Om nom nom cookies – recipe

ByThe haberdashery

Postanowiłam zapisać tutaj moją recepturę na ciasteczka. Oczywiście w oparciu o podstawowy przepis od mamy 🙂

Takich składników użyłam dzisiaj:

pół kostki masła
pół szklanki cukru
1 jajko
1 żółtko
1 łyżeczka od herbaty proszku do pieczenia
1 łyżeczka i „a jeszcze trochę” cukru waniliowego
1 chluśnięcie aromatu pomarańczowego
5 od serca ciapnięć łyżeczką śmietany kwaśnej 18%
2 szklanki mąki

Według zapisanej kolejności wrzucałam składniki do robota kuchennego. Oczywiście mąkę nie całą i nie od razu, tylko dopiero po włączeniu obrotów i po trochu.
Robot kuchenny uciera ciasto idealnie, ale oczywiście można to zrobić ręcznie.
Żeby nie męczyć silnika za bardzo, zostawiłam sobie ok. pół szklanki mąki do zagniecenia ręcznego.
Potem było tylko wałkowanie, wycinanie literatką kółek, układanie na 2 blachach i pieczenie w temp. 180 (gdzie tu są stopnie?!) C po ok. 7 minut.

Zdjęcie dzisiejszych ciastek będzie jutro ;P

Similar Posts

  • Fixed goulash

    ByThe haberdashery

    As I wrote before, you can't count on posting regularly. Today, an overdue description of a good goulash, which served as a sort of cover-up after the failed one. A classic goulash in its own sauce, served with buckwheat. I was honestly surprised by the taste of the vegetables, fried at a high temperature. In the pan landed: onion, garlic, half-live rosemary, carrot, pepper, tomato... and a magic spice in...

  • Yeast from the combi-vark

    ByThe haberdashery

    I am slowly breaking down my anti-skills in baking cakes. I approached yeast cakes methodically. I started by gathering information. It turns out that there are many ways to bake yeast cakes. I concluded that I can afford to be nonchalant. So I took the advice I didn't know, averaged the proportions of ingredients and calibrated the quantities so that the cake would fit in my combi-baker. Half a glass of milk...

  • Zucchini

    ByThe haberdashery

    You can weave a lot, but sometimes you have to eat something. Sometimes something so good that it's worth publishing 😉 You can buy vegetables all year round, but now they are the most wonderful. The tomatoes smell so... I can't describe it. The zucchini is fresh and almost crunchy. Add beautiful mushrooms and young onion. Here is stuffed zucchini. One-pot. You make rings out of zucchini, fill them with...

  • Om nom nom cookies

    ByThe haberdashery

    I recently learned how to bake shortbread cookies. I know, I know, it's quite simple... The fact that they came out great the first time I tried them is proof of that. After all, I had a good recipe, because it came from my mother (greetings :D). My first shortbread cookies - miraculously saved especially for the photo: A week ago I made the cookies again and they tasted even better. Now I have...

  • Date cake

    ByThe haberdashery

    And here is my cake with dates made using the technology of ceramic sintering. Sew is an expert in this field and he taught me how to bake the cake. He hasn't taught me yet how to effectively combine flour with the rest, so yesterday he had to help me in the final stage of homogenizing the mass 🙂

Leave a Reply