BonAppetite 2020 Bake 375

INGREDIENTS
  • 1/2 C unsalted butter – Melted

Mix dry ingredients together:

  • 1/2 C (125g) all-purpose flour
  • 1/2 C (63g) buckwheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
  • 6 oz bitter sweet chocolate (65-75% cacao) (bars, wafer,disks/pistoles) Chop and reserve a handful in small bowl for later.
  • 2/3 C (133g) light brown sugar
  • 1/2 C (100g) granulated sugar

Scrape melted butter into sugar bowl, whisk ~ 30 seconds.

  • 1 egg
  • 2 egg yolks
  • 1 tsp vanilla

Add egg, yolks, one at a time, whisking, to butter/sugar mixture. Add vanilla.

Add dry ingredients to butter/sugar/egg mixture.

Add chocolate, gently mix in.

Cover , refrigerate 2 hours covered

Bake 375

  • 2 TB dough rolled into balls, 5 pcs per baking sheet lined with parchment. Press 1-2 pcs chocolate on top of each ball.(vertical ok).
  • 2 cookie sheets at a time.
  • Bake 8-10 min total. At 4 min, rotate sheets top to bottom, front to back.
  • Pull baking sheets out of oven, tap on stove, sprinkle with salt.
  • Let cool on baking sheets 5 min, transfer to wire rack.
  • Continue baking on cooled baking sheet/ flip parchment.

Mormor’s almond cookies

December 14, 2013

Mormor Karin’s “peasant cookies”, like shortbread.

Bake 350°, 10-12 min.

200 g Butter

200 g Sugar

1 ½ T syrup

75 g almond slivers

300g Flour

1 tsp Baking Soda (mix into flour)

  • Beat sugar & butter until fluffy
  • stir in syrup
  • mix in dry ingredients (almonds,flour, baking soda)
  • roll into 8″ long loaves, 2″ wide
  • refrigerate 24 hours (will last for weeks in refrigerator)
  • Cut into thin  1/8th inch slice
  • BAKE 350°  10-12 min

Mormor’s Pepparkakor

December 17, 2012

Karin Yperman’s recipe. Rolled, refrigerator type cookie. refrigerate overnite. Cut into thin slices. Bake 350° 10-12 min.

  • 212 gr butter (7.47 oz)
  • 212 gr sugar (7.4 7 oz)
  • 212 gr syrup dark corn syrup (7.47 oz)
  • 2½ tsp cinnamon
  • 2½ tsp cloves
  • 2½ tsp ginger
  • maybe add more ginger, cardamom, ½C blanched slivered almonds
  • 625 g flour (22 oz)
  • ¾dl water <1/3 C water

Melt butter, add corn syrup. Mix all ingredients together.Roll into narrow 2′ loaves. refrigerate 24 hrs. Cut into thin slices.