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Cookies with butter, ground walnuts and raspberry jam

Cookies with butter, ground walnuts and raspberry jam


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The butter at room temperature is mixed with the sweetener, vanilla essence, baking powder, egg yolk, hemp and black sesame seeds, salt powder.

Add oatmeal and white flour, mix and get a dough that is easy to shape.

We beat the egg white a little with a fork in a bowl.

Preheat the oven to 180 degrees.

We line the tray with baking paper and form balls of the desired size from the dough, then we pass them through beaten egg whites and then through ground walnuts.

Cover the entire surface of the balls with ground walnuts, then place them in the lined tray.

After we have shaped all the balls, we form with our finger in the middle of each cookie a hollow that we will fill with raspberry jam.

Put the tray in the oven until the cookies are browned, leave them to cool and serve.

They are very tender, I highly recommend them!

Good appetite!


Cookies with peanut butter and raspberry jam

Being a big Gordon Ramsay fan, I watched all his shows, and I found this recipe in Gordon Ramsay & # 8217's Ultimate Cookery Course, which is also my favorite. Therefore, the following recipe does not belong to me because it would be blasphemous to change Gordon Ramsay's recipes. Besides, desserts are more of an exact science than cooking, so if I had changed anything, it would certainly have been a disaster.

It's my favorite recipe for cookies, they are special, they are not commercially available, they are easy to make and besides, they melt in your mouth. They are delicious. Any peanut butter fan should try a perfect combination of sweet with a little salty and sour from raspberry jam: not to be missed.

The recipe calls for muscovado sugar, a brown sugar, unrefined with a strong molasses taste and is one of the most important ingredients. Sugar makes cakes soft and with a special flavor so it cannot be replaced with anything else. Even if it seems something special, it's really easy to find and doesn't even bring a hole in the budget. I found at Carrefour and it costs about 8 lei a package of 500 grams, of which you will use 185 grams.

This is what the Carrefour looks like.

  • 185 gr flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 125 gr butter at room temperature
  • 320 gr peanut butter
  • 185 gr Muscovado sugar (light or dark, you can find it anyway)
  • 3 tablespoons milk
  • vanilla essence
  • an egg
  • 150 gr raspberry jam (apx, it's for the end)

Start by preheating the oven to the 2nd stage.

Add flour, salt and baking powder in a bowl.

In another bowl, add the sugar, butter and 200 grams of peanut butter and with a mixer, mix the composition until it is light in color and fluffy.

Add the milk, vanilla essence and egg over the mixture with peanut butter and sugar, and mix until the consistency is creamy.

Gradually add the flour, continuing to mix at a low speed, until it is completely incorporated.

With the help of your hand (which I recommend sprinkling flour to avoid sticking the dough) take a piece of dough and form a ball that you smooth. Place the smoothed dough on a tray lined with baking paper, and continue to do this with the dough balls until the tray is full. (9 or 12, depending on how big the cookies are)

After placing the cookies on the tray, using your finger, make a small hole in each cookie and add half a tablespoon of peanut butter, and half a tablespoon of raspberry jam in all the cookies.

Bake for 10-12 minutes, until golden. Be careful but they don't burn! It is better to cook them for less time because they will continue to bake for a short time after they come out of the oven. Also, cakes tend to harden when cooled.

Repeat the last 2 steps until you have finished the dough!

You will see that they are the fluffiest cookies, thanks to Muscovado sugar you will not be able to stop eating!


Quick cookies with jam

Quick cookies with jam recipes: how to cook quick cookies with jam and the tastiest recipes for cookies with plum jam, ray cake with jam, dumplings with fasting jam, cookies with muesli, tender cookies with pumpkin, quick donuts with yeast, simple cookies, Greek cookies, recipes with quick minced meat, recipes fast.

Quick cookies with jam

Sweets, Biscuits, Biscuits ingredients for about 50 cookies: 160 gr butter 170 gr sugar 2 cups and a half flour 1 egg a teaspoon baking powder vanilla jam essence that you like but to be more solid (I used raspberries )

Quick cookies with jam

ingredients for approx. 50 cookies: 1. 160 gr butter 2. 170 gr sugar 3. 2 cups and a half flour 4. 1 egg 5. a teaspoon baking powder 6. vanilla essence 7. jam that you like but to be more solid (I used raspberries)

Royal cookies with jam

Sweets, Biscuits, Biscuits 250 g butter, 100 g sugar, 350 g flour, lemon peel jam

Cookies with jam

Sweets, Biscuits, Biscuits 140g cake flour 50g hazelnuts 110g butter 50g sugar 1 egg 1 knife tip baking powder red currant jam apricot jam

Sweet biscuits with jam

Sweets, Biscuits, Biscuits 1 kg biscuits jam fruit jam

Cookies with coconut and raspberry jam

Sweets, Biscuits, Biscuits 125 gr butter 1 cup sugar 1 egg 2 cup flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup coconut 1/2 cup raspberry jam

Hearts with jam

Sweets, Biscuits, Biscuits 300g flour, 1 salt powder, 150g butter, 150g powdered sugar, 50ml sweet milk, apricot jam

Arabian cookies

Sweets, Biscuits, Dough biscuits: 1 whole egg, 1 egg yolk, 1 tablespoon water, 120 ml oil, 120 g sugar, 0.5 teaspoon grated - baking powder, vanilla (I put a drop of concentrate), 300 gr flour , for "finishing": 1 jar of apricot jam (I use sugar - free jam.

