FOOD OF SRI LANKA: Cookies and Bars

Showing posts with label Cookies and Bars. Show all posts

Saturday, February 25, 2012

Green Peas Spelt Cookies

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

These crunchy, melt-in-mouth green pea cookies, mainly prepared with spelt flour, ground green peas, peanut oil, and icing sugar, are commonly baked for the Spring Festival celebration, but they are an outright winner any time of year.

Green Peas Spelt Cookies

adapted from No-Frills Recipes

330 g Spelt pastry flour
3/4 tsp Salt
1 tbsp Baking powder
260 g Shelled green peas, finely ground
150 g Powdered sugar
200 ml Peanut or corn oil
1 Egg yolk
1/2 tsp Water
1 tbsp Sesame seeds

Sift the spelt pastry flour, salt, baking powder, finely ground shelled green peas, and powdered sugar into a large bowl. Set aside.
Slowly pour in oil and mix until the mixture forms a soft and pliable dough. Cover with a plastic wrap and allow it to rest for 30 minutes.
Preheat the oven to 180C/350F. Line two baking sheets with parchment paper. Roll the dough into inch balls and arrange them on the prepared baking sheets.
Stir the egg yolk and water in a small bowl. Brush the top of each cookie with egg glaze and sprinkle some sesame seeds over. Bake for 15 minutes until the tops are golden brown.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Tuesday, February 14, 2012

Vegan Lemon Curd Thumbprints

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

I have always had a soft spot for the bright, mildly sweet and lemony thumbprint cookies. This thumbprints recipe uses a vegan lemon curd to fill the cookies made with a mix of spelt, buckwheat, walnuts, walnut oil and maple syrup. Traditional lemon curd recipes call for the use of eggs and butter, but this recipe is a bit healthier, while still sweet, tart and satisfying. You can also fill them with your favorite jelly.

Vegan Lemon Curd Thumbprints

adapted from Dairy Free Cooking

Vegan Lemon Curd	Cookie
150 g Fresh lemon juice 150 g Sugar 1 tbsp Fresh lemon zest 1/4 tsp Salt 1 tbsp Coconut milk 2 tbsp Cornstarch 2 tbsp Cold water 2 tbsp Soya margarine �angiesrecipes	130 g Spelt pastry flour 120 g Buckwheat, toasted and finely ground 100 g Walnuts, finely ground 1/4 tsp Salt 125 ml Walnut oil 200 g Maple syrup Cranberries and poppy seed (optional)

In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. Combine together the coconut milk, cornstarch, and cold water in a small bowl, stirring well to combine.
Add the cornstarch mixture, stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add soya margarine, and cook until the mixture resembles a thick pudding. Transfer the mixture to a heat proof dish, cover with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours before using.
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. In a medium-sized mixing bowl, sift together the spelt pastry flour, finely ground buckwheat, finely ground walnut and salt until well combined, making a well in the center.
Add in walnut oil and maple syrup to the center, and stir the mixture with a wooden spoon until it forms a dry dough that just holds together.
Form the dough into 2-inch balls, and place them onto the prepared sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 teaspoonful of lemon curd to each thumbprint and top with a cranberry or some poppy seeds if using. Bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Thursday, February 2, 2012

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

These gluten-free crackers, a tasty and healthy blend of buckwheat, walnuts, sesame seeds and spiced with wasabi (Japanse mustard), thin, crisp, and have an earthy flavour and an intense and rich sesame taste.

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

adapted from All Day I Dream About Food

100 g Buckwheat, ground
100 g Walnuts, ground
40 g Sesame seeds, toasted
1 tsp Baking powder
1/3 tsp Salt
3 tbsp Sesame oil
2 tbsp Wasabi paste
1 Egg, lightly beaten

Preheat the oven to 160C/320F. Line a baking sheet with parchment paper. Combine together ground buckwheat, ground walnuts, toasted sesame seeds, baking powder and salt in a mixing bowl.
In another bowl, whisk together the sesame oil, wasabi paste and egg. Pour the oil mixture to the flour mixture. Mix until a dough forms.
Place the dough between two sheets of parchment papers and roll out to a rectangle approximately 2mm thick. With a sharp knife, cut into 2-inch squares or cut out with a round cookie cutter and place each one on the prepared baking sheet. Bake 30 minutes until firm and crisp. Turn off the oven and leave crackers in the oven for 30 minutes before transfering them to the wire racks to cool.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Monday, December 12, 2011

Marzipan Ravioli

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

If you're looking for a way to add some fun to your holiday cookie platter or a delightful idea to share at a cookie swap, these little marzipan filled ravioli cookies are perfect for you. Feel free to substitute with your favourite fillings, like Nutella, cream cheese.

Marzipan Ravioli

adapted from Lecker

225 g All purpose flour
70 g Powdered sugar
Pinch of salt
125 g Butter, cut into small pieces
1 Egg
1 tsp Vanilla extract

100 g Marzipan, cut into small pieces
2 tbsp Almond, chopped
1 tsp Orange liqueur
1 Egg yolk
1 tbsp Milk
25 g White chocolate (optional)
25 g Dark chocolate (optional)

Sift the flour, 50 grams of sugar, and salt into a mixing bowl. Add in butter, egg and vanilla extract. Mix with your fingertips until combined. Wrap the dough with a plastic film and chill for 1 hour.
Place the marzipan pieces, remaining powdered sugar, chopped almonds and orange liquor in another bowl. Stir until all well combined.
Remove the cookie dough from the fridge and place on a lightly floured work surface. Roll out thinly and cut into 50 squares, 2 inches by 2 inches. Mix the egg yolk and milk in a small bowl. Preheat the oven to 190C/375F.
Brush half of the squares with egg wash. Place about a teaspoon marzipan filling in the center. Top with the remaining cookie squares, enclosing the filling, and crimp edges with a fork. Bake for about 15-20 minutes until lightly golden. Melt the chocolates separately and drizzle over the tops of cookie raviolis.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

Monday, December 5, 2011

Chocolate Peanut Crumble Cookies

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com

A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.

Chocolate Peanut Crumble Cookies

adapted from Delicious

Topping	Cookie
30 g Unsalted butter 40 g All purpose flour 30 g Caster sugar 60 g Unsalted peanuts, half roughly chopped	115 g Unsalted butter 115 g Caster sugar 20 g Smooth peanut butter 1 Large egg 160 g All purpose flour 20 g Dutch cocoa powder 1/4 tsp Baking powder 1/4 tsp Baking soda 100 g 70% Semisweet chocolate, chopped

Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.

http://schneiderchen.de | � 2011 | http://angiesrecipes.blogspot.com