post

Hazelnut biscuits

Hazelnut biscuits
Print Recipe
Hazelnut biscuits
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 180°C. Spread the hazelnuts over a baking tray and cook in preheated oven for 10-12 min or until lightly toasted.
  2. Rub the hazelnuts between a clean teat towel to remove as much skin as possible. Roughly chop the hazelnuts and set aside. Increase oven temperature to 200°C. Line 2 baking trays with non-stick baking paper.
  3. Using electric beaters, beat butter and sugar until light and creamy Add egg and vanilla essence beating in thoroughly.
  4. Using a metal spoon , fold in sifted flour and hazelnuts. Mix until well combined.
  5. Shape level tablespoon of mixture into crescent shapes. Place on prepared trays. Bake 15 minutes or until lightly golden.
  6. Set aside for 2-3 minutes on the trays to cool slightly. Place the extra icing sugar on a plate. Roll the biscuits gently in the icing sugar and transfer to a wire rack to cool completely.
Share this Recipe
post

Raspberry Muffins

Raspberry Muffins
Print Recipe
Raspberry Muffins
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200 degrees Celsius
  2. Melt the butter in the microwave, and set it aside to cool.
  3. In a large bowl, stir together the flour, the baking powder, the bicarb, sugar, and salt. In a measuring jug, beat together the milk, the egg and the melted butter.
  4. Pour into the dry ingredients, and mix until combined.
  5. Fold in the raspberries, but don't mix them to much, or the mixture will turn pink.
  6. Put paper muffin cases in a muffin tray. Then , spoon the mixture into the paper cases.
  7. Bake for 25 mins.
  8. Serve
Share this Recipe
post

Poppy Seed / Walnut Strudel

 

Poppy Seed / Walnut Strudel
Print Recipe
This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Poppy Seed / Walnut Strudel
Print Recipe
This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Ingredients
For the poppy seed filling:
For the walnut filling:
Servings:
Instructions
  1. First, make the dough: heat milk until warm, add dry yeast and sugar and leave to dissolve, for 10 minutes. Combine flour and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg. Knead until soft dough forms. Cover in plastic wrap and leave in the fridge for 30 minutes.
  2. Prepare fillings: in a sauce pan, mix sugar and milk for filling. Bring sugar/milk mixture to a boil. Mix poppy seed (walnuts) with other dry ingredients and pour sugar/milk mixture over, stir well and set aside.
  3. Take your dough, divide in 2-3 equal pieces and roll each one out on well-floured surface, into a rectangle. Spread filling leaving last 2 cm of dough with out filling . Roll longer rectangle sides towards the middle. Place all rolled up strudels onto a baking sheet covered with baking paper.
  4. Brush strudels with egg yolk. Let them rest for 10-15min. Brush them with egg white and leave for another 10-15min.
  5. In the meantime preheat oven to 180C; bake for 30-40 min. Slightly cool before cutting. Keep well frozen.
Share this Recipe

post

Vanilla Cookies – Vanilice

Vanilla Cookies - Vanilice
Print Recipe
Vanilla Cookies - Vanilice
Print Recipe
Ingredients
Servings:
Instructions
  1. Beat sugar and butter with mixer until well blended. Add the egg, egg yolk, lemon zest and vanilla sugar. Beat until light and fluffy. Add flour into the butter mixture, mix well. Roll out dough on lightly floured surface on 1/8 inch thickness and cut cookies with small glass.
  2. Preheat oven to 180 and line a baking sheet with parchment paper.
  3. Bake for 10 minutes (you don't want the cookies to be brown). Cool for 5 minutes, then spread a little bit of the raspberry jam onto one side of a cookie, top it with another (don't put too much filling, you don't want it coming out the sides).
  4. Serve the following day but the best is to let age 5-7 days before serving.
  5. Can be stored for a few months in the freezer and then brought to room temperature before serving.
Share this Recipe