• Smiki's Corner

Novogodisnji Bor /Little Cookie Trees

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Obradovace i velike i male!


Sastojci

130 g molasses

150 g braon secera

200 g neslanog maslaca

rendana korica 1-og limuna

3 m.k djumbira

2 m.k cimeta

1/2 m.k muskatnog orascica

1 m.k sode bikarbone

500 g brasna

1 m.k soli

1 jaje


Glazura

100-200 g secera uprahu

1 belanjce

1 kasika limunovog soka

1 kasika vode, po potrebi


Priprema

1. U vecu serpu staviti molasses, secer, maslac, koricu limuna i zacine. Staviti na laganu vatru da se polako topi, mesati, kad zakuva skloniti sa ringle pa dodati sodu. Promesati da se sve sjedini pa ostaviti da se hladi oko 15 minuta.


2. Prohladjenoj masi polako dodavati brasno, mesati (bice tesko) samo minut-dva, dok se sjedini. Dodati razmuceno jaje i so. Mesati da se sve sjedini, zamotati u foliju i staviti u frizider na 1 sat. Tjesto ce biti dosta meko tokom izrade, nikako ne dodavati extra brasna.


3. Zagrijati rernu na 140 C (na ventilator). Razviti tjesto izmedju dva komada prozirne folije. Zvezdanim kalupima (ja sam koristila 12cm, 10 cm, 9 cm, 7 cm, 5.5 cm i 4 cm), seci keksice, 4 od svake velicine, slagati na pripremljene plehove, staviti ih na 5 minuta u zamrzivac.


4. Peci 6 - 10 minuta u zavisnosti od velicine. Kad su peceni bice jako meki, ostaviti ih da se prohlade oko 5 minuta da ocvrsnu pa ih prebciti na zicu da se skroz ohlade. Ako se keksici pripreme ranije, sloziti ih i izmedju svakog reda staviti papir za pecenje.



5. U medjuvremenu, mikserom izmutiti belanjce, dodati prah secer i sok limuna. Mutiti da se dobije cvrsca ali tekuca glazura, po potrebi dodati i vodu. Stavi u vrecicu, kojoj potom odeci vrh, dekorisati drvce, staviti malo i na sredinu svake zvezde kako bi drvce bilo stabilnije.


Savet

Secer dodavati po malo, mozda vam nece biti potrebna sva kolicina. Meni je bilo potrebno malo vise od 100 g jer nisam punila celu povrsinu zvezde.




Christmas Cookie Trees

Great edible gifts!



Ingredients

130 g dark molasses

150 g soft light brown sugar

200 g unsalted butter

Zest of 1 lemon

3 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp bicarbonate of soda

500 g plain flour

1 tsp salt

1 lightly beaten medium egg


Royal Icing

100-200 g icing sugar

1 small egg white

1 tbsp lemon juice

1 tbsp water


Method

1. Pour the molasses into a large saucepan with the sugar, butter, zest and spices. Keep on a low heat until all the sugar has dissolved. Then bring to the boiling point, remove from heat, and add in the bicarbonate of soda. Mix until combined and leave to cool for 15 minutes.


2. Slowly sift the flour and salt into the mixture then add the egg. It may become quite tough to fold with a wooden spoon so an extra pair of hands would be helpful, or you can use a stand mixer. Mix until combined ( be careful not to overwork the dough) then wrap in cling film to chill in the fridge for 1 hour.


3. Preheat the oven to 140°C (fan). Line baking trays with baking paper. Roll the dough between two sheets of cling film to a thickness of about 5 mm. Using star cookie cutters of 6 different sizes (I used 12 cm, 10 cm, 9 cm, 7 cm, 5.5 cm and 4 cm) cut out 4 of each shape and gently place on the prepared baking trays. Cool in the freezer for 5 minutes.


4. Bake for 6-10 minutes, depending on the size of the cookies. They will still be soft once baked, so leave them to cool for 5 minutes to allow them to harden. Carefully transfer to a wire rack to cool completely.


5. Meanwhile, mix the icing sugar, egg white, lemon juice and water together to make a thin, runny icing. Decorate each cookie with a piping bag fitted with a fine nozzle. Using the icing sugar as an adhesive, stick the cookies together to create the Christmas tree. Leave for an hour at room temperature to allow the Royal icing to harden.


Tip

If you would like to ice the entire cookie, use 200 g of icing sugar. You can also just decorate the edges, which will only require 100 g of icing sugar. Makes 2 Christmas trees, 18-20 stars stack on top each other, about 20 cm tall.

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