Spiral Cookies

Spiral Cookies

300 g of flour
120 g of sugar
100 g of margarine
2 teaspoon baking powder
1 vanilla sugar
4 tablespoon rum
4-6 tablespoons milk
1 - 2 tablespoon cocoa powder
2 teaspoon cinnamon
 

 Preparation

Mix flour, baking powder, sugar, cold margarine cut in small pieces,vanilla sugar, rum and milk into a smooth dough. Knead dough until well combine and divide into two equal parts. One part set aside and add in another cocoa, cinnamon and 1 tablespoon of milk. Knead the dough until equally brown. Roll out each portion of dough to form a rectangle. Lift the brown dough and flip it over onto the white dough so they are stacked. Gently press the two dough pieces together. Roll the dough into a log. Place on a baking sheet. Place it into reheated oven (200 degrees C), for about 15-20 minutes, until lightly brown. Do not over baked cookies, they are much softer if you leave the dought a little bit moist (or raw). Evenly slice the roll and sprinkle your cookies with powdered sugar :)
Dok je moja mama bila još mlada curka, našla je ovaj recept na poleđini praška za pecivo…ona i baka su ga malo modificirale i tako su ovi jednostavni crno bijeli keksići postali dio moga djetinjstva…s godinama puno priča se nakupilo oko keksića, tako da kad ih danas pravimo, ne kušamo samo keksiće, već i lijepa sjećanja..nadam se da će tako biti i s vama :)

Sastojci
300 g brašna
120 g šećera
100 g margarina
2 male žlice praška za pecivo
1 vanili šećera
2 -3 žlica ruma
4-6 velike žlice mlijeka
2 velika žlica kakaa
2 mala žlica cimeta

Priprema

Umijesite glatko tijesto od brašna, šećera, margarina, praška za pecivo, vanili šećera, ruma i mlijeka. Tijesto dobro izraditi i podijeliti na dva dijela. U jedan dio dodati kakao plus još 1 žlicu mlijeka i cimet. oba tijesta razvaljati. Staviti jedno tijesto na drugo i zarolati. staviti peći na 250 stupnjeva, oko 15-20 minuta. Mi volimo da su malo sirovije, jer kad se tijesto ohladi, bude mekše :) Izvadit na dasku i rezati. Posuti sa šećerom u prahu i papati :)

Moravski kvadratići

MORAVIAN SPICE SQUARES

Ingredients
50 g of table margarine or butter
50 g dark brown (wet) sugar
2 tablespoons honey
160 g all purpose flour
1 / 2 lemon-juice and grated zest
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking soda
white sugar for sprinkling

Preparation

In the medium saucepan, gently heat the butter, brown sugar, and honey until melted and smooth, stirring often. Remove from the heat and blend in the flour, lemon zest, ginger, cinnamon, cloves, and baking soda.
Scrape the dough onto a piece of waxed paper or plastic wrap and shape into flat disk. Wrap tightly and refrigerate for several hours or overnight.
Preheat the oven to 350°F. Lightly spray or grease two baking sheets. On a lightly floured surface, using a floured rolling pin, roll half of the dough into a 10-inch square. Using a sharp knife or pastry cutter, cut the dough into 1 1/4 inch squares and place 1 inch apart on baking sheet.
Whit a fork, gently prick the cookies to keep them from puffing up, and sprinkle with sugar. Bake for 7 minutes, until just set. Using spatula, transfer to wire racks to cool completely. Repeat with the remaining dough. Store in airtight containers

 Moravski keksići

Moravian spice cookies je originalni naziv keksića, a povijest im je jako duga…epitet koji ih krasi jest "najtanji kolačići", ali po meni i najukusniji. Ja bi ih opisala kao križance speculas keksa, paprenjaka i medenjaka s posebnom draži limuna. Oštrina paprenjaka razbuđuje, miris začina uveseljava, a topivost u ustima daje sigurnost doma i osjećaj obitelji i Bozića meni svojstven samo pravim medenjacima. pa uživajte :)

Sastojci
50 g stolnog margarina ili maslaca
50 g smeđeg (mokrog) šećera
2 velike žlice meda
160 g brašna
1/2 limuna-sok i naribana korica
1 žlica od kave đumbira
1 ž.k. cimeta
1 ž.k. mljevenih klinčića
malo praška za pecivo
šećera za posipanje

Priprema

Na štednjaku, u posudi, lagano zagrijte margarin, smeđi šećer i med dok se sve fino ne rastopi i poveže. Maknite sa štednjaka te dodajte brašno, limunovu koricu i sok, začine i prašak za pecivo. Izmješajte, te smjesu izlijte na prozirnu foliju. Oblikujte žlicom veći pravokutnik (masa je malo ljepljiva, strpljenja molim! :)), i preklopite rubovima prozirne folije, te stavite na sat-dva u zamrzivač! Zagrijte pećnicu na 180.



