The Homemade Apple Strudel Recipe is a Viennese speciality, this is delicious served warm or cold.
Ingredients:
4 tbsp unsalted butter, melted,
plus extra for greasing
2 1⁄4lb (1kg) crisp apples, such as Gala or Braeburn
finely grated zest of ½ lemon
3 tbsp rum
¼ cup raisins
½ cup sugar
few drops of pure vanilla extract
1⁄3 cup blanched almonds, chopped
4 sheets filo pastry 10 x 18in (25 x 45cm),
thawed if frozen
½–2⁄3 cup fresh bread crumbs
confectioner’s sugar, for dusting
Method:
1 Preheat the oven to 350°F (180°C).
2 Grease a baking sheet. To make the filling, peel, core, and cut the apples into pieces. Place in a bowl and mix with the lemon zest, rum, raisins, sugar, vanilla extract, and almonds.
3 Place a sheet of filo on a clean work surface and brush with melted butter. Lay another sheet on top and brush with butter. Repeat with the remaining pastry sheets.
4 Sprinkle the breadcrumbs over the pastry, leaving a 3⁄4in (2cm) border.
5 Spoon the filling over the bread crumbs and fold the edges of the short sides over the filling. Roll the pastry, starting from one of the longer sides, and press the ends together tightly.
6 Transfer the strudel to the baking sheet and brush with a little melted butter.
7 Bake in the oven for 30–40 minutes, brushing the strudel with the remaining melted butter after the first 20 minutes.
8 Remove the strudel from the oven and allow to cool on the baking sheet. Sprinkle with confectioner’s sugar and serve warm or cold.
PREPARE AHEAD:
The uncooked strudel can be stored in the refrigerator a few hours before baking. The cooked strudel can be warmed in the oven 1 day later.
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| Homemade Apple Strudel |
The Dried Fruit Strudel Recipe Ideal for the colder months, when many fresh fruits are out of season, this strudel would make an impressive alternative Christmas dessert.
Ingredients:
1lb 2oz (500g) mixed dried fruit (apricots, prunes,
dates, raisins, figs)
½ cup dark rum
5 tbsp unsalted butter, melted,
plus extra for greasing
4 sheets filo pastry, 10 x 18in (25 x 45cm),
thawed if frozen
2⁄3 cup walnuts, coarsely chopped
½ cup light brown sugar
1 tsp ground cinnamon
confectioner’s sugar, for sprinkling
Method:
1 Put the dried fruit into a saucepan with the rum and ½ cup water. Place over low heat and stir occasionally for 5 minutes. Remove from the heat and leave to cool.
The fruit will plump up. Grease a baking sheet. Preheat the oven to 375°F (190°C).
2 Place a sheet of filo on a clean work surface and brush with melted butter. Lay another sheet on top and brush with butter. Repeat with the remaining pastry sheets.
3 Drain the dried fruit and sprinkle over the filo pastry, leaving a 3⁄4in (2cm) border all the way around the edge. Sprinkle over the walnuts, brown sugar, and cinnamon.
4 Roll the pastry, starting from one of the longer sides, and press the ends together tightly. Transfer the strudel on to the baking sheet and brush with a little melted butter.
5 Bake for 30–40 minutes, until golden. Leave on the baking sheet for a few minutes then transfer to a wire rack. Sprinkle with confectioner’s sugar and serve warm.
PREPARE AHEAD:
The uncooked strudel can be stored in the refrigerator a few hours before baking. The cooked strudel can be warmed in the oven 1 day later.
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| Dried Fruit Strudel Recipe |
The Cherry Strudel Recipe Don’t be intimidated by the making of this ultra-thin pastry; the trick is to knead it well so the dough is elastic.
