уторак, 22. новембар 2016.

Jelka od keksića * Cookies Xmas tree



Scroll down for Recipe in English

Eto polako vežbamo za praznike. Jedna lepa ideja koja može lako poslužiti i kao ukras na prazničnom stolu. Dekoracije na kraju je pravila moja devojčica, zato ima tako mnogo čokolade

Sastojci, Testo

3 1/3 šolje (500g) brašna
1 kašičica sode bikarbone
1 kašičica praška za pecivo
3 kašičice djumbira
1/2 kašičice kardamoma u prahu
150 g neslanog putera, omekšalog
175 g smedjeg šećera
1 jaje
1 belance

Čokoladni premaz

100 g tamne čokolade, najboljeg kvaliteta
150 g neslanog putera
200 g šećera u prahu

Priprema 



Priprema testa

Predgrejemo rernu na 180 stepeni C
Prosejemo brašno, prašak za pecivo, sodu bikarbonu, kardamom i djumbir i prstohvat soli

Mikserom ulupamo šečer i puter u vašdušastu masu. Dodamo istopljenu čokoladu i jaje.
Postepeno na niskoj brzini dodajemo brašno, dok se sve lepo ne sjedini.
Podelimo testo na pola i zamotamo u plastičnu foliju. Ostavimo u frižider 30 minuta.

Izrolamo testo izmedju dva pek papira do debljine 4 mm.  Modlicama vadimo prvo najveće zvezde pa od ostatka male.



Na ravnoj tepsiji sa pek appirom , prvo pečemo velike zvezde oko 8 minuta
Posle toga manje  5 do 7 minuta

Ostavimo sve d ase ohladi u tepsiji oko 5 minuta pa poredjamo na žicu.
Kada su s eohladili premažemo čokoladnim prelivom i ostavimo da se stegne oko 15 minuta
Sada redjamo zvezde

Umutimo belance  i dodajemo šečer u prahu dok dobijemo gušću masu. Ovo će nam služiti da spajamo redove naše jelke

Dekorišemo po želji.


Čokoladni preliv

Usitnimo čokoladu pa stavimo u činiju. koju stavimo na šerpu sa vodom. Pazite da voda ne dodiruje dno činije.

Ostavimo da se ohladi (toliko da kad je pipnemo nije više vruća)
Umutimo u nju puter , šećer pa vanilu.

******************************************************************

 Cookies, Xmas tree

Slowly we are practising our festive baking. This is pretty simple to make and is not only nice cookie but can be a great decoration on your table. Final decoration was doen by little hands thats why there is so much chocolate







Ingredients , Dough
  • 3 1/3 cups (500g) plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 150 g unsalted butter, softened
  • 175 g dark brown sugar
  • 1 egg
  • 1 eggwhite


  • Chocolate Icing

  • 100 g good-quality dark chocolate
  • 100 g unsalted butter, softened
  • 200 g icing sugar
  • 1 tsp vanilla extract
  • milk, to loosen

Create cookies

Preheat oven to 180°C. Sift flour, baking powder, bicarbonate of soda, spices and a pinch of salt into a bowl.
Using an electric mixer, beat butter and brown sugar until fluffy. On low speed, beat in sifted dry ingredients until mixture comes together. Divide dough in 1/2. Wrap separately in plastic. Refrigerate for 30 minutes.

Roll out dough halves between baking paper until 4mm thick. Using star templates and  Using  smaller cutter, cut out as many stars as possible from remaining dough.
Place same sized stars together, 3cm apart, on baking paper-lined oven trays. Bake larger stars for 8-10 minutes; smaller stars for 5-7 minutes or until deep golden. Stand biscuits for 5 minutes. Transfer to wire racks to cool.
Cover with chocolate Icing and let them set about 15 minutes
Place eggwhite in a bowl. Stir in icing sugar, 2 tbs at a time, until combined.


Stack the largest stars at offset angles, placing 2-3, smaller stars in between. Glue each layer with icing. Continue stacking in decreasing size until all bigstars are used. Finish with one small star flat and a second one upright. Use icing as ‘glue’ to decorate tree with cachous.

Chocolate Icing


  1. Melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Allow to cool until the chocolate no longer feels hot to the touch.
  2. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
  3. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
  4. This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake.


Tie up remaining small stars to look like presents. Leave tree to set for 1 hour. Serve dusted with icing sugar.


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