Saturday, 21 December 2019

Gingerbread Cookies (Egg free, APF free, Molasses free)

Christmas special perfectly spiced eggless cookies using wheat flour which are soft in the centers, crisp on the edges



Christmas is a religious holiday celebrating the birth of Jesus as well as a cultural and commercial event. And this year ending celebration is only 4 days to go !! It is the most wonderful time of the year to gather the ones we love near and spread cheer with the most decadent, indulgent and unforgettable meals and sweet treats. Everyone is geared up to enjoy with own Christmas traditions starting from the humble Christmas cake to cookies to lots more.



Recently in my previous post I have shared a Swedish Christmas special baked dish as Saffron Sweet bun aka Lussebulle / Lussekatt. Those are completely vegan buns which are flavored with saffrons and dotted with raisins with the reversed 'S' shape. One can try also these : 



Although every year the gingerbread cookies I make during these period of the year, Still I have not added in my blog 😀 So today's post is all about that. Christmas seems to incomplete without a big batch of gingerbread dishes at my place. We enjoyed this in many way like cake, biscotti, cookies, drinks etc. I have already shared the Gingerbread Biscotties on my blog last year on Christmas. Molasses, one of the main ingredient of gingerbread is not available at my place most of the time, so I always prefer to use either honey or jaggery syrup in these baked goodies. In this gingerbread biscotties I had used jaggery syrup and in today's post for gingerbread cookies I am using honey.




Basically the recipe is quite easy, simple and one of the most popular Christmas cookie during this time of a year all over the world. The spices used here gives the cookies a nice flavor and particularly during the baking, the aroma is just amazing !! he chilling part of the dough is fully recommended, else while baking the cookies will start to spread and the exact shape will vanish. Keeping a healthy note, I have used wheat flour instead of all purpose flour / maida. In spices, mainly powder of cinnamon, dry ginger, nutmeg and cloves are used. After baking the cookies, I love to have these as it is and my boy love to have with a glass of milk. But one can go for decorating these. The decorating part can be using quick powdered sugar icing, royal icing or any other kind of frosting as per choice. The cookies are slightly crisp on the edges but centers are soft and chewy. So do prepare these Christmas beauties as the celebration time is coming so fast !


: Recipe Card :

Gingerbread Cookies (Egg free, APF free, Molasses free)


Gingerbread Cookies (Egg free, APF free, Molasses free)
Author:
prep time: 10 Mcook time: 10 Mtotal time: 20 M
Christmas special perfectly spiced eggless cookies using wheat flour which are soft in the centers, crisp on the edges

ingredients:

  • Wheat flour 1 cup + 3 tbsp
  • Brown Sugar 1/4 cup
  • Honey 1/4 cup
  • Butter 1/4 cup
  • Baking Powder 1/2 tsp
  • Baking Soda 1/2 tsp
  • Salt 1/4 tsp
  • Dry ginger Powder 1 tsp
  • Cinnamon Powder 1/2 tsp
  • Nutmeg Powder 1/2 tsp

instructions:

How to cook Gingerbread Cookies (Egg free, APF free, Molasses free)

  1. In a mixing bowl first take butter, brown sugar and mix well till a creamy smooth texture.
  2. Then add honey and mix again.
  3. Sieve wheat flour, baking soda, baking powder, dry ginger powder, cinnamon powder, nutmeg powder, salt and add to the butter-sugar mixture.
  4. Mix everything to get a smooth and soft (little sticky type) dough.
  5. Wrap the dough and keep in refrigerator to firm for at least 2 hours or overnight.
  6. Then take out from the refrigerator and let it stand for 5 minutes at room temperature so that it softens slightly and becomes easy to roll.
  7. Meanwhile preheat the oven at 180 deg C.
  8. Divide the dough into two parts first.
  9. Place a parchment paper on work surface and put one part of the dough.
  10. Cover the dough with another parchment paper and start to roll out the dough to a thickness of about ¼ inch.
  11. Now peel the top parchment paper and using any cookie cutter, cut out the cookies.
  12. With the help of a flat spatula, transfer the the cookies onto a baking tray lined with parchment paper keeping about 1 inch space in between.
  13. Collect all the scrapes after cutting with the cookie cutter, shape into a dough, roll and cut again in above mentioned steps.
  14. If the baking tray is full, then put the tray in the oven and bake for 9-10 minutes.
  15. Transfer to a wire rack and allow to cool.
  16. Similarly make cookies from rest dough.
  17. After cooling to room temperature, decorate the cookies using icing if desired else store these gingerbread cookies in an air-tight container to serve later !

