EQ2 FURNITURE



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Cookies Recipes by Leucosia
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Inspiration for:
Leucosia's Humanoid Recipes
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Discovered on 13 Jun 2012 at 3:00:00 PDT.
                               SPECULOOS

1kg flour
300g butter
600g brown sugar
0.1 l water
1 pinch of salt
2 eggs (optional)
1 teaspoon baking powder (optional)
1 teaspoon vanilla extract (optional)
1 tablespoon spices

Spices mix:

3 1/2 teaspoon grinded cinnamon
1 tablespoon grinded nutmeg
1 tablespoon grinded clover
2 teaspoon grinded ginger
1 teaspoon cardamom
1 teaspoon white pepper
Only NEEDED spices are cinnamom and clover

mix together butter, brow sugard, spices, aroma and water until it makes a cream. Add slowly the water to the mix.

Add slowly flour and baking powder and mix until it makes a thick paste. Don't mix too long.
If the dough starts to stick, put it a little time in a fridge.


Roll it out at 4-5 millimeters thick and cut out shapes or squares.

Bake at 175-200 °C for 10-15 minutes.


Addind eggs or baking powder will make the cookies softer, so it all depends on your taste: do you like soft or hard cookies?



                         CONGOLAIS

125g coconut powder
75g sugar
2 eggs
1 packet of vanilla sugar

Mix everything together.

Let the dough cool for 30 minutes in a fridge

Shape little pyramids with it

Cook at 180°C for 10 minutes until the top starts to turn a little brown.



It's not the regular "congolais" recipe which
is made with only egg whites. Both are pretty nice.


                             MONTECAO

1 kg flour
1/2 kg sugar
1/2 litre oil
powdered cinnamon
powdered vanilla (optional)
orange flower water

Mix flour, sugar, oil and vanilla.
Add a little bit of orange flower water to make the paste stick a bit better.

Make balls of dough and put a pinch of cinnamon on top.

Cook at 150°C for 20 minutes. The cookies should be very soft and crumbling under
the teeth. You can cook a bit more if you want them harder.
Those can be flavored with cocoa or more cinnamon.

                              SABLE

The sablé is my favorite cookie and can be flavored with mostly anything, be it cocoal, vanilla extract, almond extract, almond powder, orange extract and so on.

500g flour
200g sugar
250g butter
1 egg
1 pinch of salt

Mix sugar and egg until it makes a white cream.
Add in butter and flavors.
Add the flour and mix until the butter is
well spread out.

Form a ball with the dough and roll it to form a "sausage" and then slice it in disk (1 cm thick)


At this stage, you can add a bit of marzipan on top of each cookie.

Cook at 180 °C for 15 minutes until it turns a golden brown on top.







          SOHAAN-E ASALI (Iranian recipe)

150g fine sugar
3-4 tablespoon thick honey
100g cooking oil
1 teaspoon saffron
1/2 teaspoon cardamom
150g almonds
100g pistachios

Wash and thinly slice almonds, then allow to dry. Thinly slice pistachios. Mix sugar, honey and oil and cook over high heat stirring occasionally until sugar melts and turns golden.

Add almonds and continue cooking while stirring occasionally until almonds also turn golden. Avoid too much stirring of the mix. Dissolve saffron in a bit of hot water and add to the mix.


Pour some oil on a flat tray and rub over the entire surface. Pour a small amount of the mix on the tray. If it solidifies quickly, the mix is ready, Turn the heat very low.

Pour small portions of the mix using a teaspoon on the tray at equal distances so that the portions do not touch. As soon as each portion is poured on the tray, place a few slices of pistachio on top. Allow to cool.

Separate the sohaan from the tray using a knife and keep in a covered container.









                HALVA (Iranian recipe)

250g wheat flour
200g sugar
200g oil
1/2 tablespoon saffron
1/2 cup rosewater
crushed pistachio and almonds

Heat oil in a frying pan until it is hot.

Add flour, reduce heat and stir frequently until the mix changes colour to golden,
thickens and becomes fragrant.

Add sugar to one glass of water and bring to a boil.

Add saffron and rosewater and stir.

Let flour cool slightly, then add the mix and stir well.

If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.