Jamie Oliver apple cookies recipe. Tossette cookies

Preheat the oven to 190°C. Grease and line a 20cm square tin with baking paper. Mix the butter, flour, sugar and finely grated zest of half an orange in a bowl, rubbing the mixture with your fingers. Don't knead the dough too much. Place it in a tin in a 1 cm layer, prick with a fork and bake for 20 minutes until golden brown. Remove from the oven, sprinkle lightly with sugar and let cool slightly.

Melt the chocolate in a double boiler and set aside. Cut the baked crust into 12 strips and transfer to a wire rack. Drizzle with chocolate and sprinkle with remaining orange zest. Serve with orange slices.

Calories - 188 kcal
Fat - 11.6 g
Saturation fats - 7.3 g
Proteins - 1.9 g
Carbohydrates - 20 g
Sugar - 7.3 g
Salt - 0 g
Fiber - 0.6 g

Bon appetit!

CookBooks LLC in collaboration with Penguin Random House, 2017

Today I’m with two recipes and a review of two of my new books. One of them was brought for the New Year, and Olive and I managed to win the second in the Eksmo Publishing competition on their page In contact with. Moreover, they sent the photo on the very last day of the drawing and it won, among a huge number of participants, it’s simply amazing! I'll show it at the very end of the post :)

I probably shouldn't actually be reviewing these books because I'm not at all objective when it comes to Jamie Oliver. I have loved him for many years and Jamie’s amazing ability to literally “infect” cooking is very inspiring. I have many of his books, but, unfortunately, not all, although I really want to collect a complete collection.

The Jamie & Friends series is not really Jamie Oliver's recipes. These are recipes that were selected by him, prepared and then filmed by his team. Knowing Oliver's culinary creativity well, I would not have immediately guessed that the recipes were not his, because they are completely in his style - with a fairly large number of ingredients (especially a variety of spices), but at the same time, not difficult to prepare. There are seven books in the Jamie & Friends series, so I still have five more to buy. A big plus of these books is their very affordable price with high quality printing.

DIY Cranberry Cookies from a Jar

In the book "Jamie's Choice. New Year's Recipes" I was given a completely different cookie, but I stuck with the idea. This is so amazing, and why didn’t I think of it myself before? It turns out to be an original and unique gift for a loved one. You just need to beautifully layer the ingredients (excluding perishable foods, such as eggs or butter), close the jar with a lid and attach the recipe. I give the recipe for cranberry cookies as an example; cookies can be oatmeal or chocolate, or your favorite, family one. Don't forget to include in the recipe description any ingredients that are not included in the jar.

100-120 g flour (depending on the berries)
80 g almond flour
20 g corn starch
60-100 g of fresh cranberries (frozen must be thawed) or any other berries
100 g softened butter (we don’t add it to the jar, but we indicate it in the recipe)
poppy seed for sprinkling, optional
100 g granulated sugar

1. Beat all ingredients thoroughly with a mixer, except for berries.

2. Grind the berries with a blender (can be quite coarse) and transfer the mixture into the dough. Stir everything well and remove and roll into several “sausages”. Place on a cutting board and refrigerate for half an hour.

3. Preheat the oven to 180 degrees. Remove the dough from the refrigerator. If desired, the sausages can be rolled over the poppy seeds to make the cookies coated. Cut the sausages into rounds and place them on a parchment-lined baking sheet. Bake for about 20 minutes, until lightly browned.

Here is the original recipe from the book

Now about the book itself "Jamie's Choice. New Year's Recipes".

It seems to me that it’s already clear from the title that the recipes in the book are festive, ones that you won’t cook every day. This includes baking a three-kilogram pork leg, preparing a festive pate, and frying a five-kilogram turkey... Although, it seems to me, we don’t have to limit ourselves to the New Year, we also usually celebrate birthdays with a large group and here you can find interesting recipes for this.

I’ve already bookmarked this pate

The section deserves special attention Beverages, where recipes are given for spiced cider, negroni, mulled wine and lemonade... I definitely wanted to try everything before winter ends, we’ll definitely make something!