NOTES:

The dough will be a little sticky kind. If it is too sticky, then add little amount of flour (add first 1 tbsp flour and more if needed). If it is too tight, then sprinkle little amount of water at a time. I have used honey here. One can use molasses or jaggery syrup instead of that. Use salt if the butter used here is not salty one.
Wheat flour, No molasses, Honey, Christmas special, Baking time, Eggfree cookies, Brown sugar, Cinnamon, Nutmeg, Dry ginger
Baking, Christmas, Gingerbread cookies, Egg free, Cookie
International

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Friday, 13 December 2019

Vegan Saffron Sweet Bun (Swedish Lussebulle or Lussekatt)

sweet buns flavored with saffrons and dotted with raisins with the reversed 'S' shape from Swedish Cuisine



The year 2019 is finally come to an end. And in the last month means December the great celebration, Christmas is celebrated through out the world. Although it is on 25th December but most starts the celebration from the starting of the month. Around Christmas time in Sweden, one of the biggest celebrations is St. Lucia's (Lucy's) Day which is on 13th December. The celebration comes from many stories that were told by Monks who first brought Christianity to Sweden. The popular food eaten at St. Lucia's day are 'Lussekatts' or 'Lussebulle'.





What is Lussekatt ?


Lussekatts or Lussebulle are the traditional Swedish sweet buns. Lussekatt is also named as Lucy Cats. Basically the buns are here flavored with saffrons and dotted with raisins. The shape of these buns are like the reversed letter 'S', which is supposed to resemble a curled up cat. Raisins are placed in the curls (at the two ends) are meant to recall the eyes, as Lucia is the patron saint of the blind and eyes are her attribute (she was blinded during her martyrdom). These days Catholics still pray to Lucy for assistance with eye problems and finding lost items, invocations that date to her highly popular cult in the Middle Ages. Although these are eaten for breakfast, but continues to enjoy throughout the Christmas season. 





Ingredients of these Swedish Buns :


These buns which has sweet taste are yeast-leavened buns flavored with saffron and contain raisins on it. The dough is prepared using flour, yeast, butter, milk, sugar, saffrons. But I have kept this purely vegan. So in the recipe of mine, no butter and milk are used. Some also add the cinnamon or nutmeg powder to these buns. But in Sweden and Norway no cinnamon or nutmeg is used in the bun and also raisins are particularly used instead of currants.





How these sweet buns are prepared ?


The dough is first prepared and kept aside to proof. After becoming double in shape, the dough is cut into many equal parts. Each part is then rolled over a floured surface like rope with the thickness like a finger. Each end of the rolled dough is again curled towards center in opposite direction so that it will finally make a reversed S-shape. Then these buns are placed on a baking tray and raisins are put in the center of both curls in each bun. Again the buns are allowed to proof for 10-15 minutes. Finally these are brushed with oil / sugar-water and baked in a preheated oven until slightly brown on top. 

Using saffron in sweet buns is common in Sweden and during advent and Christmas this is very very common baked dish. The buns are baked into many traditional shapes. The simplest is the reversed S-shape. These are a very tasty and lovely tradition too. Once the dough is ready the most fun part is making the shape. So do try as the celebration time is coming up to enjoy these cute looking sweet saffron buns.

The event related to this post :




Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 78th theme : 'Its Christmas Time' and is suggested by Archana di. So for the theme contribution, I have come up with these Saffron Sweet Buns (Swedish Lussebulles or Lussekatts). Meanwhile do check her space for some interesting recipes particularly Goan dishes. Here are some similar recipes shared by our Healthy Wealthy Group members as Chocolate Peanut Butter Crackers by Vanitha, Popcorn Rocky Road Dessert by Archana, Pecan Goji Berries Coconut Cookies by Shalu di, Vegan Figgy Pudding by Poonam, Eggless Sugar Cookies by Narmadha, Hot Chocolate by Swaty.