Ingredients:
1¾ cups all-purpose flour,
plus extra for dusting
1 large egg
½ tsp lemon juice
pinch of salt
9 tbsp unsalted butter, plus extra for greasing
For the filling:
1lb 2oz (500g) cherries
1 lemon
2⁄3 cup walnuts
½ cup light brown sugar
1 tsp ground cinnamon
confectioner’s sugar, for sprinkling
Method:
1 Sift the flour onto a work surface and make a well in the center.
2 In a bowl, beat the egg with ½ cup water, the lemon juice,and salt. Pour into the well.
3 Work the ingredients in the well, drawing in a little of the flour with your fingertips.
4 Gradually knead in just enough flour so the dough forms a ball; it should be quite soft.
5 On a floured work surface, knead for 10 minutes until shiny and smooth.
6 Shape into a ball, cover with a bowl, and let rest for 30 minutes.
7 Pit the cherries. Grate the zest from the lemon onto a plate to retain the essential oils.
8 Coarsely chop the walnuts until even in size but with some larger chunks. Set aside.
9 Cover a work table with an old, clean bed sheet. Lightly and evenly flour it.
10 Roll out the dough to a very large square. Cover with damp kitchen towels for 15 minutes.
11 Preheat the oven to 375°F (190°C). Grease a baking sheet. Melt the butter in a saucepan.
12 Flour your hands and stretch the dough, starting at the center and working outward.
13 Continue to work outward until the dough is as thin as possible; it should be translucent.
14 Immediately brush the dough evenly with about three-quarters of the melted butter.
15 Sprinkle the buttered dough with the cherries, walnuts, sugar, zest, and cinnamon.
16 Trim off the thicker edges, pulling them out and pinching them off with your fingers.
17 Roll up the strudel using the sheet, working gently but firmly and ensuring even pressure.
18 Transfer the roll to the baking sheet and shape it into a crescent, or a loose circle.
19 Brush with the remaining melted butter and bake for 30–40 minutes, until crisp.
20 Leave for a few minutes before moving to a wire rack, using a metal spatula.
21 Sprinkle with confectioner’s sugar and serve warm, with crème fraîche.
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| Cherry Strudel Recipe |
The Mince Pies Recipe The mincemeat in this classic English recipe is quick to prepare and needs no time to mature, making these a very easy, festive treat to bake.
Chilling time:
10 mins
Special equipment:
3in (7.5cm) and 21⁄2in (6cm) cookie cutters
Ingredients:
1 small apple
2 tbsp butter, melted
½ cup golden raisins
½ cup raisins
¼ cup currants
¼ cup mixed peel, chopped
1⁄3 cup chopped almonds or hazelnuts
finely grated zest of 1 lemon
1 tsp pumpkin pie spice
1 tbsp brandy or whiskey
2 tbsp dark brown sugar
1 small banana
1 x 9in (23cm) store-bought pie dough
all-purpose flour, for dusting
confectioner’s sugar, for dusting
Method:
1 Preheat the oven to 375°F (190°C).
2 Grate the apple (including the skin), and place in a large bowl. Add the melted butter, golden raisins, raisins, currants, mixed peel, nuts, lemon zest, pumpkin pie spice, brandy, and sugar, and mix. Chop the banana into small dice and add to the bowl. Mix well.
3 Roll out the pastry on a lightly floured surface to a thickness of 1⁄8in (2mm) and cut out 18 circles using the larger cookie cutters.
4 Re-roll the pastry, and cut another 18 smaller circles or shapes, such as stars.
5 Line a muffin pan with the larger pastry circles, and place a heaping teaspoon of mincemeat in each small pastry shell.
6 Top with the smaller circles or shapes. Chill for 10 minutes, and then bake for 10–12 minutes, or until the pastry is golden. Carefully remove from the pans and cool on a wire rack. Dust with confectioner’s sugar to serve.
STORE:
The pies will keep for 3 days in an airtight container.
PREPARE AHEAD:
The dough can be made 2 days ahead and kept in the refrigerator, wrapped in plastic wrap.
BAKER’S TIP:
Homemade mincemeat will always taste far superior to any store-bought version. The diced banana used in this mincemeat recipe might not be an orthodox ingredient, but it does lend a rich, velvety texture to the mincemeat.
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| Mince Pies Recipe |
The Lemon Meringue Roulade Recipe The traditional Lemon Meringue Pie filling is given a new twist in this impressive dinner party dessert.