Tijesto izvadite iz zamrzivača, te razvaljajte što tanje na pobrašnjenoj podlozi (od ove smjese se dobije 30-ak kvadratića). Nožem režite kvadratiće, te svaki kvadratić izbockati viljuškom i napraviti “ukrase” po rubovima. Običnim šećerom pošećeriti keksiće i stavite u tepsiju na masni papir.

Peći 7 minuta. A zatim uživat dok se 30 keksića ne smaže, a vjerujte to vrijeme i nije tako dugo :P :)

Posluživanje

Jednom prilikom mi je falilo nekih začina, pa sam koristila ono što sam imala, a to je bila smjesa začina za kuhano vino i ispalo je savršeno! Preporučam :) Keksići su dosta osjetljivi i ako se minuticu duže peku – postanu jako prhki, ali i dalje topivi u ustima predivno, a ako izdrže noć, sutra su već meki :)




.

Ferdinand Doughnuts

Ingredients for dough:
4 egg yolks
250 g of flour
20 g fresh baker yeast
1 dl of milk, heated to lukewarm
pinch of salt
Lemon zest


In a medium bowl, dissolve the sugar in warm milk, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix in flour one cup at a time. Add egg yolks, pinch of salt and lemon zest Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half.  Roll out the dough (not too thin).

Ingredients for spread:

150 g margarine or butter(the lard is used in old original recipe)
150-200 g sugar
cinnamon (optional)
raisins soaked in rum (optional)

Spread dough with  butter and sprinkle evenly with sugar/cinnamon/raisins mixture.

Then cut the dough into stripes, and roll every strips in a "snail" form. and put it in a tin sprinkled with flour. Place rolls in a lightly greased baking pan. Sprinkle with a little bit of sugar. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 25-35 minutes. Meanwhile prepare milk syrup.

Milk Syrup:

8 dcl of milk
2 vanilla sugar
7 tablespoons of sugar

In a saucepan over medium high heat, combine sugar and milk. Cook, stirring, until mixture comes to a boil. Boil for 30 seconds to 1 minute. Remove from heat and allow to cool. Pour milk syrup over warm rolls. Then put it back into the warm oven, for about 5 minutes.

Still warm:

Enjoy :)


FERDINAND KRAFNE (Osinja gnijezda)

Sastojci za tijesto:
4 žumanjka
250 g brašna
1 paketić germe
1 dcl mlijeka
malo soli
limuna

U mlijeko staviti malo šećera i izmrviti germu. Nakon 5-10 minuta dizanja, zamijesit sa ostalim sastojcima. Razvaljati tijesto (neka bude malo deblje).

Sastojci za premaz:

150 g margarina (u originalu je masti)
150 - 200 g šećera
cimeta

Tijesto premazati s rastopljenim margarinom i pošećeriti ravnomjerno sa šećerom i cimetom (ako volite).



Zatim režemo tijesto na trake:



i motamo u "pužiće", te redamo u tepsiju. Neka tako odstoji oko sat vremena na toplo, da se digne:



Zatim stavimo peći. Pečeno prelijemo s preljevom od:

8 dcl mlijeka
2 vanilin šećera

kojeg malo ugrijemo. Vratimo u mlaku rernu na par minuta:



I to je to! Uživajte :)

Great ships

Our days already existed and our hearts baked
in the blazing stove,
And the moment when I met you may also have existed,
and my mistrust
Brittle as a faience plate, and my faith, no less frail
and capricious,
And my searches for the final answer, my
disappointments and discoveries.

Great ships: some sunk suddenly, arousing consciences
and fear,
Gaining deathless fame, becoming stars
of special bulletins.
Others went peacefully, waned without a word in provincial
ports, in dockyards,
Beneath a coat of rust, a ruddy fur of rust, a slipcover of rust,
and waited
For the final transformation, the last judgment of souls and
objects,
They wait as patiently as chess players in Luxembourg Garden

  nudging pieces a fraction of an inch or so.

~ Adam Zagajewski ~