Category: Baking

Spiced Fox Cakes

I am currently experimenting with a new cookie/cake. Let’s just stick to cake, because they are not crunchy.

Ingredients:

  • 1/2 cup of eggs (or two medium sized eggs)
  • 1/2 cup of sugar
  • 1/4 cup of sunflower oil
  • 1 cup of flour
  • 1 tablespoon of spice mix

Spice mix:

  • A 1-1-1 blend of ground Ginger, Cardamom and Mace.

Preparation:

  • Oil up two mini-muffin(?) forms. My forms can fit 12 mini-muffins.
  • Heat up oven to 180C or 365F and depending how good your oven is, let it warm through for a bit. After my oven beeps at the supposedly right temperature, I wait at least 15 minutes before opening the door.

Making the cakes:

  • Beat the eggs and sugar until smooth
  • Add the oil
  • Add the flour
  • Add the spice mix
  • Fill the mini-muffin forms with a piping bag up to the rim. (optional: If you chose to add baking powder, just fill them half-way.)
  • Put the forms in the oven
  • Remove them after 15 minutes
  • Store in a tin

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A Lebkuchen recipe.

Ingredients for the dough

  • 2 beaten eggs
  • 65 grams of sugar
  • 1 sachet vanilla sugar
  • 5 grams of lebkuchen spices
  • 100 gram flour
  • half a teaspoon of cinnamon
  • 8 grams baking powder, sieved
  • 1 teaspoon cocoa powder

Ingredients for different glazes

* Sugar glaze: 130 g powdered sugar, 2 tbsp rum, 2 tbsp red wine.
* Chocolate glaze: bitter, white or whole milk chocolate.

* Lebkuchen spices mix yourself:
35 gr cinnamon
5 gr cloves
1 gr nutmeg
2 gr coriander
2 gr ginger
2 gr ground mace

Preparation Nurnberger Lebkuchen

Preheat the oven to 180 gr. Stir the sugar, eggs and vanilla sugar with an electric hand mixer until the mixture has doubled in size and the sugar has dissolved.

I am using a disposable piping bag, because the dough has the viscosity of batter.

Bake in a preheated oven at 180 ° C for 12 – 15 minutes until lightly browned.
Let the lekbuchen cool on a wire rack.

Preparation of the Lebkuchen topping

Glazing: Make a nice batch, deep enough to dunk the cookies in with a thin fork. Then, dunk the cookies in the glazing, whisk off the excess carefully and let it dry.

Chocolate, ditto with glazing. Please to read up how to properly melt and cure chocolate. Will publish this myself once I have perfected it.

You can also dunk the dried glazed version into the chocolate for an extra layer of yum.

Storage

You can eat them right away but if not, keep them in a box. They get better in flavour after a day or two.

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Oven temperatures

I found a printout of a website that of course does not exist any more unfortunately. Luckily, there is archive.org. #send_them_money

So, here’s some oven temperature conversion data. It covers conversion from Celcius to Silly and if your oven is old and has only settings, then I have a list for that as well.

TEMPERATURE
ºC
Celcius ->
 ºF
<- Fahrenheit		 ºF
Fahrenheit ->
 ºC
<- Celcius
0 32 32 0
25 77 50 10
50 122 100 38
75 167 150 65
100 212 200 93
125 257 250 121
150 302 300 149
175 347 350 177
200 392 400 204
225 437 450 232
250 482 500 260
275 527 550 288
300 572 600 315
OVEN SETTINGS
Electric oven
10 settings		 Temp Gas oven
8 settings		 Temp Gas oven
10 settings		 Temp
1 50°C 1 140°C 1 140°C
2 – 3 100°C 2 160°C 2 155°C
3 – 4 125°C 3 180°C 3 170°C
4 – 5 150°C 4 200°C 4 185°C
5 – 6 175°C 5 220°C 5 200°C
6 – 7 200°C 6 240°C 6 215°C
7 – 8 225°C 7 260°C 7 230°C
8 – 9 250°C 8 280°C 8 245°C
9 – 10 275°C 9 260°C
10 275°C
Convection oven
8 settings
 Temp Convection oven
10 settings		 Temp
1 125°C 1 40°C
2 140°C 2 – 3 85°C
3 155°C 3 – 4 105°C
4 170°C 4 – 5 130°C
5 185°C 5 – 6 150°C
6 205°C 6 – 7 170°C
7 225°C 7 – 8 190°C
8 240°C 8 – 9 215°C
9 – 10 235°C
WARMTE AANDUIDING (Old dutch ovens, can’t reliably translate this)
Temperatuur Oven Aanduiding
lauw 100-125°C
lauw warm 125-150°C
matig warm 150-175°C
warm 175-200°C
zeer warm 200-225°C
matig heet 225-250°C
heet 250-275°C
zeer heet 275-300°C

 

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Rye and Buckwheat cookies!

Note: you can also use 140 gram whole weat and 140 gram oat flour.

* 140 gram rye wheat
* 140 gram buckwheat flour
* 1 tbsp oat bran
* 8 gram vanilla sugar
* 52 gram fine sugar
* 1 tsp baking powder
* a pinch of salt
* 150 gram cold butter
* 60 ml cold water
* 1 egg
* 2 tbsp whole milk

– Paper baking sheet
– Fork
– Brush

* Grab kitchen machine and deploy the K hook (if you have a kenwood)
* Add all dry ingredients into the bowl and mix it with a whisk
* Shred the butter in small pieces and add it to the bowl
* Mix ingredients until you have a rough but even substance
* Deploy dough hook and resume mixing while adding the water slowly
* Keep mixing until you have a smooth dough
* Wrap ball of dough in kitchen foil and stick it in the freezer for 30 minutes
* Preheat the oven to 160 C

* Sprinkle flour on the kitchen counter and roll out the dough until it is 5 mm thick
* Cut circles in the dough with a cookie cutter or a drinking glass
* Place the cookies about a centimeter apart from each other on the bakingsheet that you already put on the baking tray
* Make a number of holes in the cookies with a fork
* Put the egg and the milk in a cup and whisk it with the fork until smooth and fully blended
* Cover with the brush the cookies with the egg/milk mix

* Put in oven and set a timer for 30 minutes
* When done, take them out of the oven and place them on a tray (preferably a mesh tray) to let them cool down.

Enjoy!

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The best almond cookies ever

RECIPE FOR GINGER/ALMOND COOKIES

75 gr – Generic flour
75 gr – Almond flour
1/4 tsp – Baking powder
1/8 tsp – Pinch of salt
50 gr – Dark brown sugar
50 gr – COLD butter
6 balls – Ginger on syrup
2 tbsp – Caramel syrup
2 tbsp – Ginger syrup

Oven 175C

* Mix flour, sugar, baking powder, salt together
* Shred the ginger into little bits and add to the mix
* Add the syrup
* Shred the COLD butter into little bits and add to the mix

Mix in machine until smooth. Make balls, bake for up to 20 min.

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