• Smiki's Corner

Zvezdani Medeni Venac /Star Wreath

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Sastojci

130 g molasses

180 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

200 g secera uprahu

1 belanjce

1 kasika limunovog soka

1 kasika vode, po potrebi


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 samo 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. Potreban nam je krug otprilike 23 cm, poloziti tanjir na tjesto i iseci krug. Zatim uz pomoc manjeg tanjira iseci sredinu kruga da se dobije 4 cm siroki prsten. Staviti na pripremljeni pleh i staviti u zamrzivac na 5 minuta. Zvezdanim kalupima promera 3, 5 i 7 cm seci keksice (15-20ak), slagati na pripremljene plehove, staviti na 5 minuta u zamrzivac.


4. Peci 8-10 minuta. Kad su peceni bice jako meki, ostaviti ih da se prohlade oko 5 minuta da ocvrsnu pa ih prebaciti na zicu da se skroz ohlade.


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. Da vas nebuni slicica, ja jos uvek nikako da naucim da pravim jednu vrstu keksica... Dekorisati zveze pa ih lepiti na krug. Ostaviti preko noci da se dobro osuse.

Savet

Zvezde na krug mozete lepiti jestivim lepilom, vrucim karamelom ili glazurom.




Edible Star Wreath

Ingredients

130 g dark molasses

180 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

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 the heat, add in the bicarbonate of soda and mix until combined. 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 - don't 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 a star cutter of 3, 5 and 7 cm cut out about 15-20 stars and gently place them on the prepared baking trays. Place in the freezer for 5 minutes. Place a plate (around 24 cm wide) on the rolled dough and cut around it. Then use a smaller plate to cut out the centre. You want a ring that’s 4 cm wide. Put this in the freezer.


4. Bake in the oven in batches for 8-12 minutes depending on the size. They will still be soft once baked, so leave them to cool for 5 minutes in order for 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. Using a piping bag fitted with a fine nozzle, decorate the stars and stick them to the wreath. Leave to set overnight.


Tip

You can add some food colouring to the icing to give the stars different colours. 

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