Tigernuts cookies


Tigernuts cookies


Tigernuts cookies
TIGERNUT COOKIES
About 70 (?) cookies
6-7 dl tigernut flour / 200g unsalted butter / 1 dl sugar
DIRECTIONS
1. Mix all ingredients in a bowl or a food processor. Be careful with the consistency - it should not be dry and crumbling, or sticky. Add more flour if the dough is sticky, or add more butter if it's dry.2. (Optional) Refrigerate the dough in the refrigerator for 30 minutes. This makes it easier to handle.
3. Roll into balls and put them on a baking tray with baking sheet, flatten very lightly.
4. Bake in a 175 degree Celsius oven, for 8-15 minutes (different ovens = different times). They should be golden around the edges, but not brown. They burn easily, so be careful.
5. Let cool.


http://www.tigernuts.com/blog/category/recipes/

Smoky Cardamom Ginger-Molasses Cookies

Smoky Cardamom Ginger-Molasses Cookies

By Carey Nershi
If you're looking for a crisp-on-the-outside, chewy-on-the-inside wintery cookie with a little extra something, look no further. Infusing the butter with black cardamom pods takes things to the next level, giving the cookies a hint of savoriness. If you can’t find black cardamom or would rather skip it, reduce the butter by 2 tbsp and add 1/4 tsp of ground cardamom instead. (Recipe adapted from: http://www.gimmesomeoven.com/chewy-ginger-molasses-cookies/)
Makes 2 dozen cookies
  • 14 tablespoons butter
  • 5 black cardamom pods
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon black pepper
  • 1/2 cup sugar (for rolling)
  1. Crack open the cardamom pods and remove seeds. Grind seeds with a mortar and pestle and set aside.
  2. Combine the butter and empty cardamom pods in a small saucepan. Heat on medium-low until the butter has completely melted and begins to foam slightly. Remove from heat, cover, and let stand for 30 minutes. After 30 minutes, remove and discard the cardamom pods and transfer the butter to a large mixing bowl. Cover and let the butter cool to room temperature.
  3. Sift together the flours, baking soda, salt, spices, black pepper, and reserved ground cardamom. Add the sugar to the butter and beat until light and fluffy. Beat in the molasses and the egg. Gradually beat in dry ingredients until just combined. Cover and chill in the fridge for at least 2 hours, or up to 2 days.
  4. Preheat oven to 375° F. Line a baking sheet with a silpat or parchment. Fill a small bowl with 1/2 cup of sugar.
  5. Scoop heaping tablespoons of batter, form into balls, and roll in the sugar. Place on a baking sheet two inches apart.
  6. Bake cookies for 8 to 10 minutes (mine were done after 8). Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.

Oatmeal Cookies

Oatmeal Cookies

By • February 3, 2012 • 40 Comments
♥ 411 Save ⎙


Author Notes: These are simply the best oatmeal cookies I have ever eaten. I originally found the recipe on "The Kitchn" awhile back, and thought these are good, but (…more) - Mr_Vittles
Makes about 50 cookies
  • 2 cups dark raisins
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, browned
  • 2 cups light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon ground cinnamon
  • Optional, white/turbinado sugar, for rolling
  1. EDIT No.1: Feel free to reduce the sugar amount to 1 and 1/2 cups if you want your cookies less sweet. I think they are better the way they are.
  2. EDIT No.2: Since I wrote this recipe, I have tweaked it to make an even better version. Try the original, or make the following adjustments for the "Suped Up" version: Substitute light for dark brown sugar. Add 1 tsp "espresso powder" or very finely ground coffee to the dry mixture. Cut the rolled oats amount to 1 cup and add another 1 cup of oat bran (if you do not have access to oat bran, add 1 cup of rolled oats in a food processor, and pulse about 10 to 12 times). Overall, the changes will result in a cookie with deeper flavor, chewier texture, and ultimately, better cookie. Hint: They will also pair excellently with coffee.
  3. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheet with parchment paper.
  4. To make the raisin paste: Toss raisins with 1/4 cup of the flour. Grind in a food processor with a blade attachment for 20-30 seconds until the raisins form a very thick paste and come together in a ball. If you don't have a food processor, you can use a blender or meat grinder to form the raisin paste.
  5. Brown the butter in a saute pan, making sure it does not burn. It is better to take the time and stay with the butter, than walk away from the pan. When you begin to see the bottom of the pan becoming browned, remove from heat. Add sugar, vanilla extract, and browned butter to a bowl and mix using a hand mixer or in a stand mixer; on medium speed. If it looks separated, it's okay. Mix for about 5 minutes to incorporate some air into the batter. Add eggs, and continue to mix on a medium speed. At this time the mixture should almost immediately come together. When the mixture appears homogeneous, add raisin paste and mix until thoroughly combined.
  6. In a separate bowl, combine the remaining 1 3/4 cups of flour, oatmeal, baking soda, salt, and cinnamon. Mix the dry ingredients into the wet mixture in 2 additions, until there is no flour visible.
  7. Roll small pieces of dough into balls slightly smaller than a ping pong ball, about 38mm. If using, roll the balls in a dish of sugar, this will make them extra crunchy when baked. Place balls on the lined baking sheet, making sure they are about 2 inches apart. Using a the buttery side of the butter wrapper, flatten each dough ball slightly to allow for even baking.
  8. Bake for 12-15 minutes, until the cookies are crinkly on top and just begin to turn golden brown. Another good way of testing is to lift a corner of the cookie, if it bends slightly and reforms when let go, they are ready. Allow to cool for 5 minutes on the baking sheet, before transferring cookies to a cooling rack. Store in a airtight container for up to 1 and a half weeks.