: Recipe Card :


Saffron Sweet Bun (Swedish Lussebulle or Lussekatt)


Saffron Sweet Bun (Swedish Lussebulle or Lussekatt)
Author:
prep time: 15 Mcook time: 12 Mtotal time: 27 M
sweet buns flavored with saffrons and dotted with raisins with the reversed 'S' shape from Swedish Cuisine

ingredients:

  • All purpose flour (maida) 2 cup
  • Instant yeast 1.5 tsp
  • Sugar (powdered) 2 tbsp
  • Salt 3/4 tsp
  • Olive oil 1.5 tbsp + more
  • Saffron strand 1 tsp
  • Raisin few
  • Water 3/4 cup

instructions:

How to cook Saffron Sweet Bun (Swedish Lussebulle or Lussekatt)

  1. In a small bowl first take saffron strands, crush using fingers and then add hot water. Mix using a spoon and keep aside.
  2. When the water comes to warm stage, add the sugar and yeast.
  3. Mix again and keep aside covered for 8-10 minutes or till the yeast starts frothing.
  4. In another bowl take flour, salt, oil and start mixing using fingers.
  5. Then add the yeast mixture and mix everything well to make a soft yet sticky dough.
  6. Knead a bit by sprinkling little more flour and keep aside to proof in a greased bowl by covering the bowl.
  7. After 1-2 hours or depending upon the warm atmosphere, the dough will rise and become double in size.
  8. Again knead a bit and cut into 12 equal parts.
  9. Take one part and roll into 11-12 inch length rope like shape (thickness must be like a finger).
  10. Then roll one end towards center of the rope in circular way and roll the other end in the opposite direction towards the center and that will make a S shape. This S shape is the shape of authentic lussekatt, but any other shape one make as a variation.
  11. Gently transfer this S shaped bun onto a baking tray lined with parchment paper.
  12. Place two raisin in each circle of the S bun.
  13. Similarly make buns from the rest dough and place on the baking tray keeping 1 inch space in between.
  14. Keep aside to proof again for 10-15 minutes.
  15. Meanwhile preheat the oven at 200 deg C.
  16. Gently brush oil on top of each bun and bake for 8-10 minutes or until slightly brown on top.
  17. Transfer to a wire rack and allow to cool down.
  18. Serve or store in an air-tight container to serve later !

NOTES:

Do not add yeast when the saffron water is hot. That will kill the yeast and it will not froth. Any shape one can give to these buns. But the S shapes are the shape of authentic lussekatt. Use the exact mentioned amount of saffron to get the perfect color. If that is decreased, then the color of the buns'll slightly change. Some cinnamon powder or nutmeg powder one can add to the bun while adding the flour. But I have skipped that.
Vegan baking, BAking, eggfree, saffron buns, sweet buns, Swedish cuisine, Christmas Baking
Vegan, yeast buns, Saffron sweet buns, Swedish Lussebulle, Lussekatt, Swedish Buns
Swedish

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Monday, 9 December 2019

Brigadeiros (Brazilian Truffles)

gluten free & egg free chocolate truffles using condensed milk, cocoa powder, butter and with a coating of chocolate sprinkles


The event related to this post :



Today is Monday and this time the Foodie Monday Blog Hop team has decided the 224th theme as 'Due South' which is suggested by Kalyani. She is a lovely co-blogger of mine, do check her most vegan collections. So as per the theme, Due south here means she suggested to make any dish from the cuisine those are related to Southern Hemisphere. Well Southern Hemisphere includes most of South America, one-third of Africa, all of Antarctica, a small sliver of Asia (parts of Indonesia) and all of Australia. So all total there are 32 countries are coming under this category. Among them, I have picked the country Brazil and prepared the most common dessert from that cuisine as Brazilian Truffles aka Brigadeiros.

What is exactly Brigadeiros ?


