugar
20 g unsalted butter
2 teaspoons flour
60 ml cream fresh (sour cream)
50 g almond petals
30g mixed seeds such as sunflower, sesame, poppy seeds (or nuts to taste)
150 g dark (70%) or milk chocolate
Jamie Oliver Master Class Florentine Cookies
- Preheat oven to 180ºC.
- Line 2 baking sheets with baking paper.
- Finely chop dried cherries or zest.
- Place a small saucepan over low heat and add
- - sugar,
- - oil
- - and flour
- stirring to combine everything.
- Continue stirring until the sugar dissolves, then gradually add the fresh cream.
- Remove from heat and toss with almond flakes, seeds and dried fruit/zest.
- While the dough is still warm, use teaspoons to scoop out small lumps onto the baking sheets, leaving a few inches between them to allow them to spread.
- Bake 12 to 15 minutes until golden brown. Leave to cool slightly on the sheet, then transfer to a wire rack.
- Melt the chocolate in a bowl over a bain-marie, then use a spoon to pour over the florentines.
- Allow the chocolate to cool completely before transferring the cookies to boxes or bags.
Watch the video
How to make Florentine cookies without baking!
Very simple!
Put in a frying pan
- - 50 g butter
- - 100 g sugar
- - 100 g brown sugar
and, interfering, cook caramel .
Add 1/4 tsp. baking soda and 50 g cream fresh.
Pour into caramel
- - 100 g
- - 50 g dried cranberries
- - and 50 g of candied citrus peel.
To taste - a little grated ginger.
Mix.
Prepare baking sheets by lining them with paper or silicone mats.
Spoon out lumps of the mixture.
Place cookies in the refrigerator.
Really delicious, healthy and easy to make Jules' homemade cookies. They contain oatmeal, which is used to make oatmeal that is high in fiber, carbohydrates, which means that they will keep you in good shape and give you strength. Feel free to use any other dried fruit of your choice - such as prunes, apricots, cherries and blueberries, etc. Invite your children to participate, they will definitely like it. Make the dough and freeze it in the fridge, then use it whenever you feel like baking these Dried Fruit Oatmeal Cookies
1 Preheat oven to 180ºC/gas 5 and prepare 2 large baking sheets. Line them with baking paper.
2 Put together flour, spices (cinnamon, ginger, or other spices of your choice), soda, oatmeal, dried fruit (any, finely chopped) and seeds in a large bowl and mix well.
3 In another large bowl, place the softened butter at room temperature, both sugars and the egg, then beat with a wooden spoon to combine.
4 Mix together the ingredients of both bowls with your hands - you should get a kind of dough from a sticky mixture. (At this point, you can save the cookies for later by rolling the dough into a sausage shape and wrapping it in baking paper. Store in the refrigerator. Then, cut the dough into 1 cm thick cookie-shaped pieces. See pictures at the end of the text. )
5 Wet your hands so you can roll the dough into walnut-sized balls - you should make about 24 servings in total. After that, place them on baking sheets lined with baking paper, press down the dough a little with the palm of your hand.
6 Bake in the oven for 8-10 minutes, or until golden brown and slightly soft in the middle.
7 After cooking, remove from the oven and when the oatmeal cookies are cool enough, transfer them to a plate - they are delicious warm, but equally good cold. Store in an airtight container for up to 5 days.
You can postpone the preparation of cookies for a convenient time, to do this, roll the dough into a sausage shape and wrap it in baking paper. Then, cut into pieces 1 cm thick and bake in the oven.
Last week, we introduced readers to an incredibly delicious recipe from Jamie Oliver's book - " 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
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