And then it started. I still had to wait a bit, But the pressure from all sides, I decided to move into action Fri: Christmas pierniczenie:). I do a lot of gingerbread and a variety of Christmas cookies, that decorate and give out as Christmas gifts. It is always on, not many are willing and have the impression, that every year I have to make them more. So do not be surprised, that will soon enough for me ciasteczkowo:) The first one I took these two-tone ginger, I really liked the look of their. I will not tell, that are easy, oh no. Namęczyłam a little with them, I was close to resignation, but the rescue came Paul, and all we managed. Maybe not quite perfect, but I'm very happy. Of course I do not have to provide, that taste very good. I recommend!
The recipe comes from the book 'Cakes, cookies, Cookies'.
Ingredients for the cake light:
- 175g flour
- 1/4 teaspoon baking soda
- pinch of salt
- 1 teaspoon of fresh cinnamon
- 65g butter
- 80g caster sugar
- 2 tablespoons maple syrup
- 1 yolk
Sift flour into a bowl, Pour baking soda, salt and cinnamon. Add chopped in small pieces of butter and rub it, to rise up the crumbs. Then add the sugar, maple syrup and egg yolk and knead dough. Prepared dough in plastic wrap and chill in the refrigerator for about 1 hour.
Ingredients for the cake dark:
- 175g flour
- pinch of salt
- 2 tsp spices for gingerbread
- 1/2 teaspoon baking soda
- 3 tablespoons of cocoa
- 75g butter
- 75g of sugar cane
- 1 1 egg
Sift flour into a bowl, Pour baking soda and spices for gingerbread, mix. Then, toss diced into small pieces and rub the butter so, for making crumbs. Add the sugar, egg and knead dough. Prepared dough in plastic wrap and chill in the refrigerator for about half an hour.
Both types of dough divided in half. Roll out half the dough at a dark bar with dimensions 33cmx5cm. Repeat this with the dough a bright.
Each cake is cut along the 7 narrow strips. Lay the strips alternately – clear, dark, clear, dark…
The rest of the dough to form a clear shaft with a length of 33cm and a diameter of about 2cm. The length of the shaft should be the same as the length of the strips. Place the roller in the middle held together by strips. Close the dough sticking to pieces around the light shaft. Firmly tighten the, zlepiło to be together.
Roll out remaining dough on a dark rectangular cake with dimensions 33cmx15cm. Wrap the chocolate cake around the shaft. Firmly tighten the, to the sticks together. The whole formed roller wrap in foil and put in the fridge for half an hour or longer. After this time, remove the shaft, Remove the foil and cut into very thin slices.
Baking sheet parchment paper and arrange the slices of cake for them. Bake at 180 ° C for 12 – 15 minutes. (I baked 12 minutes). Cool briefly on baking tray, then translated into the box and let cool until the end.
My attention – propose to lay strips of dough on the foil food, will then be easier to wrap the roll.
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