Glutenfree Jaffa cakes

These chocolaty, spongy and orangy yummyness are based on the cakes that bares thesame name, but with minor differences. I used marmalade and made them gluten-free.

Gluten free Jaffa cakes

I found the maine recipe on this PAGEbut I had to make it a little bit different. It is not so difficuIt to make these cakes, it is just a little time consuming because of the different
ingredients needs some time to settle, for making these you just need some patients.

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Snickerdoodles

Breaking tradition again and added another cookie to the 7 must haves at christmas. I got to know these cookies when I lived in the US in the early 90s. I loved these crispy and chewy cookies with a wonderful taste of cinnamon. I got this recipe from a school mate, a chef who wanted a change and studied architecture. His mum used to make these for him. He held a little banquet at school and these little delights were among the cakes and desserts.

1 1/2 cups sugar
1/2 cup softened butter
1/2 cup shortening
2 eggs
2 3/4 all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Pre heat oven to 400ºF.

Mix 1 1/2 cups sugar, butter, shortening and eggs in large bowl. Sift in flour, cream of tartar, baking soda and salt, mix well untill you get a firm mash potato consistency.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Shape the dough into 1 1/4-inch balls. Mix sugar and the cinnamon and roll the balls in cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Enjoy:)

 

Spiced Chocolate chip cookies with raisins

SAMSUNG CSC

In Norway it is tradition to bake at least 7 different cookies for Chritmas, depending on where you come from in Norway and the different local traditions the cookies may vary a little. This cookie is not on any traditional christmas list, but it is on mine.

I have combined a cookie recipe with a the familys favorite gingersnap cookies.

Ingredients for about 36 large cookies

Preheat oven to 350 degrees F (175 degrees C).

500 g regular salted butter
2.5 dl granulated sugar
2.5 dl brown sugar
2 eggs
5 dl flour
5 dl finely ground almonds
(not almond flour, because it is to dry)
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon pepper
2 teaspoons ground cinnamon
100g chopped almonds
100 g chopped rsisins
50 g chocolate chips
50 g chopped candied citrus peel

064aCream butter and the two different sugars until smooth. Beat in the eggs one at a time.

Stir in all the dry ingrediens and drop by large spoonfuls onto a bakingpaper lined baking trays.

Bake for about 10-25 minutes in the preheated oven, or until edges are nicely browned.

 

Pistachio cookies

A few years ago While living in South Korea I had a big bag of raw pistachios without the shell and wondered what I was going do with them and thought why not try to make kransekake stiks and the result I thought were even better than the ones made out of almonds, but then again I love pistaschios. Christmas is coming up so why make these instead of the traditional ones pluss they give the cookie tray a bit of color than the usuall brown and golden cookies.t
I used an ordinary kransekake recipe250 g ground raw pistachio nuts without the shel
250g icing sugar
2 egg whites from medium sized eggsGrate the pistachios, put the pistachio flour in a bowl and sift in powdered sugar. Add the egg whites a little at a time until you get a firm dough. You might not need to use all the egg whites, some eggs are bigger than others, so it is important that you knead in a little at a time until you get a firm dough.
Wrap the dough and put it in the fridge for a few hours, for best result leave there until the next day.

Preheat oven to 180 ° C.

Roll out the dough to finger sized sausages and roll them in a bit of grated pistachio and cut into desired length.

Place the ready pieces on a baking tray lined with baking paper and bake for about 10 minutes.
when they are done put the cookies on a rack to cool.

Decorate the cookies with chocolate,

leave them as is or do both .

Auntie B’s krumkaker

Auntie B’s Krumkaker are brittle yummy cone shaped pastry/cookie. As long as I have known her she has been making krumkaker every Christmas for us. This is very sweet of her and we are very grateful, but there is a little problem. They seem to disappear long before Christmas. I had to ask her for the recipe so I could make them myself.
Krumkaker means curved cakes, but they are coneshaped. These cookies are one of the 7 traditional kakes that the Norwegians make for Christmas and other special occasions. Sometimes the cookies are shaped as little bowls and filled with rice cream and berries, specially cloudberries.
This recipe yelds about 30 cookies
250 g butter
4 eggs
250 g sugar
200 g wheat flour
1/2-1 tsp cardamom
Melt the butter and let it cool to room temperature.
Beat the eggs and sugar fluffy, add the cooled butter little by little while beating the eggs. Sift flour and cardamom into the batter and as soon as the flour is well incorporated stop beating the batter, you do not want to activate te gluten in the flour.
 Place a spoonful of the batter in the iron and bake for about 10-15 seconds.
While the cookies are soft and warm roll them around a wooden cone shaper or place them over a small bowl to shape into small dessert bowls.
One of the most important equipment making these cookies are gloves, to protect your fingers from getting burnt when shaping the cookies. It is easier and faster to work with the gloves on and as you can se I double glove, I use a pair of thin cotton ones underneath the latex ones.