Peach Jam Cookies

Sweets, Biscuits, Biscuits 100 gr sugar 250 gr margarine for baking 450 - 500 gr flour 1 whole egg 1 teaspoon baking powder 1 salt powder (knife tip) grated peel from an orange 50 ml milk for filling 225 gr jam peaches / apricots for icing 50 gr sugar.

Raspberry Jam Cookies

Sweets, Cookies 80g butter 80g powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla essence 125g flour 40g baking powder custard 65g raspberry jam

Apricot jam biscuits

Sweets, Biscuits, Biscuits 250 g flour 110 g powdered sugar 2-3 tablespoons powdered sugar 100 g butter 1 egg 1 tablespoon milk 1 -2 tablespoons apricot jam

Cookies with jam and walnuts

- 200 gr butter - 100 gr sugar - 1 tablespoon sour cream - 1 egg yolk - 300 gr flour - 1 teaspoon grated baking powder - 1/2 teaspoon bourbon vanilla powder - fruit jam (according to preference) - chopped walnuts / hazelnuts / almonds

Muffins

Quick fragrant angry vanilla and guaranteed result! eight muffins: 2 eggs 1 vanilla 125 ml milk 250 gr flour 125 gr sugar 50 ml oil 1/2 sachet baking powder 8 teaspoons jam jam or chocolate cream

Fresh cookies with plum jam

- 125 gr butter - 1 tablespoon sugar - 1/2 teaspoon baking powder - a pinch of salt - 2 tablespoons cold water - 200-250 gr flour - plum jam for filling - powdered sugar for powdering

Cookies with walnuts and plum magiun

Sweets, Biscuits, Biscuits 120 g butter at room temperature an egg 70 gr sugar an envelope vanilla sugar 150 g flour 100 g nuts 1/2 teaspoon baking powder a pinch of salt plum jam (magiun)

Simple cookies

Sweets, Biscuits, Biscuits 100 g butter or margarine, 100 sour cream, 3-4 tablespoons sugar, flour as much as it contains, a pinch of baking soda, 10 g yeast (optional). for sticking: apricot jam, for decoration, a melted chocolate in 2-3 tablespoons of water or rum, powdered sugar.


Fresh cookies with coconut

Mix the butter very well with the sugar, until it looks like a foam, then add the eggs one by one, mix after each one, add the starch, flour and quenched ammonia. Mix well until the dough is thick enough that we can mix it with a spoon but we can also shape it by hand. Add the coconut and make not very large balls (smaller than a walnut) because it doubles in volume or use a cookie spray. Bake in the oven at 180 ° C for about 10 minutes until the cookies are slightly browned on the sides. When they are cold, roll them in powdered sugar. About 50 cookies come out of the given amount and if you store them in a box they are delicious and 3 weeks

Starting with the next day, the cookies are much more tender and fluffy. Good appetite and spooor.

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Cake dough with sour cream:

In a bowl put flour and mix it with orange peel and a pinch of salt. Add cold butter, cut into cubes. Knead with your fingertips to incorporate the flour and flour as well as possible, until the mixture becomes sandy. Add the yolks and sour cream. Knead quickly, not too much, until the dough becomes slightly elastic and does not stick to your hands.

  • if necessary add 1-2 tablespoons of cold water if the dough is too thick or 1-2 tablespoons of flour if the dough is too soft

Put the dough in a food foil and leave it in the fridge for 30 minutes, until we prepare the filling.

Cream cone filling:

Beat the egg whites with a pinch of salt, then incorporate in the ground walnuts mixed with sugar. Flavor to taste with orange essence

The dough is divided into four parts and spread in turn a round and thin sheet of about 30 cm in diameter. Cut into radii, the desired size, depending on how small or large you want to make the croissants. Put a good teaspoon of filling at the base and roll to the top.

Place it in the stove tray lined with baking paper, with the tip underneath so that it does not fall apart during baking. Place the pan in the preheated oven at 160 degrees (electric oven with ventilation), for about 15 minutes, until lightly browned on top.

While the first round of croissants is baked with sour cream, the rest of the croissants are prepared. The hot croissants are rolled in vanilla powdered sugar.

RECIPE IN PICTURES

Another equally good walnut croissant recipe can be found HERE

For more recommendations, I am waiting for you on the Facebook page (HERE)


The soft butter is mixed with the sugar and a pinch of salt until it becomes frothy. Add the orange peel, then the eggs one by one, mixing well after each one.

In the obtained cream, incorporate with a spatula the sifted flour together with the baking powder. We let the dough rest for about half an hour, I didn't put it in the fridge so that it doesn't harden too much.

