Discover millions of ebooks, audiobooks, and so much more with a free trial

Only $11.99/month after trial. Cancel anytime.

Delicious home-baked Gifts: Our 100 top recipes presented in one cookbook
Delicious home-baked Gifts: Our 100 top recipes presented in one cookbook
Delicious home-baked Gifts: Our 100 top recipes presented in one cookbook
Ebook277 pages1 hour

Delicious home-baked Gifts: Our 100 top recipes presented in one cookbook

Rating: 0 out of 5 stars

()

Read preview

About this ebook

Gifts from the heart!

Whether it's a small gift or present, or that little something to cheer someone up or say thank you: homemade gifts from your kitchen are always very special! From sweet temptations like biscuits and pralines to wonderful jams, preserved fruit and hearty little nibbles, this lovingly compiled collection has a delightful recipe for every occasion.
Every confection is a delicious little morsel with a personal touch guaranteed to win over anyone.

- Every recipe comes with clear, step-by-step instructions and a great photo
- Over 100 classic, favourite and modern, trendy recipes from biscuits and pralines to wonderful jams, home preserves and other hearty nibbles
LanguageEnglish
Release dateApr 15, 2015
ISBN9783815587874
Delicious home-baked Gifts: Our 100 top recipes presented in one cookbook

Read more from Naumann & Göbel Verlag

Related to Delicious home-baked Gifts

Related ebooks

Courses & Dishes For You

View More

Related articles

Reviews for Delicious home-baked Gifts

Rating: 0 out of 5 stars
0 ratings

0 ratings0 reviews

What did you think?

Tap to rate

Review must be at least 10 words

    Book preview

    Delicious home-baked Gifts - Naumann & Göbel Verlag

    paper.

    Baked treats

    Peanut butter puffs

    Preparation time: approx. 35 minutes (plus baking and cooling time)

    Makes 35

    125 g flour

    1 egg yolk

    50 g caster sugar

    pinch of salt

    100 g soft butter

    2 tbsp crunchy peanut butter

    icing sugar for dusting

    1Pre-heat the oven to 180 °C (Gas Mark 4; do not use the fan). Knead all of the ingredients for the dough together thoroughly.

    2Making sure that your hands are cool, cover them in a light coating of flour, then pull off walnut-sized pieces of dough and roll them into balls. Place the balls of dough on a baking tray lined with baking parchment, not too close together, and press them flat with the back of a fork.

    3Place on the middle shelf of the oven and bake for approx. 10 minutes until golden brown. Leave to cool on a wire rack, then dust lightly with icing sugar.

    Black and white whirls

    Preparation time: approx. 50 minutes (plus cooling and baking time)

    Makes 40

    150 g butter

    75 g icing sugar

    pinch of salt

    1 vanilla pod

    200 g flour

    30 g dark cocoa powder

    1 egg yolk

    2 tbsp cream

    1Stir the butter, icing sugar, salt and seeds from the vanilla pod together until smooth. Sieve in the flour and knead everything until it forms a pliable dough. Divide the dough in half. Sieve the cocoa powder over one half and knead it into the dough. Roll both doughs into balls, wrap in clingfilm and leave somewhere cool for 2 hours (do not refrigerate).

    2Cut each ball of dough in half. Roll each half out into rectangles of equal size, each approx. 5 mm thick. Place a light rectangle on a dark rectangle and roll up tightly, starting from the long side. Make sure that you do not compress the dough when doing this or you will damage the black-and-white pattern. Do the same with the remaining light and dark dough.

    3Preheat the oven to 180 °C (Gas Mark 4, fan oven 160 °C) and line a baking tray with baking parchment. Cut the rolls of dough into cookies, each approx. 5 mm thick, and place on the baking tray.

    4Whisk the egg yolk with the cream and brush the cookies thinly with the mixture. Bake for approx. 12 minutes, then remove from the tray and leave to cool on a wire rack.

    Black shortbread

    Preparation time: approx. 35 minutes (plus cooling and baking time)

    Makes 50

    230 g butter

    30 g dark couverture chocolate (70 % cocoa content)

    250 g sugar

    2 pinches of sea salt

    400 g flour

    4 tbsp cocoa powder

    4 tbsp sugar for rolling

    1Brown the butter lightly in a pan. Break the couverture chocolate into small pieces and melt in the butter. Pour the mixture into a bowl and refrigerate until firm. Beat the chocolate butter with an electric whisk until frothy, then stir in the sugar and salt.

    2Mix the flour with the cocoa powder and sieve it into the chocolate mixture. Stir with a dough hook until it forms a crumbly mass, then quickly knead to a smooth dough. Work the dough into a roll with a diameter of approx. 6 cm, then roll it in the rest of the sugar. Wrap in clingfilm and leave somewhere cool for 1

    Enjoying the preview?
    Page 1 of 1