Tag Archives: cookies

Onion cookies with cheese and chilli

 The springs has finally come bringing more sunny days, birds sing their songs, flowers are blossoming and days are becoming longer. Sun is shining and my living room now is full of light, all nature is preparing for the hot summer. I love this time of the year when it’s still comfortable to sit and walk outside in the evening, when it’s not cool but not hot yet. 
I’be been busy last days and I’m sorry for being away, days were full of life or laziness; my dearest friends came from Russia and despite they brought a huge bag of sweets, I made meringues with coconut and nuts, which were eaten immediately.
And I almost missed the awesome party, on Fridays as usual, at Angie’s place with such amazing co-hostesses as Jhuls and Selma. But ‘it’s better late than never’, isn’t it?
So, I want to serve these hot and delish onion cookies to y’all! 😀
Onion_pastry-2
 I’m pretty sure you will be absolutely amazed how well they go for a breakfast! Delicious and flavoured with chillies, which are super boosters, they will help you to wake up quicker than regular mug of coffee!
 This is a very simple recipe to make and you just have to mix the ingredients and form cookies in the round shape right on a baking sheet. Bake the onion cookies for about 20 minutes and they will be gooey, firm and bursting with incredible flavour.
 The recipe itself has undergone a number of changes since I made cookies for the first time, because there is always no limit to perfection. And the result is beautifully browned and great tasted cookies!
I’m using whether spring onion or leek, whatever is available at the moment of cooking, both are suitable and pretty good for this recipe.

Onion cookies with cheese and chilli

  • Servings: 3-4
  • Difficulty: easy
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Cookies should be served piping hot!
 
Ingredients:
130g flour, self-raising
50-60g butter, cold and cut into small cubes
3 tbsp corn flour
a good pinch of salt
1/3 tsp freshly ground black pepper
1/2 tsp crushed chilli flakes
70g grated cheese (Red Cheddar or Red Leicester)
180ml single cream or laban
1 tbsp cream cheese
2 tbsp parsley, finely chopped
1 leek or 4-5 spring onions
1/2 tbsp butter for frying
Sour cream, creme fraiche or yoghurt for garnish
 
Instructions:
  1. Preheat the oven to 200C/400F.
  2. Chop the leek or spring onions, stir fry very lightly in butter for 3-4 minutes.
  3. Combine the butter with flours, salt and peppers. 
  4. Stir in parsley, onion and cheese.
  5. Pour the cream or laban into the batter and mix well.
  6. Spoon out heaping tablespoon of batter and lay on the ungreased cookie sheet lined with parchment paper.
  7. Sprinkle with some extra chilli flakes, if desired.
  8. Bake for 17-20 minutes until golden-brown.
  9. Serve the cookies hot and optionally with sour cream.
  10. Enjoy!
Onion_pastry-3

Linzer cookies

  I do love shortcrust pastries! It’s versatile, great choice of fillings allows your imagination run wild. 😀  Thus, is easy to guess that I’ve made so many shortbreads as well, some of them were not good and too crumbly for me, but I keep on.
 Linzer cookie is two nut-flavored cookies are sandwiched together with a jam, originally it was a torte, named after the city of Linz, Austrian. Do you know that such round-shaped cookies are called “Linzer eyes”. What a pretty name! 🙂
Love_cookies_v2-1
 Based on different recipes, I used following Linzer cookie recipe:
Ingredients
100g (1/2 cup) white sugar
1 egg
120g (1/2 cup) butter, cut into small cubes, room temperature
200g (1 1/2 cup) all purpose flour
90g (1 cup) almond meal
pinch of salt
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tsp lemon zest
50g (1/3 cup) or less powdered (icing) sugar
50-60 ml (1/4 cup) Raspberry jam
Method 
In a bowl on a table cream butter and sugar. Add the egg, vanilla and mix.
Finally, beat in the ground almonds.
Stir together dry ingredients in a bowl and add to the batter and blend.
Form into disk, cover with plastic wrap and chill for 30 minutes in the refrigerator.
Preheat oven to 180C/350F. Line baking trays with parchment paper.
Roll out pastry to 25-50mm (1/4-1/8 inch) thickness.
Cut out the cookies (if cookies are too soft-chill it again for 10-15 minutes).
Bake for 12 minutes. Allow to cool.
Spread 1/2 or 1tsp jam on the bottoms of solid cookies. Sprinkle the cut-out cookies with icing sugar, place them on top and sandwich them together.

 

The assembled cookies can be store in an container (in the refrigerator), or I keep them without jam, in a jar, and assemble when it’s needed 🙂Love_cookies_v2-3
Enjoy! Cookies are sooooo good! 😀
Love_cookies_v2-4
*You can cut out any shape, and use your favourite jam.
**In case if the pastry turned out too crumbly and difficult to roll it out, add 2tbsp of cold water, usually it helps me 🙂 
P.S. You can click on all photos to have a look it in full size.

 

Russian pryaniki – gignebread

  Today is Christmas in Russia. I wish wonderful and magical day to all Orthodox Christians!
Pryaniki_snowflakes

 Pryaniki were ones of the favorite treats in Rus’ (old name of Russia). The name was given for it’s spicy aroma and taste. They are similar to gingerbread cookies, but often made more thick.

 Pryanik was the symbol of holiday, because ingredients weren’t cheap and used daily. It’s been baked for the Christmas, Easter, weddings and birthdays. There were quite a lot ceremonies and traditions about pryaniki.
 
 In 9th century, first pryaniki were called “honey bread”, they were baked from rye flour with honey and berry juice, honey contained the half of all mixture. Later wild flowers and spices were added in a pastry.
 In 7-8th centuries, when exotic spices were brought from India and Middle East to Russia, pryanik was named “pryanik”. Spices for pryaniki were called “dry perfume”, among which black pepper, orange and lemon zest, mint, vanilla, cinnamon, ginger, anise and clove were most used and favorite.
 In 17-19th centuries, baking of pryaniki was widely-spread craft. In every area people baked their special pryaniki according to traditional recipes; preparation’s secrets were passed on from one generation to another.
 
Ingridients:
For  the pastry:
100-120 ml honey
300g flour
1 tbsp butter
1 egg
1/3 tsp baking soda
1/4 tsp spice mix*
50ml water
1 tbsp cognac, brandy or vodka (optionally)
 
For the frosting:
1 egg white
150g icing sugar (powedered sugar)
 
*Spice mix:
1/3 tsp powdered coriander
1/3 tsp cinnamon
1/6 tsp nutmeg
a pinch of cardamom
a pinch of clove
a pinch of allspice
 
Honey and water heat in a pot (turn the heat off before the mixture begin to simmer). Take the pot away from the heat, add half of the flour (sifted) and mix intensively until smooth.
Cool the mixture until room temperature.
Then add the egg, cognac, spices, soda and the remaining sifted flour. Mix the pastry well during 15 minutes; it should be soft and tender.
Roll out the pastry in 5-6 mm/2 inch sheet and cut out any shape you like.
Bake in preheated 200C/400F oven for 15-18 minutes.
 
While the pryaniki are cooling, prepare the frosting. Beat well egg white, add sugar and beat again untill smooth. Put the ready frosting in a bag and decorate the pryaniki.
 
Enjoy with a cup of hot tea or a glass of milk. 🙂
 
 Keep the pryaniki in a box, it can be stored during long time.
Pryaniki_ornament