Tag Archives: cookies

Apple Scones

 Many of you heard about these lovely biscuits, which are called scones. Whenever I see or hear ‘scones’ I immediately imagine the Queen of the United Kingdom, how she’s drinking her 5 o’clock tea, beautiful china teacups are set on a huge royal table, and elegant waitresses serving various treats and of course scones! Did you know that originally scone was round and flat, usually as a medium-sized plate, it was made with oats and baked on a griddle, and only after that cut into triangular sections for serving. Only when baking powder became available and popular, scones began to be the oven-baked. Nowadays, scones are widely liked and popular not only in Britain. Saying honestly, scones aren’t popular in Russia, may be because of large and good variety of cookies and other cakes. Here, in the UAE the same thing, they are not sold in regular bakeries and stores, so I decided to make scones myself and here the result – buttery and tasty triangle scones. 🙂Triangle apple scones

Apple Scones

  • Servings: 6-8
  • Difficulty: easy
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Ingredients
150g plain flour
100-120g wholemeal flour
1/2 tsp salt
1.5 tsp baking powder
1 tsp orange or lemon zest
2 tsp cinnamon
100g sugar
110g butter, very cold
110g sour cream
1 egg
1 apple
1 tsp lemon juice
Glazing
100g powdered sugar
1-2 tbsp lemon juice
  • In a large bowl or food processor, combine flours, salt, baking powder, sugar, zest, cinnamon. Grate the butter or cut into small cubes, add to the flour mixture and mix in. Knead the dough.
  • In a small bowl, add sour cream, egg and whisk to combine until smooth. Pour the mixture over dry and fold until just combined.
  • Peel, core and cut apple into small cubes, sprinkle with lemon juice. Fold apple cubes into dough until just combined.
  • Put the dough on a lightly floured surface, shape into 20-23cm and 2cm thick disk. With a knife slice the disk into 6-8 wedges.
  • Transfer wedges on a lined baking sheet with some space apart. Bake in preheated 180C oven for 15 minutes. Allow scones to cool on a baking sheet for 5 minutes.
  • Meanwhile, prepare the glazing. In a small bowl, sift icing sugar and whisk with lemon juice until smooth. Drizzle scones with the glazing.
Enjoy tea-time!

Merry Christmas

 My winter holidays are just around the corner, and for the next two weeks I will be travelling to my home-country, socializing and eating, and thus not too much blogging. I’m sure you are in the midst of the Christmas preparations also, and before that I’d like to wish all of you my wonderful readers and blogging friends  a Magical and Happy Holidays
 May this Christmas day will be a very merry, peaceful and delicious! I know not all of you celebrate this day (I will be celebrating Christmas on the 7th Jan) but do want to take a moment to thank every one of you for your comments, likes and support throughout the year. You have played an important role in my blogolife, without your posts I couldn’t be inspired to try out new recipes, without your comments I couldn’t improve my photography. Every time I come here-to my and yours blogs I feel like having a tea-time with some lovely friends. 😀
 Looking forward to read more interesting posts and tasty recipes from you, guys! And I promise you to post a delicious recipe of one Russian pie soon, it has a fish shape and filling is fish, too. And another recipe of absolutely tasty orange cake, that almost screams – it’s a winter holiday! Stay turned! 🙂
Xmas postcard/milkandbun

Vanillekipferl

 Winter holidays is my favorite time of the year (after birthday)! It seems like people smiling more often, and enjoying cold weather and upcoming festival! We putting up the Christmas tree and decorating it with beautiful toys, buying and wrapping gifts. It’s the right time to plan the holiday menu, whether to roast chicken or prepare the fish pie, make cherry strudel or chocolate cake..
The December would be incomplete without baking! Nothing says it’s holidays quite like Xmas cookies! There is something special about a tray filled with delicious vanilla or cinnamon-flavored cookies.
Baking cookies is such a fun and wonderful event! You can even organize a cookie party, call your kids or friends to help you, to share a holiday mood, and of course to enjoy eating all those treats you’ve made.
I bet you’ve seen crescent-shaped cookies somewhere or may be tried it. These biscuits are very popular in Europe, and especially in Germany, where they’re traditionally baked for Christmas, even though they originate from Vienna, Austria.

Make this season merry and delightful with irresistible vanilla biscuits, that just melt in your mouth! 🙂
German Vanillekipferl

Vanillekipferl - German Christmas Biscuits

  • Servings: 6-8
  • Difficulty: easy to moderate
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Ingredients
200g butter, cold and cut into small cubes
60g icing sugar
a pinch of salt
seeds from 1 vanilla bean, or 1 tsp vanilla extract, or vanilla sugar
1 large egg yolk
100g ground almonds
270g plain flour
+vanilla icing sugar*, for dusting
Preparation
  • *First, prepare your own vanilla icing sugar. Split vanilla pod lengthwise into two halves, and put it in a jar with icing sugar, close tightly. After 1-2 days you will get amazing naturally-flavoured vanilla icing sugar!
  • For the dough quickly mix butter with sugar, salt and vanilla. Mix in egg yolk. Sift flour and add it to the dough along with almonds. Qucikly knead the smooth dough. Cover with cling wrap and refrigerate for 1-2 hours.
  • Divide the dough and form rolls 1.5-2.5cm in diameter. Cut each roll into 5-6cm length slices, and form the crescent shape biscuits.
  • Put biscuits on a baking tray lined with parchment. Bake in preheated 200C oven for 10-15 minutes.
  • Put vanilla icing sugar in a plate, and roll still warm biscuits in it.
  • Let the biscuits cool on a rack.

