We spent the Saturday preparing for the big event (afterall, we expected around 20 guests), buying some drinks, cookies and pastries and baking some stuff ourselves. We baked a saffron cake, which I like very much and some cookies. Differently from the past years, I decided to NOT bake the gingerbreads (pepparkakor) but go for something that according to Giallo Zafferano could be italian Christmas cookies.
To be perfectly honest, I believe the cookies can be prepared/eaten in whatever period of the year, but let's make them a Christmas thing, nevertheless.
Honey and Poppy seeds Cookies
Ingredients for around 40 cookies
- 60gr of butter
- 160gr of flour
- 80gr of potato starch
- half a bag of powed yeast (equivalent to 25gr of fresh yeast)
- two spoons of grated lemon zest
- 1 spoon of honey
- 1 spoon of poppy seeds
- 1 egg
- 100 gr sugar
Mix the flour, the poppy seeds, the lemon zest and the starch in a bowl.
Mix the butter with the sugar until it will become a soft, spongy, cream (for doing this I have been using a kitchen aid). Add the egg and the honey to the cream and continue mixing until the cream becomes smooth. Finally, add the yeast.
After this step, I have taken the cream out from the kitchen aid and put it in a big bowl. I add the flour mix to the cream and start to mix everything again with a fork, this time. Once it has a decent consistency I start to use the hands so that everything becomes homogeneous and compact.
Turn on the oven to 180 degrees and put a bit of flour on a kitchen bench. Stretch the dough with a rolling pin to 1,5cm. Cut out the cookies of the shape you want - we actually did them a bit thinner than this.
Bake them for 13-15 minutes (if 1,5 cm high) and let them rest few minutes after taking them out of the oven.
A little twist to the recipe is to brush them with milk and dust them with a bit of sugar before baking them.
Enjoy!
Turn on the oven to 180 degrees and put a bit of flour on a kitchen bench. Stretch the dough with a rolling pin to 1,5cm. Cut out the cookies of the shape you want - we actually did them a bit thinner than this.
Bake them for 13-15 minutes (if 1,5 cm high) and let them rest few minutes after taking them out of the oven.
A little twist to the recipe is to brush them with milk and dust them with a bit of sugar before baking them.
Enjoy!
Bravissima!io sono settimane che vorrei prepararli ma so già che li farò se non il giorno prima di natale, dopo..I pepparkakor non mi fanno impazzire, andrò con solita frolla o con esperimenti vari..(20 persone???buonissima soluzione hai trovato;)
ReplyDeleteProva con questi sopra! sono velocissimi da fare e sicuramente a te verranno meglio di me ;-)
ReplyDelete