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Chocolate Chip Cookie

Posted on 01/16/2017
by Jeanette

Instructions:

Preheat you oven to 165ºC / 325ºF

line a baking sheet pan with parchment paper

Add 110g soft butter + 1 large egg to the cookie mix and mix on a low setting in your stand mixer until all the ingredients come together to form a dough. Refrigerate the mix for 1 hour. Drop table spoon full mounds of cookie dough onto the sheet pan. Leave some room for the cookies to spread.

Bake for 8 – 12 minutes or until golden brown

Allow to cool on a cooling rack

Enjoy with a glass of cold milk

Sugar Cookie Mix

Posted on 01/16/2017
by Jeanette

In the bowl of your electric mixer (or with a handheld mixer), beat the butter until smooth and creamy (about 1 minute). Add the bag of cookie mix and beat on medium speed until the dough comes together. Chill the dough for at least half an hour or until firm, but not hard.

Tip: If the dough crumbles, the butter was not soft enough. Take 1/3 of the dough and warm it a little in the microwave oven, add it to the remainder of the dough and remix until the crumbs stick together to form a smooth dough.

Preheat oven to 325 ºF/165ºC place oven rack in the middle of the oven.  Line baking sheets with parchment paper.

On a lightly floured surface roll out the dough to a  1/4 inch (6mm) thickness . Cut into shapes using a lightly floured cookie cutter. Place cookies on the baking sheet. Refrigerate for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 – 10 minutes, or until cookies are golden. Cool on a wire rack.

Tip: Bake cookies of the same size together

These cookies do not spread a lot, therefore they can be placed fairly close together

Do not move the cookies unit they have cooled a little

Yeast conversion

Posted on 12/14/2016
by Jeanette

European Fresh yeast cube = 42g  = 2.5 cakes of yeast in the US

US fresh yeast cube = 17g or 0.6 oz

Instant Yeast

The rule of thumb is dividing or multiplying by 3:

from fresh yeast to dry – divide the amount by 3, eg. instead of 30g of fresh yeast use 10g of dry

from dry yeast to fresh – multiply by 3, meaning 7g or dry yeast becomes 21g of fresh.

10g of fresh yeast = 1 teaspoon of dry yeast

10 : 3 = 3.33 g

This is close to 3.5 g – the average weight of one level teaspoon of dry yeast.  Teaspoon volume varies depending on the manufacturer and the shape.  A few gramme more or less of yeast won’t make a huge difference in your recipe.

1 tsp instant = 3.1 g

1 g instant = 1.25 g active dry = 2.5 g fresh

1 tsp instant = 1.3 tsp active dry = 0.4 cake fresh

——–

1 tsp active dry = 2.9 g active dry yeast

1 g active dry = 0.8 g instant = 2 g fresh yeast

1 tsp active dry = 0.75 tsp instant = 0.3 or 1/3  cake fresh 

——–

1 g fresh = 0.5 g active dry = 0.4 g instant

1 cake fresh = 3 tsp active dry = 2.25 tsp instant

Jeanette’s Shortbread Mix

Posted on 12/09/2016
by Jeanette

In the bowl of your electric mixer (or with a handheld mixer), beat the butter until smooth and creamy (about 1 minute). Add the bag of cookie mix and beat on medium speed until the dough comes together. Chill the dough for at least half an hour or until firm, but not hard.

Tip: If the dough crumbles, the butter was not soft enough. Take 1/3 of the dough and warm it a little in the microwave oven, add it to the remainder of the dough and remix until the crumbs stick together to form a smooth dough.

Preheat oven to 325 ºF/165ºC place oven rack in the middle of the oven.  Line baking sheets with parchment paper.

On a lightly floured surface roll out the dough to a  1/4 inch (6mm) thickness . Cut into shapes using a lightly floured cookie cutter. Place cookies on the baking sheet. Refrigerate for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 – 10 minutes, or until cookies are golden. Cool on a wire rack.

Tip: Bake cookies of the same size together

These cookies do not spread a lot, therefore they can be placed fairly close together

Do not move the cookies unit they have cooled a little

 

Lemon Sugar Tea Cookies

Posted on 12/09/2016
by Jeanette

Ingredients

315g butter

200g white sugar

1 egg

2 tablespoons honey

5ml lemon extract

280g all-purpose flour

5ml baking soda

5ml baking powder

100g white sugar for coating

Method:

In a medium bowl, cream together butter and 1 cup sugar until light and fluffy.

Beat in egg, honey, and lemon extract.

Stir in flour, baking soda, and baking powder.

Cover dough, and chill in the refrigerator at least 1 hour.

Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls.

Roll balls in remaining sugar, and place on the prepared cookie sheet.

Bake 12 minutes in the preheated oven, or until lightly browned.

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