Enjoy!

German vanilla biscuits

Whirls with poached figs, nuts and spices

The arrival of autumn brings with it the longing to bake more pies, cook rich and hearty dishes, like stews and endless cakes. Spices are an ideal way to add extra aroma to everyday dishes. Add a depth of flavour to your favorite bake and spice up cookies with sweet cinnamon, aromatic nutmeg or mildly-sweet allspice!
 The aroma of these gorgeous cookies tells you that autumn season is in the air! Fill your home and heart with wonderful fragrance and warmth!
First, I poached dried figs in cognac and sugar, and only then I chopped them and add to the cookie dough. You can substitute alcohol with water. Store figs with liquid in the fridge. You can serve such figs over the yogurt or cereal, alongside cakes and pancakes, or even add to the roasted chicken or pork.
Whirls with poached figs

Whirls with poached figs, nuts and spices

Ingredients

Poached dried figs
150g dried figs, remove stems
100ml water
1 Tbsp brown sugar (or more, depends on your taste)
100ml cognac or brendy

Whirls/Cookies dough. Yield 8 pieces approx.

4 medium poached figs, finely chopped
20g mix of walnuts and hazelnuts, chopped
75g butter, room temperature
3Tbsp brown sugar
1 egg, at room temperature
3 Tbsp sour cream
180g plain flour
3/4 tsp baking powder
2 all spice berries, finely ground
1/3 tsp ground cinnamon
a good pinch of freshly grated nutmeg or 1/4 tsp powder
a pinch of salt
Instruction
Poached dried figs
  • In a small saucepan add water and figs, bring to boil on medium-high heat. Add sugar and cognac. Figs should be lightly covered in a liquid, if it’s not enough add more hot water.
  • Reduce heat to medium-low and simmer for 15-20 minutes or until figs are tender. Turn figs once or twice so each side is poached evenly. Let it cool, then transfer to a small jar. Keep in the fridge until ready to use.

Whirls/Cookies dough

  • In a mixing bowl beat butter with sugar until pale. Add egg and gently mix. Then add sour cream and combine.
  • Combine flour with baking powder, salt and spices. Add it along with nuts and figs to the cookie dough.
  • Mix a soft dough. Cover, let rest in the fridge for 10 minutes.
  • Tear 2 small balls from the dough. On a lightly floured surface roll out each piece into rope-shape (I made the length 25cm each), spin around each other and join the ends.
  • Line the baking tray with baking paper. Bake in preheated 200C/400F oven for 20 minutes. Let it cool a bit for 5-10 minutes.
  • Sprinkle with icing sugar, if desired. Serve warm or cold with a glass of milk.
Enjoy!
milkandbun.com

I’m bringing these delicious and beautiful cookies to all lovely guests at Fiesta Friday party! Let’s eat, drink and have fun!

Prune Cookies

It’s autumn somewhere.. and time to harvest or buy beautiful apples, plums and pumpkins, make tasty preserves, and bake! Perhaps you will be surprised but I wish tomorrow (or even a whole month) would be grey and cheerless here!  W I mean myself and some of my friends got a bit tired from burning sun this summer, and few days back a little miracle happened here – it was raining! Yay! But only for an hour or so. 😀 To be honest, when I lived in my hometown I didn’t like the beginning of autumn; rains were too often, boots and trousers caked with mud was a normal thing!
 Autumn here is a totally different season! October is the beginning of a large influx of tourists amazing weather in Dubai, temperature goes down and days become cooler, people become happier; it’s a season of barbecue in parks, outdoor cafes and long walks. Not to mention the fact that I’m going to bake more cakes and pies, and fill my home and blog with quintessential autumn flavours. 🙂
This cookies recipe is super easy, tasty and suits autumn mood! The main secret ingredient is prunes (dried plums) soaked in a cognac, and I can easily say that these cookies become my favourite!
Prune cookies with chocolate

Prune Cookies

You can use dark chocolate with hazelnuts or plain milk chocolate, or even omit it.
Ingredients
8-9 prunes
50ml cognac
50-60ml water
1 Tbsp brown or muscovado sugar
50g butter, room temperature
2 Tbsp brown or dark muscovado sugar
1 egg
100g flour
1/3 tsp salt
1/2 tsp baking powder
40g dark chocolate (70-80% cacao), roughly chopped
40g roasted walnuts, finely chopped, optional
Method
  • Into small pan add prunes, sugar and water. Bring to boil, add cognac and boil for 5-7 minutes more. Remove from the hob and let cool. Roughly chop prunes.
  • In a mixing bowl, beat butter with sugar, then mix in egg. Add 2 tsp syrup from prunes.
  • Combine flour, baking powder and salt together. Add the mixture into batter and combine.
  • Carefully fold into batter dark chocolate, nuts and chopped prunes (without syrup).
  • Bake in preheated 180C oven for 15 minutes.
Enjoy!
The recipe adapted from Russina tv-show “Edim doma”
Prune_cookies