Chocolate Hazelnut Crack Ups

Chocolate Hazelnut Crack Ups



Author Notes: This recipe came about when I discovered that Nutella has roughly the same composition as peanut butter. I swapped out most of the peanut butter, reduc (…more) - alice y
Food52 Review: WHO: Alice y has been a member of Food52 since 2009 and this is her first Wildcard win.
WHAT: Like your favorite peanut butter cookie recipe, only dra (…more) - The Editors
Serves 2 dozen 1-inch sized cookies
  • 3/4 cup Nutella or other brand chocolate hazelnut spread (look for one with a fat content similar to the peanut butter, around 11 grams per 2 tablespoons)
  • 1/4 cup smooth peanut butter
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1/4 teaspoon kosher salt
  • 1 tablespoon cocoa powder
  1. Preheat the oven to 350° F.
  2. Mix all the ingredients together until just combined.
  3. Roll the dough into 1/2-inch thick balls (feel free to vary the size). Place balls one inch apart on a cookie sheet lined with parchment paper.
  4. Bake 8 minutes. Let cool on the parchment for one minute and then transfer to a wire rack. Eat while they’re still warm and gooey, or cool completely (or both).

Spiced Chocolate Cookies




Author Notes: These are not your average chocolate cookies. They are dense and slightly spicy, with chunks of raisins and chocolate chips for texture. - Hillary Pollak
Makes 4 dozen
For the cookies:
  • 4 tablespoons unsalted butter
  • 3 ounces unsweetened chocolate
  • 1/2 teaspoon chipotle chile powder
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 54 grams oat flour
  • 58 grams brown rice flour
  • 28 grams potato starch
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum
  • 1 cup raisins
  • 1 cup bittersweet chocolate chips
For the cinnamon sugar coating:
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  1. Combine the butter, unsweetened chocolate, and chili powder in a medium bowl and set over a pot of barely simmering water. Make sure that the bowl doesn’t touch the water. Stir until melted, then remove the bowl from the heat. Whisk in the sugar, eggs, and vanilla.
  2. Mix together the flours, baking powder, cinnamon, black pepper, salt, and xanthan gum in a small bowl. Add the flour mixture to the chocolate mixture, then stir until just incorporated. Fold in the chocolate chips and raisins. Form the dough into a large mound, wrap it in plastic wrap, and refrigerate for 2 hours or until firm. The dough can also be refrigerated for up to 3 days.
  3. Preheat the oven to 350° F and line two baking sheets with parchment paper. Combine the sugar and cinnamon in a medium bowl to make the coating.
  4. Remove the dough from the refrigerator and form it into 1 inch-wide balls (each should be about a tablespoon). Roll the balls in the sugar mixture, then place them 1 inch apart on the cookie sheets.
  5. Bake the cookies until they are puffy and cracked, about 12 to 15 minutes. They should not spread too much. Transfer them to a wire rack and allow them to cool completely.

The midnight meringue

The midnight meringue

This decadent dessert would make an impressive finish to a dinner party. You could bake the tart case and make the filling ahead of time and whip up the meringue at the last minute.

Ingredients

For the chocolate pastry
For the mocha filling
For the treacle meringue

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 30cm/12in tart tin.
  2. For the pastry, place the flour, cocoa powder and caster sugar in a food processor, add the butter and pulse until the mixture resembles breadcrumbs. Add the milk and blend again until the mixture just comes together. Remove the pastry from the food processor and press it into the bottom and sides of tart tin.
  3. Line the tart case with tin foil, fill with baking beans and bake blind for 10 - 15 minutes. Remove the baking beans and foil, cover the edge of the tart case with foil to prevent burning, and return to the oven for 10-15 minutes. Remove the tart case from the oven and set aside to cool.
  4. For the mocha filling, melt the chocolate in a microwave or in a bowl suspended over a pan of barely simmering water. Whisk together the egg yolks, sugar and cornflour until pale and creamy.
  5. Heat the milk and coffee powder until just simmering, then whisk into the egg mixture until well combined. Pour the mixture into the saucepan and cook over a gentle heat, stirring all the time, until the mixture has thickened enough to coat the back of a spoon. Whisk in the melted chocolate, then pour the mixture into the pastry case and transfer to the fridge for 1-2 hours.
  6. For the meringue, place the egg whites, salt and lemon juice in the bowl of a food mixer, whisk slowly until frothy, then turn up the speed and whisk until the mixture holds stiff peaks. Mix the granulated sugar and egg white powder together then gradually add to the egg whites, whisking all the time, until the mixture is smooth and glossy.
  7. Heat the treacle, sugar and water in a small pan to 110C/225F then pour into the egg whites in a thin stream, whisking until the bowl is cool and the meringue mixture is stiff.
  8. Spread a thin layer of meringue over the surface of the pie to cover the filling completely then pipe the remaining meringue on top. Using a blow torch, lightly brown the meringue and serve immediately.

ladyandpups

http://ladyandpups.com/2014/11/07/lidded-oatmeal-w-chocolate-ginger-shortbread/
Naročite se na: Objave (Atom)