COOKIES

CHOCOLATE CHRISTMAS COOKIES

 

Favorite chocolate butter cookies, easy to make the festive days to come along with our children. With cookie cutters can give Christmas shapes or even round. We can make earlier and store them in an airtight box.

 

 

Buttery flavor when the bite, inside are soft, air and elasticity. The secret lies in baking and flour. Depending of the thickness and size of each cookie placed in the trays to bake careful not crisp. When removing from the oven exterior soft pressing with our finger, and the cold tightening. Even at the opening of dough try to add as little as possible flour not to shake the mixture.

Do not forget the New Year's Eve, to put next to the fireplace or on the Christmas tree, a few cookies on a plate with a glass of milk to treat Santa Claus who will bring us the gifts!


 

SERVES:
20 reideers

PREPARATION TIME:
20 MINUTES

WAITING TIME:
30 MINUTES

COOKING TIME:
8 - 10 MINUTES

TOTAL TIME:
30 MINUTES

 

 

INGREDIENTS

  • 225 g. butter, cut into small cubes, at room temperature
  • 230 g. sugar
  • 1 egg, at room temperature
  • 1 vanillin (dust) or ½ teaspoon of vanilla extract
  • 160 g. soft flour
  • 70 g. cocoa powder
  • ½ teaspoon of  baking powder

 

DIRΕCTIONS

  1. In a bowl mix flour, cocoa and baking powder.
  2. In high speed I check the mixer bowl butter fluffy. Then add sugar gradually, once incorporated throw the egg and vanillin.
  3. Reduce speed gradually adding flour. I stop once the mixture is homogeneous.
  4. I cover with cling film and put the dough in the refrigerator to rest for 20-30 minutes.
  5. In flour surface portions I spread the dough, flour as little as I can and from the upper side and with a rolling pin to open to a thickness of 3 mm. approx. With a cookie cutter in the flour and then cutting off one by one the biscuits carefully and putting them on parchment paper in pan.
  6. Bake in preheated oven at 180 degrees Celsius in resistors for about 10 minutes (watch may want 1-2 minutes less or more).
  7. When I take out of the oven is still soft outside, leave 10 minutes to cool, then remove and with a brush carefully fortunes flour that is left on them.
  8. Keep them in an airtight box.

ENJOY!


CLASSIC OLIVEOIL AND SESAME BISCUITS

 

The most famous crunchy biscuits for years, with lots of sesame and oil. Perfect to accompany our coffee or milk made even better when we dive into the drink.

 

 

So good for our body with olive oil and sesame, appeal to all ages and is easy to take with us to enjoy at work or at school for kids. Eaten all day and when you eat the first is difficult to stop. Therefore the dose make many, you do not do the mistake to make less because will regret it later.

 


 

SERVES:
120 PIECES

PREPARATION TIME:
50 MINUTES

COOKING TIME:
1 HOURS & 40 MINUTES

TOTAL TIME:
2 HOURS & 30 MINUTES

 

INGREDIENTS

  • 360 ml olive oil
  • 400g sugar
  • zest of one lemon
  • 120 ml natural orange juice
  • 120 ml alisiva boiled, cold (with 1 tablespoon ash)
  • 40 ml brandy or raki
  • 1 tablespoon Cinnamon powder
  • ¼ teaspoon clove powder
  • ½ teaspoon ammonia
  • ½ teaspoon baking soda
  • 600 g. (approximately) soft flour
  • 400 g. sesame

 

DIRΕCTIONS

  1. I put the sesame seeds in a colander and wash 2-3 times with plenty of water. The wring well, spread on a kitchen towel (old why lubricated) and cover with it.
  2. I make alisiva by putting a pan double the amount of water and dissolving means 1 tablespoon clean ashes (originating from wood without chemical). Just boil the mixture for 1 minute, remove from heat and having leave 10-15 minutes 'sit' ashes at the bottom, slowly get the top of the liquid into another bowl, leaving the pot ash and a portion of the liquid. I leave it to cool completely and then with a strainer that means I put cotton strain again the liquid into another container and have ready the alisiva.
  3. In a large bowl mix olive oil, sugar, raki, alisiva, lemon zest, cinnamon and cloves. Split orange juice in two equal parts, to one dissolve the ammonia and throw in the big bowl and the other dissolve soda and add it and the bowl.
  4. Mix well the ingredients by hand and gradually throw the flour until a dough that does not stick in my hands. I lay in the bowl, cover with a film and leave in the fridge to rest for half an hour.
  5. When I remove it from the refrigerator, I get a bit of the dough at a time (18gr) make a little ball and open a stick length of about 10 cm. Then I roll the stick on the sesame seeds to stick well and put the pan on greaseproof paper.
  6. Baking the pans in pairs in a preheated oven in air at 1800 C for 25 - 30 minutes, to darken the color. After that period Remove from the oven, leave to cool 2 minutes and put in onto rack to cool completely.
  7. Eaten cold and I keep in tightly closed box.

ENJOY!