Keksi s brusnicama i zobenim pahuljicama&mirisni keksi s lješnjakom/Cranberry&oats cookies and aromatic hazelnut cookies

Još jedan prijedlog za aromatičan Božić :)

Keksi s brusnicama i zobenim pahuljicama

Sastojci:

240 g glatkog brašna

pola žličice praška za pecivo i pola žličice sode bikarbone

prstohvat soli

50 g zobenih pahuljica

100g brusnica (ili količina po želji)

145 g maslaca

120 g šećera 

1 jaje

1 žličica ekstrakta vanilije

Prosijte brašno, prašak za pecivo, sodu,sol. Dodajte zobene pahuljice i brusnice. 

Maslac miksajte sa šećerom (da smjesa postane pahuljasta). Umiksajte jaje i ekstrakt vanilije.

Dodajte suhe sastojke. Lagano izmiksajte da se sastojci spoje. 

Smjesu stavite u vrećicu i ostavite u frižideru preko noći (može stajati do 72 sata).

Smjesu izvadite iz vrećice, uzimajte komadić po komadić i oblikujte u kuglice veličine oraha. Pecite otprilike 13 minuta na 180°C. Ostavite da se u potpunosti ohlade.

Mirisni keksi s mljevenim lješnjacima i začinima

Sastojci:

200 g glatkog brašna

50 g mljevenih lješnjaka

pola žličice praška za pecivo i pola žličice sode bikarbone

prstohvat soli

cimet, mljeveni đumbir i muškatni oraščić (količina po želji)

145 g maslaca

120 g šećera 

1 jaje

1 žličica ekstrakta vanilije

Prosijte brašno, prašak za pecivo, sodu,sol, začine. Dodajte lješnjake.

Maslac miksajte sa šećerom (da smjesa postane pahuljasta). Umiksajte jaje i ekstrakt vanilije.

Dodajte suhe sastojke. Lagano izmiksajte da se sastojci spoje. 

Smjesu stavite u plastičnu vrećicu i ostavite u frižideru preko noći (može stajati do 72 sata).

Smjesu izvadite iz vrećice, uzimajte komadić po komadić i oblikujte u kuglice veličine oraha. Pecite otprilike 13 minuta na 180°C. Ostavite da se u potpunosti ohlade.

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Cranberry&oats cookies

Ingredients:

240 g cake flour

half a teaspoon of baking powder+half a teaspoon of baking soda

a pinch of salt

50 g oats

100 g dried cranberries

145 g butter

120 g sugar (brown or white)

1 large egg

1 teaspoon vanilla extract

Sieve the flour, baking powder, baking soda and salt. Add oats and cranberries.

Mix the butter with the sugar (use an electric mixer) until the mixture becomes fluffy. Add an egg and vanilla extract and mix to combine.

Add the dry ingredients. Lightly mix to combine.

Put the dough in a plastic bag and refrigerate between 24-72 hours (the more you refrigerate, the better the cookies will be, but it shouldn`t be in the fridge longer than 72 hours).

Take one piece of the dough at a time and form balls the size of a walnut. Bake for 12 minutes on 180°C (the edges should be golden-brown, but the center should stay pale). When baked, let cool completely.

Aromatic hazelnut cookies

Ingredients

200 g cake flour

50 g ground walnuts

half a teaspoon of baking powder+half a teaspoon of baking soda

a pinch of salt

cinnamon, ginger, nutmeg (add to taste)

145 g butter

120 g sugar (brown or white)

1 large egg

1 teaspoon vanilla extract

Sieve the flour, baking powder, baking soda and salt. Add spices.

Mix the butter with the sugar (use an electric mixer) until the mixture becomes fluffy. Add an egg and vanilla extract and mix to combine.

Add the dry ingredients. Lightly mix to combine.

Put the dough in a plastic bag and refrigerate between 24-72 hours (the more you refrigerate, the better the cookies will be, but it shouldn`t be in the fridge longer than 72 hours).

Take one piece of the dough at a time and form balls the size of a walnut. Bake for 12 minutes on 180°C (the edges should be golden-brown, but the center should stay pale). When baked, let cool completely.