Put the dough in a posh with a star-shaped tip and spread circles in a tray lined with baking paper.

Bake on medium heat for about 15-20 minutes, depending on the oven. It should brown slightly underneath. Carefully remove to a grill and leave to cool.

The broken chocolate melts in a bain-marie together with a few tablespoons of milk. Add milk according to the desired consistency.

The cookies are passed through melted chocolate and placed on a grill to dry. Sprinkle with coconut flakes.


Christmas cookies with raspberry jam

If you are looking for a recipe for light and good cookies for Christmas, this is it.
The cookies are made quickly and kept tender and good for a few days.
If you are going to give them a Christmas present, wrap them in a beautiful gift box or in a transparent gift bag, tie them with a red bow and put a small Christmas accessory on them.

You need the following ingredients:
300 gr flour
225 gr butter at room temperature
150 gr sugar
A little salt
Raspberry jam

For the glaze
Powdered sugar
2-3 tablespoons milk

For extra flavor, you can add a few drops of almond extract, 1-2 drops, no more.

Preheat the oven to 180 degrees.
In a bowl put the butter with the sugar and mix well.
Add sifted flour and salt.
Stir gently until you get a crust.
Take a little of the coca and form balls.
Ideally they should have the same weight, I weigh them to have each 40 gr.
After making the balls, with your finger or the tail of a thick spoon, make a hole in the middle.

Fill the cookies with raspberry jam.
You don't have to be raspberry, you can put what jam you have or what you like.
I also like blueberry or apricot jam.

Refrigerate the tray for about 30 minutes.
After 30 minutes, bake the cookies for 13-14 minutes, or until they start to brown slightly on the edges.
After baking, leave to cool completely.
For the icing, mix the powdered sugar with the milk until you get the icing with a stronger consistency.
Put the icing in a bag, cut it in a corner and decorate the cookies as you like.

They are very good anytime, but especially with coffee in the morning or a hot tea in the evening :).


Cornlets with jam and walnuts

Croissants with tender dough with homemade cider and stuffed with jam and walnuts.

Method of preparation:
Rub butter or margarine with sugar, add egg, salt, warm water, baking powder and cider. Gradually incorporate the flour, mixing and kneading until you get a thick crust, but soft to the touch, which is left to rest for about 30 minutes.

Start the oven and we can start working: spread the sheet on the work table (sprinkled with flour) and cut into long strips, which we fill with jam mixed with a little ground walnut, roll the strip, then cut it into croissants the little ones. It's a fun activity to share with the little ones.

Place the croissants in a tray with baking sheet and bake at the right heat for about 15-20 minutes. You get 3 trays with croissants (bake very quickly if the oven is well heated).

They must remain white, because if they bake too hard, they will dry out. After removing from the oven, wrap with a kitchen towel. They are very soft and fluffy, so all family members can enjoy them.


They can be powdered with sugar. Store in metal cake boxes.


Dough for walnut shells:

The soft butter, left at room temperature, mixes with the sugar until it becomes creamy and the sugar melts. Add the vanilla essence, lemon peel, a pinch of salt and eggs, one by one, mixing well after each one. Put the mixer aside, add the flour mixed with the baking powder and knead by hand until all the flour is incorporated and we obtain a homogeneous and non-sticky dough.

The dough obtained is divided into small balls, about 4-5 grams. It would be preferable to first do a test with balls of different sizes, so that depending on the size of the shape you have you do not have too many losses.

If you use the form for the stove, grease it with very little oil, only for the first round of baking the shells, the electric one was not necessary. Bake for about 2-3 minutes, until lightly browned. Check the baking stage and keep them as long as you like, as they will be crispier the more brown they are.

After I have finished baking all the shells, I level the outer edges with a knife (I did much better with a pair of scissors that I use in the kitchen) to give them a beautiful shape and to eliminate the excess dough.

Stuffed Cream:

In a saucepan mix the ground walnuts with the sugar and orange peel. Pour the milk little by little and mix. Put the pan on medium to low heat and stirring constantly, boil the composition until it starts to thicken. Sift the cocoa over the walnut cream, mix well and boil a little longer. Set aside and leave to cool. When it has reached room temperature, add a part of the surplus dough cleaned from the shells (about 100 g), which I made breadcrumbs with the help of the food processor.

The soft butter, left at room temperature, mixes until it becomes creamy. Add 1-2 tablespoons of walnut cream, mixing briefly after each tranche. At the end, we flavor the cream with rum or vanilla essence, according to taste.

  • with any butter cream there is a risk that it will cut. If this happens, lightly heat it on the fire, then mix it again until smooth.

Each half of the walnut is filled with cocoa cream, using a teaspoon. The walnut halves are glued, two by two. Clean the excess cream, if necessary, then place on a plate. Powder with vanilla powdered sugar or leave as is, simple.

They can be served immediately, but they are better after 1-2 days, after they soften. They can be stored in boxes with lids for a week, without problems.


Video: Άγρια βατόμουρα (June 2022).


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