On the downside, I found an error in one recipe (Cranberry sorbet, p. 79). The composition contains sugar, but it is not mentioned in the recipe, although it should be. So be careful. Alas, this often happens in cookbooks; the human factor has not been canceled.

Persian lamb pie

And this is a recipe from a book "Jamie's Choice. Pies and other baked goods." A very tasty and filling pie with a rich spicy taste. I love lamb!

Olive oil
4 cloves garlic, finely chopped
2 onions, finely chopped
2 stalks celery, thinly sliced
1/2 tsp. turmeric
a pinch of ground cinnamon
1 tsp cumin (cumin)
600 g lean minced lamb
100 g dried cranberries
300 g cauliflower, cut into florets
250 g natural yoghurt
270 g phyllo dough
a pinch of cumin seeds (I also added black sesame seeds)
salt

1. Preheat the oven to 180C. Heat a little olive oil in a large frying pan or sauté pan over low heat and sauté the garlic, onion and celery with the turmeric, cinnamon and cumin for 10-15 minutes until the vegetables are soft but not browned. Transfer to a bowl and set aside.

2. Place the minced meat in a frying pan, increase the heat slightly and fry for several minutes until golden brown, breaking up any lumps. Return the vegetable mixture to the pan, add cranberries, cauliflower and pour in 200 ml of water (I didn’t add any). Simmer for 10-15 minutes until the liquid has evaporated and the cauliflower is cooked. Remove from the onion, add salt and stir in the yogurt. Let cool.

3. Remove the phyllo from the packaging, unroll one sheet and line the bottom of a 30cm tin so that the dough hangs over the sides. Brush with olive oil. Lay all the sheets on top of each other in this way, leaving the edges hanging down.

4. Place the filling on the dough and cover with the edges of the dough. Lightly brush with oil and sprinkle with cumin. Bake for 30-40 minutes until golden brown.

Pies and pies
- tarts and quiches
- Pies
- Cakes and buns

Moreover, each section presents sweet and non-sweet dishes. Everything is very beautiful and probably delicious. I already have a lot of bookmarks in this book. If I were asked to choose any one book from the entire series, I would definitely choose this one.

This handsome guy is next in my queue

And as always in Jamie's books, there is an ingredient index at the end of the book. Thank you very much for it!

Be sure to look through it, my advice! It's totally Jamie's style and the recipes are amazingly chosen.

P.S. And here is the photo that won the book :))

Classic! Well, what could be better than old proven recipes...

Suitable for those who avoid gluten.

Ingredients 50 pcs.

unsalted butter for greasing pan
4 large eggs (whites)
350 g sugar
350 g ground almonds
30 ml Amaretto liqueur
powdered sugar

Master class Amarettini

Florentine nut cookies

I published the recipe in my magazine... and said

Florentines are a welcome gift at any time of the year. Use this recipe to try our favorite chocolate and fruit flavor combinations—cherry and dark chocolate and orange and milk. Or create your own - with ginger, pistachios, white chocolate, cranberries - whatever!

Ingredients for 24 cookies

40 g dried cherries or candied orange peel
70 g sugar
20 g unsalted butter
2 teaspoons flour
60 ml creme fraiche (sour cream)
50 g almond petals
30g mixed seeds such as sunflower, sesame, poppy seeds (or nuts to taste)
150 g dark (70%) or milk chocolate

Master class by Jamie Oliver Florentine cookies

Watch the video

How to make Florentine cookies without baking!

Very simple!

Place in a frying pan

• - 50 g butter
• - 100 g sugar
• - 100 g brown sugar

and, stirring, cook caramel .

Add 1/4 tsp. baking soda and 50 g crème fraîche.

Pour into caramel

• — 100 g
• – 50 g dried cranberries
• - and 50 g of candied citrus zest.

To taste - a little grated ginger.

Mix.

Prepare the baking sheets - line them with paper or silicone mats.

Spoon out lumps of mixture.
Place the cookies in the refrigerator.

The person who organizes this wonderful December cookie marathon kindly allowed me to post several recipes at once. It was just very difficult for me to choose only one recipe, and since there were so many people who wanted to bake, I got one day, and there will be three recipes at once:) These are gingerbread cookies according to Jamie Oliver's recipe, Florentine cookies according to William Curley's recipe and white chocolate cookies according to the recipe of Pierre Hermé.

