Christmas Cookies (Angel Eyes) / Chocolate Chip Cookies / Pie dough
Here is my version of the cookies.
Basic Ingredients (for one mass of a basic dough):
240 g flour, Gluten Free Cookies and Cakes MIX, Schär
90 g sugar ili coconut sugar (I use normal sugar)
2 eggs
1 tea spoon of baking powder
about 50 g of ground hazelnuts
Note: Today I doubled these basic ingredients as I was making two types of cookies so I can have enough dough for both of these 2 types of cookies.
If you want to try out only i.e. Chocolate Chip cookies, then just follow the receipt.
For Chocolate Chip cookies:
50 g chopped dark chocolate
A handful of grated coconut (if you like, it gives extra nice taste)
For Christmas Cookies (so called, Angel Eyes):
2 spoons of marmalade of your choice (today I used apricot marmalade)
Vanilla extract, if you wish, in amount to your liking
Powdered sugar for cover, if you wish
Preparation (basic dough; note again: if you bake both cookies, double the basic ingredients!):
1. In a large bowl, weight sugar and butter
2. While sugar and butter are mixing, weight flour, baking powder and hazelnuts
3. When sugar and butter are combined, add eggs
4. Add Flour, baking powder and hazelnuts mix
When the dough is almost done, remove half of it to another bowl, and mix it to finish it up (I did that by hand) --> this will be dough for Christmas cookies / Angel Eyes.
In the second part of the dough, add chopped chocolate and coconut, and mix it all together (I did that by hand) --> this will be Chocolate Chips.
Cool down booth of the doughs in the fridge for min 15mins or longer.
I have a small ice-cream scoop, about 4 cm/1,5 inch, so I scooped the cookies dough with it.
That is for me personally too big for a cookie, so I half each scoop, shape it in a (semi-sort of a) ball and place the balls on a baking paper.
That way I get roughly the same size balls.
Bake them for 8-10mins on 180 degrees (time generally depends on an oven, also I bake without a fan).
For Christmas Cookies / Angel Eyes, I scoop half of the scoop, and make balls.
Then I take wooden spatula, dip the round end of it in a flour, and make a wide dent in the middle of a ball.
Warm up the marmalade with the vanilla extract, and mix them (don´t boil it! you can also simply firmly mix them together cold; when warm, they pour more easily), then either:
- put the mix it in a bag, and slowly add the marmalade in the middle of a cookie, or
- take a spoon and put the marmalade in the middle.
Be sure to spread these cookies more widely - I spread chocolate cookies on about 5cm/2in each, while Angel Eyes need 10cm/4in for sure - as there is no chocolate and coconut in the dough to hold the dough, so the cookies will grow bigger.
Bake them for 8-9mins on 180 degrees (time generally depends on an oven, also I bake without a fan).
When they´re done, you can put some powdered sugar on top.
Enjoj!
Apple pie
This basic dough receipt I wrote above also works for i.e. apple pies.
I tried it - without hazelnuts, of course, only add around 50 g more flour instead of hazelnuts - and it turns in a very good dough for pies.
Also, cool down the dough before you work it.
I shred about a kilo of apples (my rule is, the more apples the better!), put a spoon of sugar and generous amount of cinnamon, mix it and leave it aside while the dough is cooling off.
My version of apple pie is to put a marmalade on the bottom (forest berries is my favourite for apple pies), then I cover the marmalade with ground hazelnuts, then squeeze the apples from extra juice and put them on top of hazelnuts, and in the end, cover it all with the other half of the dough.
You drink the apple juice, of course.
I bake it until done, which is about 15-20mins on 180 degrees (I honestly don´t know how long exactly; I check with a spatula if it has a nice colour below).
In the next days, when I have the time, I´ll be trying out orange/chocolate cookies receipts, also a super easy version of Linzer cookies, ect…
So, more Christmas receipts coming up...
Here is my version of the cookies.
