Gewürzte Herzen (Spiced Heart Cookies)

Another new cookie addition to my christmas cookies collection this year.  I added Lebkuchengewürz or gingerbread spices to the dough to give this cookie a subtle taste.  Once baked, I glazed the tops with icing glaze made up of beetroot juice and decorated with sugar pearls.

Ingredients (yields 60 pcs):
250 g brown cane sugar (Rohrzucker)
200 g cold butter, to be cut into cubes
1 packet Lebkuchengewürz or 15 g gingerbread spice
200 g rye flour (Roggenmehl), to be sifted
300 g plain flour. to  be sifted
1 tsp (heaped) baking powder, to be sifted
3 eggs ("M" size)

Glaze Ingredients:
150 g icing sugar, to be sifted
100 ml beetroot juice (taken from bottled beetroot), to be boiled until concentrated - only 3 tbsp are needed OR 3 tbsp fresh orange juice
sugar pearls for decoration

Method:
In a bowl, knead cubed butter, cane sugar, both types of flour, baking powder, gingerbread spice and eggs together.  Wrap dough in cling film and store in fridge for about 30 minutes.

On a floured worktop, knead dough again.  Take a portion of dough and roll it out to a thickness of 5 mm.  By using a heart shape cookie cutter, cut dough out and place them on a baking tray which is lined with baking paper.  Repeat until all dough is used up.

Bake in a preheated conventional oven at 180° C (fan:  160° C) for about 18 minutes. Once done, remove from oven and leave to cool down completely.

For the glaze, mix icing sugar with concentrated beetroot juice or orange juice until smooth.  By using a small brush, glaze the tops and decorate with sugar pearls. Leave to dry overnight before storing in the tin - each layer to be lined with pergament paper.

Happy Baking!

Chocolate Cream Truffles

Specially requested by our youngest son who is a Truffles monster.  To make him happy, I made them and they came out well on my first try.  These truffles have a filling which is made of fresh cream, glucose syrup and milk chocolate couverture.

Ingredients (yields 63 pcs):
150 g fresh cream
40 g glucose syrup
300 g milk chocolate couverture

a layer of Pralinenhohlkörper (chocolate hollow cups)
300 g dark chocolate couverture
pralines paper cases

Method:
In a pot, add fresh cream and glucose syrup.  Bring to a slight boil and quickly remove from heat.  Add milk chocolate couverture and by using a whisk, stir well until no lumps can be seen.  Leave mixture to cool to a temperature of 25° C.

In the meantime, these are the Pralinenhohlkörper:

By using a filler, fill each of the Pralinenhohlkörper to the brim.  Leave them aside overnight.

In a bain marie, melt the dark chocolate couverture over low heat.

By using a special spiral spoon, dip each truffles into couverture and place on a wire rack.

Roll the truffles on the wire rack around in order a design is formed on the surface. Remove to a baking tray which is lined with baking paper and leave to dry completely.

Place each truffles into a praline case before storing in a tin with each layer lined with pergament paper.

Bon Appetit!

Ginger-Walnut Pralines

This year, I decided to make a few pralines to add to my christmas cookies selection. This particular pralines are made up of ground walnuts, marzipan and icing sugar, coated with chocolate and decorated with a slice of candied ginger.

Ingredients (yields about 40 pcs):
100 g icing sugar, to be sifted
100 g walnuts, to be finely chopped
400 g marzipan
1 tsp rum (optional) - I added rose essence instead

400 g milk chocolate couverture
candied ginger, to be cut into sticks

Method:
In the bowl of an electric mixer, add icing sugar, marzipan, chopped walnuts and rum. By using the dough hook, knead mixture to form a dough.

Roll out marzipan dough to a thickness of 1 cm.  By using a sharp knife or a cookie cutter, cut shapes of your choice.  Arrange on a baking tray which is lined with baking paper.

