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The Melting Pot 2.0
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norwegia.n_x
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1995-09-27
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SANDKAKER
100g almonds
200g butter
250g flour
1 egg
100g sugar
175C for 10-15 minutes
Scald and grind the almonds. Thoroughly stir the butter and flour
together. Add almonds, egg, and sugar. Work the dough together, and
let it "rest" for an hour in the refrigerator. Press the dough into
the tart shell forms [or roll out and cut with cookie cutters]. Bake
the cookies, and let them cool a little in the shells before you turn
them out. These are good throughout the year. With a little whipped
cream and berries or fruit they can be extra nice as a dessert or as
a treat with coffee.
FATTIGMANN
5 egg yolks
5 tbsp sugar
5 tbsp whipping cream
1 tbsp cognac
1/4 tsp cinnamon
1/4 tsp cardomom
1 egg white
300-350g flour
(fried cookies)
Whip the egg yolks and the sugar together. Beat the cream into
whipped cream and carefully stir it into the egg yolks. Add the
cognac and the spices. Beat the egg white to stiff peaks and
carefully stir it in. Add about 200g of the flour, and let the dough
stand, covered, overnight in a cool place.
Add the rest of the flour. Roll out the dough on a surface as lightly
floured as possible. (The less flour, the finer the cookies will be.)
Roll only a little of the dough at a time and get it as thin as you
can. Use a pastry wheel to cut out small diamond shapes. Make a
hole in the center of each diamond and push one of the "long" points
through the hole. Fry them in deep fat [lard is usually used here]
until golden brown.
PEPPERKAKER
1dl sugar syrup [corn syrup will work, for those in the US]
150g sugar
150g butter
1dl whipping cream
1/2 tsp cloves
1/2 tsp ginger
1/2-1 tsp pepper
2 tsp cinnamon
1 tsp baking powder
400g flour
175C for about 10 min.
Cook syrup, sugar and butter together over low heat until the butter
melts. Stir until the crystals of the sugar are gone, and allow to
cool. Stir in the cream. Mix the spices, baking powder and most of
the flour into the mixture. Stir the dough together and sprinkle the
rest of the flour over. Let the dough sit in a cool place until the
next day. The best place is a cold room or the basement; if you put
it in the refrigerator, take it out a few hours before baking. Knead
the dough a bit until it is elastic.
Roll out to about 3-4 mm thick. Cut with cookie cutters. Large
shapes should be pricked here and there with a fork so they hold their
shape during baking.
BUTTER COOKIES
basic dough:
1kg flour [!!]
750g butter
330g powdered sugar
all types: 175C for 10 min.
Divide the dough into two halves. Make the 'German Slices' and
'Chessboards' from the one half. Add two eggs to the other half to
make the other types. Let the dough sit in a cool place for a few
hours.
'German Slices': With 1/4 of the basic dough above: roll into
'sausages' about 4 1/2 cm in diameter. Cut into slices 1/2 cm thick.
Bake on a greased cookie sheet.
'Chessboards': with 1/4 of the basic dough above: Divide the dough
into two. Mix 2 tbsp cocoa into one half. Roll out two brown and two
white 'sausages'. Put them together in a square, so that they
alternate like squares on a chessboard. Cut into thin slices. Bake.
The ones with the egg can be put into a pastry bag and squeezed
through a star-shaped nozzle to make wreaths or short sticks. Two
sticks can be put together with jam or chocolate glaze for filling.
Another variation is this:
Jam cookies: Roll the dough out very thinly, 2-3 mm. Cut out circles
about 6 cm in diameter. Put a little raspberry jam in the middle of
each circle. Fold in half and seal the edges with the tines of a
fork. Bake.
MOR MONSEN
300g butter
300g sugar
8 eggs
300g flour
1 tsp baking powder
finely shredded peel from 1 lemon
100g currants [or raisins]
100g almonds
50g course sugar
175C for 25-30 min. In a cake pan about 20 by 40 cm
Beat butter and sugar. Add the egg yolks, the flour blended with the
baking powder, and the lemon peel. Beat the whites stiff and stir
them carefully in. Pour the mixture into a greased cake an. Sprinkle
the currants, almonds, and coarse sugar on top. Bake. Cool and cut
into squares with a sharp knife. This freezes well.