Easter biscuits
25. March 2013
I could not help myself, and I had to give us a little bit of fun here at home with Easter cooking and baking. Since we do not have any traditional biscuits in the family, we made our own with Grieta. But it's not science, it's a basic biscuit recipe where some healthier ingredients are used.
Thanks to the demerara sugar you buy for example in dm, lemon peel and spices, they have a great taste. Demerara is the so-called wet sugar, which mostly produces Mauritius. It is dark with a strong taste and molasses content. Thanks to molasses it contains many minerals. It gives the biscuits a beautiful golden-brown color. If you omit it in the recipe, the pastry will be as bright as a line, but you will find a great and characteristic aroma. I would also recommend adding more spices, hell with regard to Greta and the kids in the nursery with which they split the biscuits.
Postup
1.
Beat butter with sugar until the mixture is beautifully soft and fluffy. When you reach the desired lightness, gradually add egg yolks, spices, bark, salt and then flour. By the end, it will be necessary to take the dough into your own hands. Combine all the ingredients, create a ball and leave it wrapped in foil to rest in the refrigerator for about 30 minutes.
2.
Preheat the oven to 160 ° C (hot air). Dessert the dough to a very thin, about the height of the Czech ten-crown. Cut out the desired shapes and bake on the rolled paper or baking paper only for 6-10 minutes. The baking time depends on the thickness of the biscuits, but just a moment, barely starting to catch the color, they are ready. A few minutes after cooling on the metal plate, move it to a grid or grid to let it cool down completely. This quantity will be 4-5 sheets, depending on the strength of the biscuits.
3.
Polev is standard as for Christmas gingerbread, you can also decorate chocolate, sprinkle with different pearls or decorative rice, brush with whole icing.
Blend the egg whites with sugar and lemon juice. Add the sugar until you reach the desired density. Perhaps it is a bit of an exercise, to estimate the correct consistency, because the too thick icing will soon fall away and too thin will turn out again and the decoration is so more complicated. Put the finished oyster into several dishes, dyed as needed, and decorate with a sachet or brush.
Blend the egg whites with sugar and lemon juice. Add the sugar until you reach the desired density. Perhaps it is a bit of an exercise, to estimate the correct consistency, because the too thick icing will soon fall away and too thin will turn out again and the decoration is so more complicated. Put the finished oyster into several dishes, dyed as needed, and decorate with a sachet or brush.
