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Gingerbread (- )Its called: PiernikIngredients:1,2 kg of flour1
bar of margarine1 tablespoon of lard40 dkg of sugar1 jar of honey
(brown with spices)5 eggs2 teaspoons of soda1 teaspoon of baking
powder4 teaspoons of gingerbread spices2 tablespoons of
cocoaDescription of preparationMargarine, lard, sugar, honey,
gingerbread spices and cocoa melt in the pot and do not boil. When
it is cold add eggs, one after another and cream it the mixture.
Next, add flour, baking powder, soda and knead dough together. The
cake should be glassy, then grease a baking tin. First make the
pastry, leave for 3 days in the fridge and bake quickly.
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Dear allWe have made mince pies in class. I have posted some
pictures These are a traditional food eaten at Christmas time. It
is also popular to leave a mince pie for Santa on Christmas Eve.
Ingredients225g cold butter , diced 350g plain flour 100g golden
caster sugar 280g mincemeat ( this is sweet apples and raisins not
meat)1 small egg icing sugar , to dust To make the pastry, rub 225g
cold, diced butter into 350g plain flour, then mix in 100g golden
caster sugar and a pinch of salt. Combine the pastry into a ball -
don't add liquid - and knead it briefly. The dough will be fairly
firm, like shortbread dough. You can use the dough immediately, or
chill for later. Preheat the oven to 200C/gas 6/fan 180C. Line 18
holes of two 12-hole patty tins, by pressing small walnut-sized
balls of pastry into each hole. Spoon 280g mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out
between your hands to make round lids, big enough to cover the
pies. Top the pies with their lids, pressing the edges gently
together to seal - you don't need to seal them with milk or egg as
they will stick on their own. (The pies may now be frozen for up to
1 month). Beat 1 small egg and brush the tops of the pies. Bake for
20 minutes until golden. Leave to cool in the tin for 5 minutes,
then remove to a wire rack. To serve, lightly dust with icing
sugar. They will keep for 3 to 4 days in an airtight container.
(-)
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Shortcrust butterscotch tart baked at EasterCalled: Wielkanocny
mazurek kajmakowy Ingredients:300 g of flour200 g of cool butter100
g of icing sugar1 eggButterscotch filling1 glass of fat milk or
sweet cream10 tablespoons of sugar6 dag of butterVanilla
essenceMoreoverFruit preserveDecoration: nuts, candied fruit,
chocolate coating glaze, almonds, almonds flakes, small chocolate
bunnies and eggShortcrust (pastry)Sieve flour on pastry board and
chop with cool butter. Add the rest of ingredients and knead dough
quickly. Cool I for 45 min.Divide the pastry on two halves. Roll
out one pastry from every piece (in two indentical cake tins). The
thickness of the pastry: 0,5 cm.Bake about 30 min in 190st.C till
it is crunchy. Cool pastry spread with thin layers of fruit
preserve. Butterscotch filling:Boil milk or cream with sugar. Stir
it often, to not to burn it. Milk should be boil in a big pot on a
big blaze. It takes about 20 min. It is worthy because the filling
is delicious!When the filling gets thicker and the drop falling
down from the tablespoon sets, the pot should be taken out off the
blaze.Add butter to the cool filling then blend with the wooden
stick.Pour butterscotch on shortcrust. When it is warm dcor with
bunnies ect. Because it is solidifies very quickly.
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