Special equipment:
10 x 14in (25 x 35 cm) shallow baking pan or jelly roll pan
Ingredients:
5 egg whites
1 cup sugar
½ tsp white wine vinegar
1 tsp cornstarch
½ tsp pure vanilla extract
1 cup heavy cream
4 tbsp good-quality lemon curd
confectioner’s sugar, for dusting
Method:
1 Preheat the oven to 350°F (180°C) and line the baking pan with parchment paper.
2 Whisk the egg whites with an electric hand mixer until stiff peaks form.
3 Continue whisking at a slower speed and gradually add the sugar, a little at a time.
4 Gently fold in the vinegar, cornstarch, and vanilla, trying to keep all the air in the mixture.
5 Spread the mixture into the pan and bake in the center of the oven for 15 minutes.
6 Remove the meringue from the oven and allow to cool to room temperature.
7 Meanwhile, whisk the cream until thick but not stiff; it should remain unctuous.
8 Fold in the lemon curd until just well blended; a few ripples will enhance the roulade.
9 Sprinkle a fresh sheet of parchment paper with confectioner’s sugar.
10 Carefully turn the cooled roulade out of the pan on to the sugared parchment.
11 Spread the lemon cream over the unbaked side of the roulade with a palette knife.
12 Roll the meringue up around the filling, being firm but not squeezing out the filling.
13 Place seam side down on a serving plate, cover, and chill. Sift over confectioner’s sugar to serve. PREPARE AHEAD The meringue can be made up to 3 days in advance and stored, unfilled, in a dry, airtight container.
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| Lemon Meringue Roulade |
The Strawberry Pavlova Recipe This well-loved dessert is named after Russian ballerina Anna Pavlova.
Ingredients:
6 egg whites, at room temperature
pinch of salt
about 1 1⁄2 cups sugar
2 tsp cornstarch
1 tsp vinegar
1 1⁄4 cups heavy cream
strawberries, to decorate and serve
Method:
1 Preheat the oven to 350°F (180°C). Lineb a baking sheet with parchment paper.
2 Draw an 8in (20cm) diameter circle on the parchment paper using a pencil.
3 Reverse the parchment, so the pencil mark is below and won’t transfer to the meringue.
4 Put the egg whites in a large, clean, grease-free bowl with the salt.
5 Using an electric hand mixer, beat the egg whites until stiff peaks form.
6 Start whisking in the sugar 1 tablespoon at a time, whisking well after each addition.
7 Keep whisking until the whites are stiff and glossy. Whisk in the cornstarch and vinegar.
8 Spoon it into a mound inside the circle on the parchment. Spread it to the edges of the circle.
9 Form neat swirls, using a palette knife, as you spread out the meringue.
10 Bake for 5 minutes, then reduce the heat to 250°F (120°C) and cook for 75 minutes.
11 Leave to cool completely in the oven. Whip the cream until it holds its shape.
12 Spoon the cream onto the meringue base and decorate with the strawberries.
13 Serve in wedges, with extra berries, or a fruit coulis. PREPARE AHEAD The meringue will keep in a dry, airtight container for 1 week. Add the cream and berries just before serving.
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| Strawberry Pavlova |
The Strawberries and Cream Macarons Recipe The art of macaron making can seem complex, but here I have tried to devise a recipe that will suit the home cook.
food processor with blade attachment piping bag with small, plain nozzle
Ingredients:
3⁄4 cup confectioner’s sugar
3⁄4 cup ground almonds
2 large egg whites,
at room temperature
1⁄3 cup sugar
For the filling:
3⁄4 cup heavy cream
5-10 very large strawberries,
preferably the same diameter as
the macarons
Method:
1 Preheat the oven to 300°F (150°C). Line 2 baking sheets with wax paper.
2 Trace 20 x 11⁄4in (3cm) circles, leaving 11⁄4in (3cm) between circles. Invert the paper.
3 In a food processor, pulse the almonds and confectioner’s sugar to a very fine meal.
4 In a large bowl, whisk the egg whites to stiff peaks using an electric hand mixer.
5 Whisking, add the sugar a little at a time, whisking well between additions.
6 The meringue mixture should be very stiff at this point, more than for a Swiss meringue.
7 Gently fold in the almond mixture a spoonful at a time, until just incorporated.
8 Transfer the macaron mix to the piping bag, placing the bag into a bowl to help.
9 Using the guidelines, pipe the mix into the center of each circle, holding the bag vertically.
10 Try to keep the disks even in size and volume; the mix will spread very slightly.
11 Bang the baking sheets down a few times if there are any peaks left in the center.
12 Bake in the middle of the oven for 18–20 minutes until the surface is set firm.
13 Test one shell: a firm prod with a finger should crack the top of the macaron.
14 Leave for 15–20 minutes, then transfer to a wire rack to cool completely.
15 Whisk the cream until thickened but not stiff; it should remain succulent.
16 Transfer the cream into the (cleaned) piping bag used earlier, with the same nozzle.
17 Pipe a blob of the whipped cream onto the flat side of half the macarons.
18 Slice the strawberries across into thin slices, the same diameter as the macarons.
19 Put a slice of strawberry on top of the cream filling of each macaron.
20 Add the remaining macaron shells and sandwich gently. The fillings should peek out.
21 Serve immediately. PREPARE AHEAD Unfilled macaron shells can be stored for 3 days.
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| Strawberries and Cream Macarons Recipe |
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| Strawberries and Cream Macarons |
The Tuiles Recipe Basic tuile batter is very simple to master. Shaping the tuiles is where the skill comes in, and here are several ideas.
Ingredients:
4 tbsp unsalted butter, softened
1⁄3 cup confectioner’s sugar, sifted
1 large egg, at room temperature, beaten
1⁄3 cup all-purpose flour
vegetable oil, for greasing
Method:
1 Preheat the oven to 400°F (200°C). Cream the butter and sugar with an electric hand mixer.
2 Add the egg and whisk to combine. Sift in the flour and fold in with a large metal spoon.
3 Baking up to 4 at a time, place tablespoons of batter well apart on non-stick baking sheets.
4 Using the back of a wet spoon, smooth them out to a thickness of 31⁄4in (8cm) in diameter. For alternative shapes, cut stencils out of silicone paper. Try stars or scalloped circles.
5 Place the stencils on a baking sheet and smooth a spoonful of batter evenly over each.
6 Bake at the top of the oven for 5–7 minutes until the edges start to color to a pale gold.
7 Drape over a greased rolling pin for a classic shape. If needed, re-bake for 1 minute to soften. For a basket, press a tuile over the base of a small, greased, upturned circular bowl.
8 Use your hands, or another bowl, to hold it in place for a minute until it starts to harden.
9 For a spiral, twist an oblong tuile around the lightly greased handle of a wooden spoon.
10 Leave the tuiles to cool for 2–3 minutes before gently sliding them off the rolling pin. Place on a wire rack to cool and dry completely. Tuiles are best eaten the day they are made.
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| Tuiles Recipe |
The Pistachio and Orange Biscotti Recipe These fragrant biscotti are delicious served either with coffee or dipped in a glass of sweet dessert wine.
Ingredients:
1 cup whole pistachios, shelled
1 1⁄2 cups all-purpose flour, plus extra for dusting
1⁄2 cup sugar
finely grated zest of 1 orange
1⁄2 tsp baking powder
1⁄2 tsp salt
2 large eggs
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled
Method:
1 Preheat the oven to 350°F (180°C). Spread the pistachios on a baking sheet. Bake for 5–10 minutes. Cool, rub in a kitchen towel to remove excess skin, then coarsely chop.
2 In a bowl, mix the flour, sugar, zest, baking powder, salt, and nuts. In a separate bowl, whisk together the eggs, vanilla extract, and butter. Mix the wet and dry ingredients to form a dough.
3 Turn the dough out onto a floured surface and form into 2 logs, each 8in (20cm) long by 3in (7cm).
4 Place them on a baking sheet lined with parchment paper and bake for 20 minutes in the middle of the oven. Cool slightly, then cut diagonally into 1⁄2in (1cm) thick slices with a serrated knife.
5 Bake for another 15 minutes, turning after 10, until golden and hard to the touch. STORE These will keep in an airtight container for more than 1 week.
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| Pistachio and Orange Biscotti |
The Biscotti Recipe These crisp Italian biscuits make great presents, as they can be prettily packaged and will keep for days.