Basic Ingredients (for one mass of a basic dough):
240 g flour, Gluten Free Cookies and Cakes MIX, Schär
(for people outside Europe: look for the flour that has similar mix like the one I linked:
corn starch, corn flour, rice flour, lentil flour, modified tapioca starch, thickener: guar gum (unfortunately, the ratio of each is not listed on the package);
note that there is no potato starch in it - in my experience, potato starch and other so called universal mixes of g-free flour in general make cakes and cookies bready)
90 g buttercorn starch, corn flour, rice flour, lentil flour, modified tapioca starch, thickener: guar gum (unfortunately, the ratio of each is not listed on the package);
note that there is no potato starch in it - in my experience, potato starch and other so called universal mixes of g-free flour in general make cakes and cookies bready)
90 g sugar ili coconut sugar (I use normal sugar)
2 eggs
1 tea spoon of baking powder
about 50 g of ground hazelnuts
Note: Today I doubled these basic ingredients as I was making two types of cookies so I can have enough dough for both of these 2 types of cookies.
If you want to try out only i.e. Chocolate Chip cookies, then just follow the receipt.
For Chocolate Chip cookies:
50 g chopped dark chocolate
A handful of grated coconut (if you like, it gives extra nice taste)
For Christmas Cookies (so called, Angel Eyes):
2 spoons of marmalade of your choice (today I used apricot marmalade)
Vanilla extract, if you wish, in amount to your liking
Powdered sugar for cover, if you wish
Preparation (basic dough; note again: if you bake both cookies, double the basic ingredients!):
1. In a large bowl, weight sugar and butter
2. While sugar and butter are mixing, weight flour, baking powder and hazelnuts
3. When sugar and butter are combined, add eggs
4. Add Flour, baking powder and hazelnuts mix
When the dough is almost done, remove half of it to another bowl, and mix it to finish it up (I did that by hand) --> this will be dough for Christmas cookies / Angel Eyes.
In the second part of the dough, add chopped chocolate and coconut, and mix it all together (I did that by hand) --> this will be Chocolate Chips.
Cool down booth of the doughs in the fridge for min 15mins or longer.
I have a small ice-cream scoop, about 4 cm/1,5 inch, so I scooped the cookies dough with it.
That is for me personally too big for a cookie, so I half each scoop, shape it in a (semi-sort of a) ball and place the balls on a baking paper.
That way I get roughly the same size balls.
Bake them for 8-10mins on 180 degrees (time generally depends on an oven, also I bake without a fan).
For Christmas Cookies / Angel Eyes, I scoop half of the scoop, and make balls.
Then I take wooden spatula, dip the round end of it in a flour, and make a wide dent in the middle of a ball.
Warm up the marmalade with the vanilla extract, and mix them (don´t boil it! you can also simply firmly mix them together cold; when warm, they pour more easily), then either:
- put the mix it in a bag, and slowly add the marmalade in the middle of a cookie, or
- take a spoon and put the marmalade in the middle.
Be sure to spread these cookies more widely - I spread chocolate cookies on about 5cm/2in each, while Angel Eyes need 10cm/4in for sure - as there is no chocolate and coconut in the dough to hold the dough, so the cookies will grow bigger.
Bake them for 8-9mins on 180 degrees (time generally depends on an oven, also I bake without a fan).
When they´re done, you can put some powdered sugar on top.
Enjoj!
Apple pie
This basic dough receipt I wrote above also works for i.e. apple pies.
I tried it - without hazelnuts, of course, only add around 50 g more flour instead of hazelnuts - and it turns in a very good dough for pies.
Also, cool down the dough before you work it.
I shred about a kilo of apples (my rule is, the more apples the better!), put a spoon of sugar and generous amount of cinnamon, mix it and leave it aside while the dough is cooling off.
My version of apple pie is to put a marmalade on the bottom (forest berries is my favourite for apple pies), then I cover the marmalade with ground hazelnuts, then squeeze the apples from extra juice and put them on top of hazelnuts, and in the end, cover it all with the other half of the dough.
You drink the apple juice, of course.
I bake it until done, which is about 15-20mins on 180 degrees (I honestly don´t know how long exactly
; I check with a spatula if it has a nice colour below).In the next days, when I have the time, I´ll be trying out orange/chocolate cookies receipts, also a super easy version of Linzer cookies, ect…
So, more Christmas receipts coming up...