The brigadeiros are the popular confection throughout the country, Brazil especially for festive events. The name is linked to the famous Brazilian Brigadier General Eduardo Gomes who was an UDN candidate for the Presidency of the Republic in 1946. During that period, this sweet became popular and they named as brigadier's sweet which was eventually shortened to just 'Brigadeiro'. Basically it is prepared from condensed milk, cocoa powder, butter and chocolate sprinkles are used as a coating. 




How is these Brigadeiros being prepared ?


The preparation method is super simple still bit tricky. All the ingredients are first mixed in a pan except the sprinkles. Then the mixture is allowed to cook over low-medium heat, but stirring continuously. This is an important part, otherwise the mixture will burn from bottom. After continuous stirring the mixture starts thickening and leaving the sides of the pan. That time is also vital step. Immediately turn off heat without over cooking the mixture else that will become hard candy on cooling. Then the mixture is transferred to a greased plate and allowed to cool down completely either keeping aside at room  temperature or in refrigerator. Then the coating part'll come. Small balls are prepared using 1 spoon of that cooled mixture by the help of greased palm. The balls are then well coated with the chocolate sprinkles.




Is there any variation one can make here ?


    Brigadeiros are commonly made at home and one can also found in bakeries and shops. The basic shape of the brigadeiros are small balls which are kept in mini paper cup while serving. But the shapes one can vary as per personal choices. Even these days the flavors are being changed by simply using different ingredients. Also there are a no of coating options like chocolate sprinkles (the traditional one), multi-color sprinkles, multi-color balls, finely chopped dry-fruits, cocoa powder, desiccated coconut etc. These are completely gluten free and egg-free desserts. Withing few time one can make these without any hassles.



    Serving suggestion :


    These sweet balls are perfect dessert option and can be stored for 2-3 weeks in refrigerator. In Brazil this chocolate candy is a must in children birthday parties and it is the most favorite for all most all Brazilian kids. These days this becomes much popular all over the world and perfect party dessert options. As the Christmas is coming these easy-peasy Brazilian Truffles aka Brigadeiros are best opted for gifting purpose too. So do make these chocolate balls prepared with simple ingredients and following super easy technique.



    : Recipe Card :


    Brigadeiros (Brazilian Truffles)


    Brigadeiros (Brazilian Truffles)
    Author:
    prep time: 30 Mcook time: 10 Mtotal time: 40 M
    gluten free & egg free chocolate truffles using condensed milk, cocoa powder, butter and with a coating of chocolate sprinkles.

    ingredients:

    • Condensed milk 400 gm
    • Cocoa powder 4 tbsp
    • Butter (at room temperature) 2 tbsp + for greasing
    • Salt (optional) 1 pinch
    • Sprinkles for coating

    instructions:

    How to cook Brigadeiros (Brazilian Truffles)

    1. In a pan take cocoa powder, salt, butter, condensed milk and mix well slowly.
    2. Turn on heat and place the pan.
    3. Allow to cook stirring continuously over low-medium heat.
    4. After few minutes the whole mixture starts thickening and leaving the sides of the pan.
    5. This is the right time and simply turn off heat immediately.
    6. Transfer the mixture to a greased plate and allow the mixture to cool down completely.
    7. Next take the desired sprinkles in plates.
    8. Grease both palm in butter and take 1 spoon of the mixture, start rolling to make a ball.
    9. Roll the ball in the sprinkles plate so that the ball is well coated.
    10. Serve by placing in a mini paper cup or refrigerate in an air-tight container to serve later !

    NOTES:

    Allow to cook stirring continuously over low-medium heat. Else it will burn from bottom. Do not over cook as it will become hard candy on cooling. The mixture can be allowed to cool down in refrigerator or even at room temperature. The size of the brigadeiros are usually prepared using 1/2 - 1 spoon of the mixture. But one can vary this and make as desired size. The coating one can use anything. The traditional ones are the chocolate sprinkles.
    Condensed milk, Sprinkles, Chocolate truffles, Brazilian Truffles, Gluten free dessert,
    Dessert, Truffles, gluten free, egg free, Brigadeiro, Chocolate
    Brazilian

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