Ingredients:
1 cup whole almonds, skinned
1 1⁄2 cups all-purpose flour
1⁄2 cup sugar
1 tsp baking powder
1⁄2 tsp salt
2 large eggs, at room temperature
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted
Method:
1 Melt the butter in a small saucepan over low heat and then set aside to cool.
2 Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
3 Spread the almonds out on a non-stick baking sheet. Place in the center of the oven.
4 Bake the almonds for 5–10 minutes until slightly colored, tossing halfway.
5 Allow the almonds to cool until they are comfortable to handle. Coarsely chop them.
6 Sift the flour through a fine sieve held over a large bowl.
7 Add the sugar and chopped almonds to the bowl and stir until well combined.
8 In a separate bowl, whisk together the eggs, vanilla extract, and the melted butter.
9 Gradually pour the egg mixture into the flour while stirring with a fork.
10 Using your hands, bring the ingredients together to form a dough.
11 If the mixture seems too wet to shape easily, work in a little flour until it is pliable.
12 Turn the dough out onto a lightly floured work surface.
13 With your hands, form the dough into 2 log shapes, each about 8in (20cm) long.
14 Place on the lined baking sheet and bake for 20 minutes in the middle of the oven.
15 Remove the logs from the oven. Cool slightly, then transfer to a cutting board.
16 With a serrated knife, cut the logs diagonally into 11⁄2–2in (3–5cm) thick slices.
17 Put the biscotti on a baking sheet and return to the oven for 10 minutes to dry even more.
18 Turn the biscotti with a palette knife, and return to the oven for another 5 minutes.
19 Cool the biscotti on a wire rack to harden them and allow any moisture to escape. TO FREEZE Place the cooled biscotti on baking sheets and freeze until solid.
20 Transfer to freezer bags. STORE Keep unfrozen in an airtight container for over 1 week.
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| Biscotti Recipe |
The Florentines Recipe These crisp Italian cookies are packed full of fruit and nuts, and coated with luxurious dark chocolate. Wonderful for a quick afternoon treat.
Ingredients:
4 tbsp butter
1⁄4 cup sugar
1 tbsp honey
1⁄2 cup all-purpose flour, sifted
1⁄4 cup chopped mixed peel
1⁄4 cup glacé cherries, finely chopped
1⁄4 cup blanched almonds, finely chopped
1 tsp lemon juice
1 tbsp heavy cream
6oz (175g) good-quality dark chocolate, broken into pieces
Method:
1 Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
2 Put the butter, sugar, and honey into a small saucepan and melt gently over low heat. Then allow to cool until it is just warm. Stir in all the other ingredients except the chocolate.
3 Using a teaspoon, drop spoonfuls of the mixture onto the baking sheets, leaving space between them for the cookies to spread.
4 Bake for 10 minutes, or until golden. Do not let them get too dark. Leave them on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
5 Melt the chocolate pieces in a heatproof bowl set over a pan of gently simmering water. Make sure the bowl is not touching the water.
6 Once the chocolate has melted, use a palette knife to spread a thin layer of chocolate on the bottom of each cookie.
7 Place the cookies chocolate-side up on a wire rack to set. Spread a second layer of chocolate over the cookies. Then just before they set, make a wavy line in the chocolate with a fork.
8 STORE These will keep in an airtight container for 5 days.
BAKER’S TIP:
You can make a beautiful display of three different colors of Florentines by topping a third with milk chocolate, another third with white chocolate, and the remainder with dark chocolate. Or use different tones of chocolate both to top and to drizzle over in a zigzag fashion, for a stunning effect.
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| Florentines Recipe |
The Vanillekipferl Recipe These crescent-shaped German cookies are often served at the same time as Cinnamon Stars, making a truly festive platter
Ingredients:
1 1/2 cup flour, plus extra for dusting
11 tbsp unsalted butter, softened and diced
2/3 cup confectionerfs sugar
3/4 cup ground almonds
1 tsp pure vanilla extract
1 large egg, beaten
Method:
1 Sift the flour into a large bowl. Rub in the softened butter until the mixture resembles fine crumbs. Sift in the confectionerfs sugar and add the ground almonds.
2 Add the vanilla extract to the egg, then pour it into the flour mixture.
3 Bring the mixture together to form a soft dough, adding a little more flour if the mixture is very sticky. Place the dough into a plastic bag and chill it for at least 30 minutes, to firm up.
