Category Archives: Cookies

Fruit mince pie

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Christmas time it is!!! The most awaited time of year. I love winters , I love baking and Christmas time is more fun to bake especially with your kiddo. Christmas plum cake is a must on baking list but this time I wanted to try out much more with rum soaked dry fruits. The sweetness of raisins, sultanas, apricot, glazed cherries , tartness from prunes, bitterness from orange peel and the heat from ginger, nutmeg, cinnamon, cloves, star anise makes the baked goodies want to have more. Your home also smells so heavenly !!!

Today I made fruit mince pie with my left over pâte sablee and for filling I used the rum soaked fruits (which is used to make plum cake). You could make a simpler version as well by soaking raisins, sultanas, orange peel and green apple(chopped finely/grated) mixed with spices. If you do not want to use alcohol then soak fruits in fresh orange juice.

Pâte sablee is an French short crust pastry dough used for tarts/pie base. It has very delicate texture ,crisp and just melts in mouth. The same dough can be used to make linzer cookies.

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Here comes the recipe
For Pâte sablee:
Ingredients:

250g flour
140g unsalted butter(room temperature)
75g powdered granulated sugar
25g almond flour
1 egg
Pinch of salt
1 tsp vanilla extract

For fruit mince mix

10g prunes
10g raisins
10g sultanas
10g glaced cherry
½ apple diced into small pieces
5g orange peel finely chopped
¼ tsp five spices
½ cup rum (can add more if required)

Note: I used the fruit mix which I had soaked for my plum cake. If you do not have them you can use the above mentioned mix.

Method
To make the dough cream butter and sugar until light and flaky.
Add almond flour, salt, egg and vanilla, Mix.
Add flour and mix well until all combined to a soft dough.
The dough will be soft. Shape it to a ball and refrigerate for atleast an hour.
You can use the above dough to make tarts/pies/cookies.

For fruit mix just mix all and soak in rum.

When you are ready to bake. Make sure you remove extra liquid from the fruit mince else the pies will get soggy.
Roll the pastry dough to 5mm thick and cut into small circles to fit in your small tart shells.
Add the fruit mix in every tart shell but do not let it overflow.
With remaining dough cut out any shape and place it on top of each tart.
Brush the tops with either milk/egg and sprinkle sugar(optional).

Bake them in pre heated oven at 180 deg C for 15 minutes or until lightly golden.

Let cool down and sprinkle icing sugar and enjoy!

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Thank you for stopping by to read my blog. Try these cute lil pies and share your feedback.

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Almond Linzer Cookies (filled with orange marmalade)

DSC01722 Finally did some baking after one and half month break…. feeling so great. Yes, for me baking is like breathing. I shifted my home and there you go … first packing and then unpacking ,setting up the home, that’s a lot of work isn’t it? Well, now that I am done with all these ,the first priority defiantly is baking.
My daughter had been asking for cookies and mousse from sometime now and here you go, I made these almond linzer cookies filled with orange marmalade. My home is smelling so heavenly 🙂 .

Linzer cookies are crumbly, usually made with hazelnuts but walnuts or almonds can also be used, sandwiched with any jam (cherry, strawberry etc). I had no stock of hazelnuts hence made almond linzer cookies.

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Recipe
Adapted from Martha Stewart

Ingredients
2 cups all-purpose flour
1/2 tsp baking powder
3/4 cup almond, toasted
2 tablespoons confectioners’ sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup Orange marmalade

Method

Sift flour and baking powder into a bowl; set aside.
Pulse toasted almonds, confectioners’ sugar, salt, and cinnamon in a food processor until finely ground (but not wet)
In a bowl add butter and granulated sugar, mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low.
Add flour plus almond mixture; mix until combined.
Wrap the dough in plastic wrap and refrigerate until firm, at least 2 hours.
Preheat oven to 190 degrees C.
Roll out dough on a lightly floured surface to 1/8 inch thick.
Refrigerate 20 minutes if you feel its too soft.
Cut out round with a fluted cutter. Cut out centers. Space 2 inches apart on parchment-lined baking sheets.
Bake until pale golden, 8 to 10 minutes.
Transfer to racks to cool. Meanwhile, heat marmalade in a small saucepan over medium heat ,just to soften ; let cool.
Sprinkle cutout cookies with confectioners’ sugar. Spread marmalade onto uncut rounds. Top with cutout ones.
Store in an airtight container up to 2 days.

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Though it can be stored ,its never the case in my home.Cookies are so gorgeous that it gets over in a day.Happy munching. Thanks for taking time to browse my blog.Please share your feedback.