 

Chocolatechip cookies with coconut flakes

These cookies are ordinary chocolate chip cookies with added coconut flakes.

Ingredients

It is a fairly big batch, It makes about 6 trays with 9 cookies each.

Old picture just to illustrate

3 cups room-temperature regular salted butter

2 cups granulated sugar

2 cups brown sugar

3 large eggs

2 tsp vanilla extract

4 cups all-purpose flour

6 cups oatmeal(blend after measuring)

2 tsp baking soda

When I make a big batch like this I usually divide it in three and make three different type og cookies. For each third of the batch I use 12 oz pack of semi-sweet chocolate chip morsels

Start by mixing the butter and sugar to a creamy consistency

Add in the eggs one by one.

add the vanilla extract

At the end ad flor, oatmeal and baking soda, mix untill everything is incorporated, but do not over mix.

As I mentioned earlier I add 12 oz of chocolate chips to a third of the batch and for the cookies on top I also added 1 cup of coconut flakes.

Make your own mixes, different colored chocolate, nuts and berries, there are so many possibilities, your imagination is the limit.

Place the dough in the fridge for about 30 minutes before you bake the it

Divide your dough into 18 equal parts and place them on a lined baking tray and bake them in the middle of the oven for about 20 minutes on 300 degrees Fahrenheit.

When they are done, pull the baking liner off the tray with the cookies on onto a cool tray.

A long baking time on a lower heat and quick cooling of the cookies gives you cookies thar are crisp on the outside and chewy in the middle.

Good luck and enjoy

My oven is busted, but still making gingerbread cookies and desserts.

They say that necessity is the mother of invention.
In norwegian the saying goes “Nød lærer naken å spinne” meaning that need/distress theaches naked lady to spin.
Well my oven just broke down and I had made some gingerbread dough, what to do, what to do.
A little while ago I made a traditional coockie useing a krumkake iron,
(read about krumkake HERE for explaination)
I thoght, why not give the old iron a try.

It worked and it only took 25 seconds +/-, I made a few cones and bowl shapes for desserts and regular cookie
They turne out quite nice and already decorated:)
When baking these, you have to work quick, the cookie gets brittle fast and tend to crack when you shape them. I used regular gingerbread dough, but with a few adjustments of the recipe I might get a more plyable dough. When making krumkake you use a batter and the become nice and brittle but these cones are very fragile and not suitable for icecream. Maybe if I make something between a dough and a batter, doutter so to say. Oh well I think that just has to be another time.
Use store bought dough or homemade, it is up to you.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a mixmaster beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses continue to mix until well blended.
Gradually stir in dry ingredients until dough is even and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using
Roll the dough thin, cut out your shapes and bake in the iron for give and take about 25 seconds.
Depending on the size of your cookies, I baked 1-3 pieces each time.

In the bowls I have creamy rice puding with oranges soaked in Cointreau and chopped hazelnuts

Seves 4
1 cup of whipping cream
1 tbs sugar
1,5 cups of readymade rice pudding
1/4 chopped blanched almonds
Whip cream with the sugar and fold in cold ricepudding and almonds
Simple orange topping
2 oranges
1 tbs sugar
4 tbs Cointreau,
Chopped hazelnuts
If you want it sweeter use candied hazelnutsPeel the oranges and cut out the wedges, put them in å bowl and pour in the liquor and sugar, mix and let it sit.Fill the cookie bowl with the rice pudding top with the orange mixture and garnish with what you feel like using.
The gingerbread cones I topped with regular vanilla icecream and crushed candy canes

Butter cookies

I came across cookie stemps from Nicolas Vahé when I went shopping the other day and they came with a basic recipe for butter cookies.
100g softened butter
120 g sugar
1 egg
180 g flour
As flavour aditives you can use grated chocolate, ground nuts, lemon zest, vanilla etc.
Read below for what kind of flavourings i used.
Cream butter and sugar white, add the egg and the flavoring you want, continue mixing and lastly sift in the flour, stop when it start sto lump up.
I made three different batches,
in one of them I added zest of one lemon and 1 tsp of lemon juice,
the second one I added 50 g of ground almonds and

the last one 50 g of ground pistachio nuts.

Roll the dough into a thick sausage, the same thicknes as the cookie stamps diameter.

Wrap it in plastic wrap or aluminum foil and put it in the fridge for about 2 hours.

 

Cut sausages in to 4 mm thick slices.
stamp and place them on a baking tray with baking paper.

Bake in the middle of the oven on 180 Celsius for 10-12 minutes

There were three different staps in the package and I stamped each flvour with one of them.

100 % Homemade- almond

A small bite of heaven- lemon

Best cookie in town- pistachio

Super easy to make, it just needs some preparation time.

Put them in a nicce box or tin and they are super nice gift to give avay.