How To make 1995 1st Place: Swedish Spice Cookies
2 1/4 c All-purpose flour, sifted
-before measuring 2 ts Baking soda
1 ts Ground cloves
1 ts Ground ginger
1 ts Ground cinnamon
1 ts Ground salt
3/4 c Unsalted butter, softened
1 1/2 c Sugar
1 Egg
1/4 c Molasses
1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready.
Sift together the flour, baking soda, spices and salt; set aside. 2. Beat the butter and 1 cup of the granulated sugar in large bowl
of an electric mixer on high speed until light, 1 minute. Add the egg and molasses; mix well. Stop the mixer and add the flour mixture. Mix just until combined. 3. Using about 1 1/2 teaspoons dough for each, roll dough into
balls. Roll in the remaining 1/2 cup granulated sugar so they are fully coated. Arrange on baking sheet, spacing them 2 inches apart. If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar. 4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let
cool. First-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Colleen Ries -----
How To make 1995 1st Place: Swedish Spice Cookies's Videos
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KANELBULLAR | Swedish Cinnamon Buns
Everything you need to know to make the best Kanelbullar!
Dough:
500g nonfat milk
1100g AP flour
200g sugar
200g butter
23g ground cardamon
70g fresh yeast (23g dry yeast)
15g salt
-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, let it rest for 30 minutes covered with a towel.
-Turn out of the bowl and shape into a rectangle.
-Let rest another 5-10 minutes.
Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Roll and the cut into buns.
-Optimal weight is 100g but anywhere between 95g and 105g is fine.
-Place on a baking tray, cover, and let rise until double in size, around 2 hours.
-Bake at 225C (430F) for about 8 minutes or until golden brown. I like to check mine and rotate the tray at the 5 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle on pearl sugar.
-Let cool (if you can wait that long!)
-Enjoy!
Cinnamon Filling:
300g butter
120g sugar
20g cinnamon
10g salt (optional)
Pearl Sugar:
Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though.
Diabetic goes vegan for 180 days. This happened.
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If you are looking for a healthy sustainable diabetes diet this video might inspire you as I share my experience in a whole lot of detail with focus on diabetes and blood sugar management.
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Perfect Homemade Waffles (Mochi Vs. Belgian)
Yeah, waffles are good but most of the time, homemade just doesn't hit right. We're going to make a major correction to that by making mochi waffles, the classic Belgian liege waffle, and even a third an easy eggo style waffle.
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Recipe:
Mochiko Flour:
Easy, Spicy Ginger Cookies!
Soft, chewy, with a crispy sugar coating and plenty of spice and warmth. These Spicy Ginger Cookies are impossible to resist and great for the holidays!
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Spicy Ginger Cookies
Makes about 3 dozen delicious cookies
Ingredients:
2 cups AP flour (272 grams)
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup vegetable shortening (95 grams)
1/4 cup unsalted butter, room temperature (56 grams)
1/2 cup packed, light brown sugar (110 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup molasses (70 grams)
1 lg egg, room temperature
2 tbsp finely chopped crystalized ginger
1/4 cup raw or turbinado sugar (50 grams)
1 tbsp ground cinnamon
I hope you enjoy making this and really enjoy eating it!
Thanks again for watching and leave me a comment below!
Peace and Love!
~Tony, The Cajun Baker
Music: Hope and Kindness Royalty Free Music from mixkit