resep masakan kuno: Cookies and Bars

Showing posts with label Cookies and Bars. Show all posts

Friday, February 28, 2014

Flourless, Sugarfree Peanut Butter Chocolate Cookies

These flourless peanut butter cookies are a dream if you're going gluten-free and sugar-free, especially with the perfect pairing of chocolates. I have used Martha's recipe and replaced caster sugar with pure stevia extract powder and they turned out fantastic.

250 g Smooth peanut butter
1 Large egg, lightly beaten
0,6 g Pure stevia extract (or 180 grams of sugar)
1/2 tsp Baking soda
1/3 tsp Salt
150 g Dark chocolate chips
50 g White chocolate chips, optional
150 g Roasted salted peanuts

Preheat oven to 160C/320F, fan-forced. Line two baking sheets with parchment papers. Set aside.
Cream peanut butter, pure stevia, egg, baking soda and salt i na large mixing bowl until well combined. Stir in chopped chocolates and peanuts. With damp hands, roll level tablespoon of dough into a ball. Place on the prepared baking sheets. Flatten slightly.
Bake for 12-14 minutes until golden and puffed, swapping baking sheets halfway through cooking.

Sunday, February 2, 2014

Kamut Pepita Tuiles

Tuiles (French for 'tile') are wafer thin cookies that can be shaped over the handle of a rolling pin when warm from the oven. They are simple to make, and provide a crispy texture. I like these light and crunchy tuiles just as they are, but they go perfectly alongside the cheese dip, or as a garnish for the ice cream.

Kamut Pepita Tuiles

adapted from No Frills Recipes

40 g Kamut kernels, ground into flour
0,3 g Steviosid / pure stevia extract powder
30 g Coconut oil, melted
70 g Egg whites, lightly beaten
1/2 tsp Vanilla extract
140 g Pepitas

Whisk together the ground kamut and pure stevia powder. Make a well in the centre, add in the melted coconut oil, lightly beaten egg whites and vanilla. Add in pepitas and mix until well combined. Allow the mixture to rest for 30 minutes.
Preheat the oven to 180C/350F. Spread the mixture about a teaspoonful at a time on a cookie sheet lined with parchment paper. Spread them thinly and bake for 13-15 minutes or until crispy.
Let cool in the baking sheet for 10 minutes before transferring onto a wire rack to cool completely. Store crisps in an air-tight cookie jar.

Wednesday, January 29, 2014

Pistachio Spelt Sablés with Rose Pepper Berries

The Chinese New Year for 2014 is on Friday, January 31st and marks the start of the Year of the Horse. So I would like to wish all of my supportive readers who are celebrating Chinese Spring Festival, have an enriching and pleasant Chinese New Year and may this new year of the HORSE lead you to the path of peace, happiness and good fortune!

If you were born in the Year of the Horse (1918, 1930, 1942, 1954, 1966, 1978, 1990, 2002, and 2014), 2014 is your "běn mìng nián-本命年". According to Chinese tradition, one should wear a red pullover, or red gloves, or red socks, anything red. Because "běn mìng nián-本命年" is also called a threshold year which it is believed is hard to get through. Chinese people believe that RED is a lucky colour, which can help people get through challenges and rid themselves of any misfortunes coming from their "běn mìng nián-本命年".

Pistachio Spelt Sablés with Rose Pepper Berries

These sablés, adapted slightly from Küchen Götter, are a traditional French shortbread with a crumbly texture with white spelt, chopped pistachios and rose pepper berries. Coconut oil can be replaced with butter.

200 g Refined white spelt flour
0,3 g Steviosid / pure stevia extract powder
Pinch of sea salt
1/2 tbsp Finely grated lemon zest
100 g Coconut oil
1 Egg white, lightly beaten
55 g Pistachios, roughly chopped
2 tbsp Rose pepper berries

In a large mixing bowl, add in flour, stevia extract powder, salt and lemon zest. Whisk to combine. Add in coconut oil, rub the ingredients just to combine, then mix in egg white. Fold in chopped pistachios, then press the mixture against the side of the bowl to bring it together.
Now transfer the dough to a board and knead lightly, then roll into an 9”-long log about 1½” in diameter, pushing dough together if it feels crumbly. Wrap tightly and chill in the freezer for 30 minutes or until firm.
Preheat the oven to 160C/320F, fan forced. Remove the cookie log from the freezer and roll with rose pepper berries, then gently press with your fingers to help the berries adhere.
Cut the log into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” apart. Bake for 12 minutes, rotating baking sheets halfway through, until set around edges and centers look dry, 12 minutes. Transfer to wire racks and let cool.