4 Preheat the oven to 325‹F (160‹C).
5 Divide the dough into 2 parts, and on a lightly floured work surface, roll each part into a sausage shape, approximately 11.2in (3cm) in diameter. Use a sharp knife to cut 1.2in (1cm) pieces from the dough.
6 To form the cookies, take a piece of the dough and roll it between your palms to make a sausage shape of around 3 1/2 - 3/4in (8 x 2cm), tapering it slightly at each end.
7 Fold each end of the roll in slightly to form a crescent shape. Line 2 baking sheets with parchment paper, and place the formed cookies on them, leaving a little space between each.
8 Bake the vanillekipferl at the top of the oven for 15 minutes, until they are very lightly colored. They should not brown at all.
9 Leave the cookies to cool on the sheets for 5 minutes, then transfer them to a wire rack.
10 Scatter them liberally with confectioner’s sugar, and leave them to cool completely. STORE These will keep in an airtight container for 5 days.
BAKER’S TIP:
A German Christmas tradition, these crescent-shaped cookies rely on the use of ground almonds for their delicate, crumbly texture. Many recipes recommend tossing the finished cookies in vanilla sugar, but if that proves difficult to find, the vanilla extract in the cookie dough will do just as well.
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| Vanillekipferl Recipe |
The Homemade Coconut Macaroons Recipe Coconut macaroons are simple to make and completely wheat-free. I’ve omitted chocolate from my version so that they remain a light treat.
Ingredients:
1 large egg white
1⁄2 cup sugar
pinch of salt
1⁄2 tsp pure vanilla extract
4oz (100g) sweetened, shredded coconut
Method:
1 Preheat the oven to 325°F (160°C).
2 In a large bowl with an electric hand mixer, whisk the egg whites until stiff. Add the sugar a little at a time, whisking between each addition, until the sugar is combined and the mixture is thick and glossy.
3 Add the salt and vanilla extract, and briefly whisk again to blend.
4 Gently fold in the coconut. Cover and refrigerate for 2 hours to firm up. This will also allow the shredded coconut to hydrate and soften.
5 Line a baking sheet with parchment or wafer paper. Place heaping teaspoons of the mixture onto the baking sheet; try to keep the mixture in a small heap.
6 Bake in the middle of the oven for 15–20 minutes, until golden brown in places.
7 Leave the macaroons to cool on the sheets for at least 10 minutes to firm up, then transfer to a wire rack to cool completely.
8 STORE These macaroons will keep in an airtight container for 5 days.
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| Homemade Coconut Macaroons |
The Christmas in july Macaroons Recipe These almond meringue cookies (not to be confused with French macarons) are crisp outside and chewy inside
Ingredients:
2 large egg whites
1 cup sugar
1 1⁄4 cups ground almonds
2 tbsp rice flour
a few drops of almond extract
24 blanched almonds
Method:
1 Preheat the oven to 350°F (180°C). Whisk the egg whites until stiff with an electric mixer.
2 Gradually whisk in the sugar, 1 tablespoon at a time, to give a thick, glossy meringue.
3 Fold in the ground almonds, rice flour, and almond extract until well combined.
4 Divide the sheets of edible wafer paper between 2 baking sheets.
5 Place 2 teaspoons in a cup of boiling water. Dry them, then use to scoop up the mixture.
6 Place 4 teaspoons of mixture, spaced apart, on each piece of edible wafer paper.
7 Keep the mixture in rounds. Put a blanched almond in the center of each cookie.
8 Bake the macaroons in the center of the oven for 12–15 minutes, or until lightly golden.
9 Transfer to a wire rack to cool completely before peeling each cookie from the paper.
Notes and Tips:
Macaroons are prone to sticking, but by using edible wafer paper, it doesn’t matter if it tears off with the cookie. STORE Although macaroons will keep for 2–3 days in an airtight container, they tend to dry out and are always best eaten on the day they are made.
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| Christmas in july Macaroons Recipe |
The Canestrelli Recipe is a delightful Italian cookies are as light as air and are traditionally made with a flower-shaped cutter, a fitting shape for such a delicate cookie.
