How To make German Loaf Cookies
2 1/2 tb Fructose (37.5 ml)
1/2 c Egg substitute or 1 lg. egg
-plus 2 lg. egg whites -(118 ml) 4 tb Softened margarine (60 g)
Juice & grated zest of 1 -lemon 1/8 ts Almond extract (.6 Ml)
1 1/2 c Sifted unbleached flour(173g
2 3/4 ts Baking powder (13.75 ml)
1/2 tb Unsweetened cocoa powder
-(7.5 ml) 1/2 ts Ground cinnamon (2.5 ml)
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Preheat oven to 350~ F (180~C). Combine fructose and egg substitute; beat until light and fluffy. Add margarine, lemon juice, lemon zest, almond extract, flour, and baking powder. Mix well. Place 3/4 of the dough mixture on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick. Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold both sides of dough into the middle to make a long, flattened log. Place on ungreased baking sheet and bake for 40 minutes, until lightly browned. Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm) slices. Preheat broiler. Place slices on an ungreased baking sheet and broil for a few moments on each side (be careful; these burn easily). Cool on a wire rack. Store in an airtight container. Makes about 30 cookies. PER 2 COOKIE SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat....
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How To make German Loaf Cookies's Videos
Russian Bread (cookies) - German Alphabet Cookies ✪ MyGerman.Recipes
When I was little, I called Russian Bread ABC Cookies. These crisp cookies come in the shape of our alphabetical letters, just like the Alphabet Cookies here in the US.
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CHOCO GERMAN BREAD
CHOCO GERMAN BREAD
✔️Dough
1 large egg [60 grams]
1 tsp vanilla [5 ml]
3 tbsp sugar [38 grams]
1/4 cup milk powder [35 grams]
2 tsp instant yeast [6 grams]
1 cup lukewarm water [240 ml]
2 tbsp butter [30 grams]
3 cups all purpose flour [405 grams]
1/2 tsp salt [3 grams]
✔️Filling
1 & 1/2 cups all purpose flour [200 grams]
1/2 cup sugar [100 grams]
1/4 cup cocoa powder [25 grams]
1/2 tsp salt [3 grams]
1 tsp baking powder [5 grams]
1 large egg [60 grams]
2 tbsp water [30 ml]
1/4 cup butter [60 grams]
✔️Topping
*sugar
*butter/margarine
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Stollen (German Holiday Bread) | Basics with Babish
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4 Ingredients! No knead bread! Everyone can make this homemade bread!
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#bread #breadrecipe #noknead
Ingredients:
1 + 1/2 cups warm water (370ml).
2 tbsp dry yeast (10g).
4 cups flour (500g).
1 tsp salt.
Cover with lid and Bake at 220°C / 428°F for 30 minutes. Then remove lid and bake another 15 to 20 minutes.
Soft Ginger Bread Cookies (Vegan)
These traditional German Ginger Bread Cookies are so soft, sweet, perfectly spiced, and perfect for Christmas!
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14th CENTURY GERMAN GINGER BREAD | A Tasty Christmas Classic | JANE'S KITCHEN
#14thCerturyGermanGingerBread #GermanGingerBread
The History of Ginger Bread
Nuremberg bakers used the numerous
exotic spices at their disposal to produce
their iconic ginger bread, complete with
nuts, and sweetened with honey. Today
there are many different version of ginger bread,
and they are traditionally sold at German christmas
markets in various shapes.
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Ingredients For: 14th Century German Ginger Bread
Here's what we need:
2 Cups All -Purpose flour
200 ml -Clear honey
85 grams Softened butter
85 grams Ground Almond
2 -Tsp ground ginger
1-Tsp ground cinnamon
1-Tsp ground cardamom
1-Tsp baking powder
1/2-Tsp ground cloves
1-Tsp ground nutmeg
1/2- Tsp bicarbonate of soda
1/2 Tsp ground mace
For the Sugar glaze: (Optional )
100 grams Icing sugar
String
2- Tbsp water
For the Chocolate glaze:
200 grams Dark chocolate (Optional )
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EP222