Wednesday, January 8, 2014

Chocolate Spelt Cookies

Change the grains in your favourite chocolate chip cookies by using a mix of white spelt flour and oat flour instead of the traditional all-purpose flour. These cookies are slightly chewy with a nice firmness. To jazz up those plain cookies and to use up all the holiday leftovers, I have used some melted white chocolate and sprinkles for the topping. Enjoy them with a glass of milk.


250 Butter, softened 155 g Caster sugar 1 tsp Vanilla extract 250 g White spelt flour 50 g Oat flour 35 g Dutch cocoa powder 1 tsp Baking powder 1/2 tsp Baking soda White chocolate couverture Sprinkles, optional

Preheat oven to 180C/350C/. Line two oven trays with baking paper.
Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until creamy and pale in colour. Add the spelt flour, oat flour, cocoa powder, baking powder and baking soda and stir to combine.
Roll tablespoonsful of mixture into balls and place on the prepared trays, leaving 3-cm between each cookie. Use the palm of your hand to gently flatten.
Bake for 15 minutes or until firm to the touch, swapping trays halfway through cooking. Remove from oven and set aside on trays to cool completely. Cool cookies on a wire rack.
Cut the white chocolate couverture into smaller pieces and place in a bowl set over a saucepan of simmering water. Stir frequently with rubber spatula until fully melted.
Spread white chocolate icing over each cookie and sprinkle with sprinkles. Set aside for 30 minutes to set.

Monday, December 23, 2013

White Chocolate Spelt Cookies

These white chocolate cookies are easy and fun to make. It is basically a white chocolate vanilla bean cookie dough, shaped into balls and rolled it in a mixture of Dutch-process cocoa and powdered sugar. I shaped the cookie balls a little too small, so the final result doesn't look as thick as the original recipe I found on Eat the Love. Still, they are very delicious!

Would like to wish everyone a Merry Christmas and a Very Happy New Year. Hope you all enjoy your Holidays!

Cookie Dough	Coating
40 ml Buttermilk, well shaken 1/2 tbsp Honey 1 tsp Vanilla extract 1 tbsp White rum 110 g White chocolate, chopped 200 g White spelt flour 35 g Fine milk powder 1 tsp Baking powder 1/3 tsp Sea salt 60 g Unsalted butter at room temperature 160 g Granulated white sugar 1 Vanilla bean 1 Large egg	50 g Granulated white sugar 50 g Dutch-Processed cocoa powder 25 g Confectioners’ sugar

Preheat the oven to 180C/350F and line a baking sheet with a piece of parchment paper. Melt the chopped white chocolate in a metal bowl placed over a pot of simmering water (making sure the metal bowl doesn’t actually touch the hot water). Measure the buttermilk in a glass measuring cup and add the honey, vanilla extract and rum. Stir to dissolve the honey into the buttermilk.
Place the white spelt flour, milk powder, baking powder and salt in a medium bowl and stir vigorously with a balloon whisk.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Split the vanilla bean lengthwise and scrape the seeds out of the pod into the butter and sugar. Cream the butter together with the sugar and vanilla seeds on medium speed until fluffy. Beat in egg until well combined. Add the melted white chocolate and beat to incorporate.
Add a third of the dry ingredients to the butter and beat to incorporate. Add half the buttermilk to the batter and beat to incorporate. Repeat with another third of the dry ingredients, the remaining buttermilk mixture and ending with the dry ingredients.
Mix the cocoa powder and confectioners’ sugar together in a small bowl until uniform in color. Place the granulated sugar in another small bowl. Scoop a tablespoon of the dough out of the bowl and roll it into a ball, then roll it in the granulated sugar first then the cocoa powder mixture. Set on the lined baking sheet and repeat with the remaining dough, placing the cookies about two inches apart from each other.
Bake in the oven for about 10 to 12 minutes or until the bottom edges of the cookie start to look golden brown. Let cool on the baking sheet for five minutes before moving the cookies to a wire cooling rack.

Friday, December 20, 2013

Spelt Ginger Molasses Cookies

It isn't Christmas without some soft and chewy ginger molasses cookies. Seriously, those sublimely chewy, soft ginger molasses cookies, adapted from Pam at For the Love of Cooking, are the epitome of “Christmas” for me. The original recipe was perfectly lovely, but I wanted to use up the flours in my pantry, so I have tweaked a bit by using a mix of dark rye and white spelt flour instead of plain flour. Enjoy them with a big glass of cold milk or give away as holiday gifts.