Ingredients:
3 large egg yolks, unbroken
11 tbsp unsalted butter, softened
1 1⁄4 cup confectioner’s sugar, sifted finely grated zest of 1⁄2 lemon
3⁄4 cup potato flour
3⁄4 cup all-purpose flour (or potato flour if you are wheat intolerant), plus extra for dusting
2 tsp baking powder
1 tsp salt
Method:
1 Gently slide the egg yolks into a pan of simmering water over low heat.
2 Poach for 5 minutes, until completely hard, then take them out of the water and set aside to cool. When they are cool, push the egg yolks through a fine metal sieve with the back of a spoon. Scrape into a small bowl.
3 Cream together the butter and confectioners’ sugar with an electric hand mixer until light and fluffy. Add the egg yolks and lemon zest, and beat well to combine.
4 Sift the flours, baking powder, and salt together and add to the cookie batter, beating well to form a smooth, soft dough.
5 Place the dough in a plastic bag and refrigerate for 30 minutes to firm up.
6 Preheat the oven to 325°F (160°C).
7 Roll out the chilled dough on a lightly floured work surface to 1⁄2in (1cm) thick.
8 Cut out traditional flower-shaped cookies, or other shapes. If you have no flower-shaped cutter, you can use a larger and a smaller cutter to make ring shapes instead.
9 Place the cookies on several non-stick baking sheets and bake in the top third of the oven for 15–17 minutes, until just turning golden.
10 The canestrelli are very delicate when warm, so leave them to cool for at least 10 minutes on their baking sheets before removing to a wire rack to cool completely. STORE The canestrelli will keep in an airtight container for 5 days.
BAKER’S TIP:
These delicate cookies originate from the Liguria region of Italy. Their light texture comes from the traditional use of potato flour in the recipe. If you cannot find potato flour, an 00 grade flour (from larger supermarkets and Italian delicatessens), or even allpurpose flour, will make a good substitute.
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| Canestrelli Recipe |
The Homemade Cinnamon Stars Recipe These classic German cookies make a great last-minute Christmas gift.
Ingredients:
2 large egg whites
1 3⁄4 cups confectioner’s sugar, extra for dusting
1⁄2 tsp lemon juice
1 tsp ground cinnamon
2 2⁄3 cups ground almonds
vegetable oil, for greasing
a little milk, if needed
Method:
1 Whisk the egg whites until they are stiff.
2 Sift in the confectioner’s sugar, add the lemon juice, and continue to whisk for 5 more minutes, until thick and glossy. Take out 2 tablespoons of the mixture, cover, and set aside for topping the cookies later.
3 Gently fold the ground almonds and cinnamon into the egg white and sugar mixture.
4 Cover and refrigerate for 1 hour or overnight. At this stage it will be a thick paste, rather than a dough.
5 Preheat oven to 325°F (160°C). Dust a work surface with sugar and turn the paste out onto it. Combine the paste with some sugar to form a soft dough. Dust a rolling pin with sugar and roll out to 1⁄4in (5mm) thick.
6 Oil the cutter and non-stick baking sheets. Cut star shapes out of the dough. Lay the cookies on the sheets.
7 Brush a little of the meringue mix over each cookie, mixing it with a little milk, if too thick.
8 Bake in the top third of the oven for 12–15 minutes until the topping has set.
9 Leave to cool for at least 10 minutes on the baking sheets, then transfer to a wire rack.
10 STORE The cookies will keep in an airtight container for 5 days.
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| Homemade Cinnamon Stars |
The Swedish Spice Cookies Recipe is a version of the traditional Swedish Christmas cookies. Roll them as thin as you dare (and bake for less time) for a truly authentic result.
Ingredients:
9 tbsp unsalted butter, softened
2⁄3 cup sugar
1 large egg
1 tbsp corn syrup
1 tbsp light molasses
1 1⁄3 cups all-purpose flour, plus extra for dusting pinch of salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp pumpkin pie spice
Method:
1 With an electric hand mixer, cream the butter and sugar. Beat in the egg, corn syrup, and molasses.
2 Sift together the flour, salt, and spices in a separate bowl. Add the flour mixture to the cookie batter and bring it all together to form a rough dough.