The tradition also requires a New Year or Christmas story from the participant. When I was little, my mother always involved me in preparing holiday desserts, I cut out cookies and decorated them. Then we didn’t have any beautiful metal special molds, she made patterns from cardboard, and I already cut out cookies from the dough using a knife. Then, at my relatives’ dacha, I leafed through the recently published “Burda Moden” magazines. And there were wonderful photographs of Christmas home decoration, gift decor, and recipes for magical sweets. For me at that time, many ingredients were completely inaccessible, and most of the recipes read like good science fiction. It was hard for me to imagine that many years later I would be able to buy a variety of molds, almonds, dyes, gingerbread spices, candied ginger, sugar sprinkles, etc. Now I can safely choose any recipe, and I have everything I need at home :) Over the past year, the amount of various forms, chocolate, nuts and other extremely important things in my kitchen has increased several times :) And now, as soon as even the slightest temporary window, I take great pleasure in indulging in my favorite activity - preparing sweet gifts for dear and beloved people for the New Year.

I take this opportunity to wish everyone who is celebrating today a Merry Christmas!

And if suddenly someone has not yet decided what to bake for these holidays, then I complicate the task by adding more...

Jamie Oliver's Divine Gingerbread Cookies

For the shortbread

• 130 g butter


• 70 g sugar


• 130 g flour


• 70 semolina or corn flour

Place on a baking sheet in a frame in a layer 2 cm thick, smooth out. prick with a fork and bake in an oven preheated to 150 degrees for about 50 minutes.

Cool and turn into crumbs with your hands.

For the ginger cookies

• 400 g shortbread crumbs


• 170 g brown sugar


• 3 teaspoons ground ginger


• 40 g candied citrus fruits


• 40 g candied ginger


• 70 g flour


• a pinch of baking powder


• 80 g honey (40 light and 40 dark)


• 70 g butter

Heat both types of honey with butter in a large saucepan, add the resulting ginger dough and stir. Place on a baking sheet in a 20 by 35 frame (I have 22 by 22), level and compact.
Bake in an oven preheated to 170 degrees for 10 minutes.

Sprinkle the still hot cookies with the remaining crumbs, cut into strips and let cool on the baking sheet.

1. Very unusual gingerbread cookies, both in design and taste. Apparently it's the candied orange peel and sandy ginger crumbs on top. By the way, it crumbles very much when eating the liver, so it’s better to eat it over a plate :)

2. Very homemade cookies with a cup of hot tea.

Florentine shortbread according to William Curley's recipe

For the chocolate sand base

• 250 g flour


• 50 g cocoa powder


• 185 g butter at room temperature


• 140 g sugar


• 25 g eggs (1/2)


• 20 g ground almonds

Roll out the dough into a rectangle 1 cm thick, place it on a baking sheet on a silicone mat in a frame 11 by 35 (I have 22 by 22), prick with a fork to let steam out. Place in the refrigerator for at least 30 minutes.

Bake in an oven preheated to 180 degrees for 20 minutes. At this time, prepare the top layer.

For the top layer

• 20 ml cream 35%


• 65 g butter


• 65 g powdered sugar


• 65 g liquid glucose


• 80 g almond petals


• 50 g cocoa nibs

Place this mixture on top of the sand base baked for 20 minutes, distribute evenly and bake for 10 minutes at 240 degrees until golden brown.

Remove from the oven, let cool slightly, remove the frame and cut into squares with a side of about 5-6 cm.

3. I have already made various versions of Florentine cookies several times, but for now this recipe is my favorite for the near future. Cocoa nibs add a special charm to these cookies and perfectly highlight the delicate chocolate-sandwich base.

4. The cookies hold their shape perfectly, look elegant and are ideal for sweet New Year's gifts.

White chocolate cookies according to Pierre Hermé's recipe

For cookies

• 260 g flour


• 5 g baking powder


• 3 g baking soda


• 170 g softened butter


• 190 g cane sugar


• 5 g salt


• 75 g eggs (1.5)


• 135 g peeled almonds


• 200 g white chocolate

Coarsely chop the almonds and cut the chocolate into pieces. Add almonds and chocolate to the butter mixture immediately along with sifted flour and baking soda.