In a bain marie (Wasserbad), melt couverture over low heat.  By using a special praline fork, place a marzipan piece on it and dip into the couverture.  Remove and place on a wire rack.  Place a candied ginger on top and leave overnight to dry.

Once the couverture has set, remove and store in cookie tin where each layer is lined with pergament paper.

Bon Appetit!

Ingwer-Mandeln-Taler (Ginger-Almond Cookies)

A new cookie addition to my christmas cookies collection this year.  I added ground almonds and chopped ginger in the dough, cut them into rounds and placed each on a wafer before baking.  Finally, each cookie is glazed with icing sugar and topped with a candied cherry wedge and sliced almonds.

Ingredients (yields about 60 pcs):
130 g butter
130 g honey
120 g sugar
1 egg yolk
300 g plain flour, to be sifted together with gingerbread spice and baking powder
10 g Lebkuchengewürz or gingerbread spice
2 tsp baking powder
50 g ground almonds
150 g marzipan, to be cut up into small pieces
50 g candied ginger, to be finely chopped

Backoblaten (5 cm in diameter) or baking wafers
candied cherries, to be cut into wedges
almond sticks
100 g icing sugar
1 tbsp lemon juice

Method:
In a saucepan, heat honey, butter and sugar until melted. Remove from heat and leave aside to cool down completely.  Pour into a mixing bowl and add egg yolk.  Mix well.  Then, add flour mixture and ground almonds.  Knead well before adding marzipan and candied ginger.  Knead again until all are well combined.

On a floured worktop, roll out dough to a thickness of 5 mm.  By using a cutter with a diameter of 5 cm, cut circles and place them on Oblaten.  Arrange on a baking tray which is lined with baking paper. Bake in a preheated conventional oven at 175° C (fan oven:  155° C) for about 12 to 15 minutes.  Once done, remove from oven and leave to cool down completely.

In a small bowl, mix icing sugar and lemon juice to a thick consistency.  Glaze cookies with icing and arrange a cherry wedge with 2 almond sticks on top as shown in above photo.  Leave to dry overnight before storing in the tin - each layer to be lined with pergament paper.

Happy Baking!

Kuih Bakar Berlauk

A popular malay savoury snack in both Singapore and Malaysia.  This kuih has minced beef and red chilli slices topping and is normally baked in an aluminium mould over charcoal fire.  My mum used to prepare them this way during our kampong days but nowadays, they can be baked in the oven (even in the aluminium mould) and taste as good.

Ingredients:
250 g plain flour
1 egg
1 tin (400 ml) coconut milk
about 200 ml water, it all depends on the required thickness of the batter

150 g minced beef
1 small onion, to be peeled and finely chopped
a little cumin powder & salt to taste
1 tbsp cooking oil

1 spring onion, to be finely sliced
1 twig parsley, to be finely sliced
2 - 3 stalks red chillies, to be finely sliced
yellow food colouring
salt to taste

Method:
In a small pan, heat oil and stir-fry chopped onion until translucent.  Add minced meat and stir-fry until it changes colour.  Season with salt and cumin powder to taste. Remove to a bowl and leave aside. Variation:  One may use curry powder instead of cumin powder.  A little minced fresh ginger may be added for the extra umph!

In a bowl, whisk egg lightly.  Add in a little flour and coconut alternately until the required consistency is reached.  Then, add enough water to reach a not too thin or too thick consistency.  Bear in mind that if the batter is too thin, the kuih will be too soft or if the batter is too thick, it will be hard after baking. Then, add a little yellow colouring and mix well.  Season with salt to taste and add sliced spring onion and parsley.

Since my aluminium mould is still not "seasoned", I used my silicone mould from Tupperware below. This silicone mould does not need to be greased.

Add about a tablespoon of batter into the mould, sprinkle minced beef on top and place a slice or two red chillies.

Bake in a conventional oven at 180° C for about 20 to 25 minutes.  Once done, remove from oven and let if cool slightly before removing the kuih.

Serve warm or cold.

Bon Appetit!