3 Briefly knead until smooth, place in a plastic bag, and chill for 1 hour.
4 Preheat the oven to 350°F (180°C). Roll the cookie dough out on a lightly floured surface to a thickness of 1⁄8in (3mm) and cut out heart or star shapes with the cookie cutters.
5 Transfer the cookies to several non-stick baking sheets and bake in the top third of the oven for 10 minutes until edges darken slightly.
6 Leave the sheets for a few minutes, then transfer to a wire rack to cool. STORE The cookies will keep in an airtight container for 5 days.
BAKER’S TIP:
These are based on a Swedish Christmas cookie called Pepparkakor.To decorate a Christmas tree in traditional Swedish style, cut the cookies into heart shapes and use a straw to cut a hole out of the top before cooking. Once baked, you can tie the cookies on to the tree using red ribbon.
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| Swedish Spice Cookies Recipe |
The Gingerbread Men Recipe All children love to make gingerbread men. This recipe is quick and the dough is easy for little bakers to handle.
Ingredients:
4 tbsp corn syrup
2 1⁄3 cups all-purpose flour, plus extra for dusting
1 tsp baking soda
1 1⁄2 tsp ground ginger
1 1⁄2 tsp pumpkin pie spice
7 tbsp unsalted butter, softened and diced
3⁄4 cup dark brown sugar
large egg
raisins, to decorate
confectioner’s sugar, sifted (optional)
Method:
1 Preheat the oven to 375°F (190°C). Heat the corn syrup until it liquefies, then cool.
2 Sift the flour, baking soda, and spices into a large bowl. Add the butter.
3 Rub together with your fingertips until the mixture looks like fine bread crumbs.
4 Add the sugar to the bread crumbs mixture and mix well.
5 Beat the egg into the cooled syrup until well blended.
6 Make a well in the flour mixture. Pour in the syrup mix. Bring together to a rough dough.
7 On a lightly floured work surface, knead the dough briefly until smooth.
8 Flour the dough and the work surface well, then roll the dough out to 1⁄4in (5mm) thick.
9 Using the cutter, cut out as many shapes as possible. Transfer to non-stick baking sheets.
10 Mix the scraps of dough, re-roll, and cut out more shapes, until all the dough is used.
11 Decorate the men with raisins, giving them eyes, a nose, and buttons down the front.
12 Bake for 10–12 minutes until golden. Transfer to a wire rack to cool completely.
13 If using, mix some confectioner’s sugar in a bowl with enough water to form a thin icing.
14 Transfer the icing into the piping bag; placing the bag into a glass first will help.
15 Decorate the men with the piped icing to resemble clothes, hair, or whatever you prefer.
16 Leave the icing to set completely before serving or storing. STORE These gingerbread men will keep in an airtight container for 3 days.
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| Gingerbread Men Recipe |
The Gingerbread Recipe is a tastes great and smells wonderful as it bakes. This recipe can be used for regularshaped cookies, pretty tree ornaments, or gingerbread people. Makes 15
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| Gingerbread Recipe |
3 cups (350 g) all-purpose flour
2 tsp ground ginger
1 tsp baking soda
4 oz (125 g) butter (diced)
1 cup (150 g) dark brown sugar
4 tbsp golden syrup, or 2 tbsp light corn syrup and 2 tbsp honey
1 medium egg (beaten)
Candies, raisins, and icing for decoration
Notes and Tips:
These cookies can be stored in an airtight container for two days. To make them into decorations, use a skewer to punch a hole through the cookie once it’s baked and thread a ribbon through the hole.
The Star Cookies is a cookies make great gifts for your friends and family. You can use different shaped cookie cutters for different themes, such as Christmas, Halloween, or Valentine’s Day. Makes: 15
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| Star Cookies Recipe |
1 2⁄3 cups (200 g) all-purpose flour
4 oz (125 g) butter (diced)
1/2 cup (100 g) sugar
1 tsp ground cinnamon
Finely grated zest of 1 orange
1 medium egg, lightly beaten
2 tbsp golden syrup, or 1 tbsp corn syrup and 1 tbsp honey
To decorate: ribbon, writing icing, edible silver balls, or sprinkles
Chef’s Tip:
You can hang these cookies as pretty decorations. Use a skewer to make holes and thread them with ribbons.