100 g Dark rye flour
200 g White spelt flour
1 tsp Baking soda
2 tsp Cinnamon powder
1 tbsp Ginger powder
1 tsp Cloves powder
1/2 tsp Nutmeg powder

1/4 tsp Salt
200 g Brown sugar
60 ml Sunflower oil
110 g Molasses
1 Large egg
2 tbsp Crystallized ginger, chopped
1/3 cup Granulated sugar for coating

In a mixing bowl, add in the rye flour, spelt flour, baking soda, spices and salt. Mix thoroughly.
Beat brown sugar, oil and molasses until well combined. Add in egg and beat for a minute, scraping down the sides of the bowl as needed.
Stir the flour mixture to the molasses mixture until just combined. Add in chopped crystallized ginger and mix. Preheat the oven to 180C/350F.
Roll the mixture into 13/4-inch balls, then roll with white granulated sugar and place them on the parchment-lined baking sheets. Bake the cookies, one sheet at a time, on the upper rack for about 13 minutes. Remove and cool for 5 minutes before transferring them to wire rack to cool completely.

Sunday, December 15, 2013

Whole Spelt Pfefferkuchen

Pfefferkuchen, also known as Lebkuchen, is a German Christmas spice cookie, similar to gingerbread. There are many regional variations ( the most well-known is the Nürnberger Lebkuchen) to this traditional Christmas treat, but are usually flavoured with honey and spices and containing nuts and citron. Those Pfefferkuchen are not only great with coffee, they are also a wonderful accompaniment with cheese from FineFoodSpecialist, blue cheese particularly, and wine.

Pottasche or pearlash is also known as potassium carbonate (K2CO3). It is an alkaline salt which reacts with water or an acid to create carbon dioxide, which gives baked goods lift.

Whole Spelt Pfefferkuchen

adapted from Eat Smarter

10 g Potash
3 tbsp Warm water
30 g Honey
70 ml Chai
100 g Homemade vanilla sugar
25 g Milk sugar
60 g Coconut oil

125 g Almond, chopped
400 g Whole spelt flour
1 tsp Finely grated lemon zest
2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Anise powder
1/2 tsp Cardamom powder
Pinch of cayenne pepper

Dissolve the potash with warm water in a small bowl. Heat the honey and chai in a small pot. Stir in vanilla sugar, milk sugar, and coconut oil. Stir until the mixture is warm and well blended. Remove it from the heat and set aside until ready for use.
Whisk together the chopped almonds, whole spelt flour, lemon zest, and spices in a mixing bowl. Add in dissolved potash and honey-chai mixture. Using a hand mixer fitted with dough hooks, mix at low speed until you have a firm dough.
Place the dough in a large bowl, dust with a little of flour and cover it with a plastic film. Leave it on the kitchen counter for at least 1 week or up to 6 weeks to allow for the development of aroma and flavours.
Thoroughly knead the dough one more time, and place it between two sheets of plastic films. Roll out the dough to a 5-mm / ¼-inch thickness. Cut into diamond shapes or use your favourite cookie cutter to cut out the cookies. Place them on the parchment lined baking trays.
Preheat the oven to 180C/350F. Bake for 8-12 minutes. Remove from the oven and cool in the baking trays briefly. Transfer the cookies on the wire racks to cool completely before storing in the air-tighter containers.

Saturday, December 7, 2013

Gluten-Free Chewy Ginger Molasses Cookies

Chewy, sticky and moist, this gluten free molasses cookie recipe, adapted from bojongourmet, is made with a combination of ground glutinous rice and ground oats. It is super easy to throw together and has a deep, warm flavour to compliment the holiday season.

120 g Rolled oats, ground into flour
125 g Glutinous rice, ground into flour
30 g Mungbean starch
5 g Psyllium husks
1 tsp Baking soda
1 tbsp Ground ginger
1/2 tbsp Ground cinnamon
1/2 tsp Ground allspice

1/4 tsp Ground black pepper
1/4 tsp Fine sea salt
120 g Unsalted butter, melted and kept warm
120 g Molasses
50 g Muscovado sugar
100 g Granulated sugar
1 Large egg
1 tsp Vanilla extract

In a medium bowl, sift together the flours, starch, psyllium, baking soda, spices and salt.
In a large bowl, stir together the butter, molasses, brown sugar, and 50 grams of the granulated sugar. Whisk in the egg and vanilla extract. Stir in the flour mixture and beat with a handheld mixer until well combined. Cover the dough and chill until overnight until firm.
When you're ready to bake, position a rack in the upper third of the oven and preheat to 180C/350F. Line 2 cookie sheets with parchment paper. Place the remaining granulated sugar in a shallow bowl.
Shape the dough into 1-inch balls and roll each ball in the sugar. Place the balls at least 2" apart on the prepared baking sheets.
Bake the cookies, one sheet at a time, until they are puffed and cracked, and the dough between the cracks looks underbaked, 7-10 minutes, rotating the pan after 5 minutes to ensure even baking. Repeat with the second sheet.
Let the cookies cool slightly on the sheet, then transfer the cookies to a cooling rack to cool completely Store the cookies at room temperature in an airtight container for up to 3 days.