Roll into a sausage with a diameter of 6 cm, wrap in film and refrigerate for at least 2 hours.

Remove the dough from the refrigerator and cut into 1 cm thick slices. Bake in an oven preheated to 170 degrees for 12 minutes, cool on a wire rack.

I made a sausage with a diameter of 5 cm, but next time I will make it even smaller, since the cookies greatly increase in size during baking. Even so, the cookies turned out too big in my opinion. Place no more than 9 pieces on a 30 by 40 baking sheet, leaving large gaps between the dough circles.

5. Delicate crumbly shortbread cookies. And the almond and sweet chocolate pieces contrast nicely with the light saltiness of the dough.

6. For some reason the recipe says that it should be stored in the refrigerator. But in my opinion, it does not contain any perishable ingredients that require refrigeration. So I’ll just keep it in a tightly closed box so it doesn’t dry out.

Cookie Club 2013

1. trampampulkanat Christmas house
2. lada_matushka "Arkhangelsk roe deer" in a modern way
3. zykerka_zuki Springerle
4. karaidel Twisted Cookies
umnicca Rye cookies
5. nelly_z Pecan logs
6. tania_bondarets Peanut butter snowflakes
7. trampampulkanat Zimtsterne/Cinnamon stars
8. karaidel Chocolate cinnamon cracks
aylo cat paws
9. weaverine "Dream" Tiles
10. monka_i_eda Thimble biscuits
11. flamebelle Shtolenki
12. shomova Stained glass cookies
13. margeriten26 Currant tallers
14. raechka_sav Bethlehem men
15. karaidel Canestrelli
kinda_cook Swedish cognac wreaths
16.

“I can’t even tell you how many years I dreamed of this book, the thickest of all my creations. I tried very hard to make it a book for all times. There are a lot of recipes available for beginners and experienced cooks, students and experienced housewives. I promise that guests who stop by for lunch will simply lose their heads... “

What's the simplest baking thing you can imagine? I have already published a simple recipe, but today we have the basics of all the basics. This is where probably 90% of the population of this planet begin to try their hand at baking. That simple homemade sweet, the ingredients for which you always have at home.

Have you already guessed what I mean? Of course you guessed it. And the point here is not my tips, but the fact that before reading this text you most likely read the title.

Recipe

An hour and a half before cooking, remove from the refrigerator. 250 gr. butter and leave outside until cooking begins.

If you don’t have time for this, you can put the oil in the microwave for 5-10 minutes. power. Be careful with the microwave, remember that the butter should be soft, but not melted.

Half an hour before cooking, turn on the oven to preheat to 150 degrees Celsius, top-bottom mode.

You can prepare the dough in different ways: beat the butter and sugar with a large spoon/fork, a mixer or a stand mixer. You can choose any path, I chose the last one.

Mix 250 g butter room temperature and 130 gr. Sahara in a large bowl or mixer bowl.

Now beat them into a fluffy light mass. If you don’t have a mixer, you will, of course, have to strain your muscles a little. If there is, then beat the mixture for about 2 minutes.

Sift into a bowl 250 gr. wheat flour first grade.

Add 130 gr. semolina. Instead of semolina, you can also use cornmeal or semolina.

Mix the mixture as best you can in the bowl using a spatula or spoon, then turn out onto a floured work surface and knead until smooth.

Next you will need a square mold with a side of +/- 22 cm. Roll out the dough to a thickness of 2 cm. Grease the mold with butter, transfer the dough into it and press it inside along the perimeter of the mold. Press the edges well.

If you don’t have a mold of the required size (like me), take a baking sheet with high sides (although this is not critical) and put the dough in it, form a square with sides of about 20 cm. By the way, I didn’t even roll out the dough, I put the ball on the baking sheet and compacted it with his hands. As a result, you should have a layer of dough approximately 1-1.2 cm thick.

Place the pan in the oven on the middle rack for 55 minutes.

When you take it out, generously sprinkle sugar on top, and when it has cooled slightly (after 5-10 minutes), cut the cookies into portions.