Gość: madzi1
IP: *.acn.waw.pl
30.11.06, 13:37
jako iz swieta sie zblizaja, a wiec czas pieczenia ciasteczek, mam przepis
ale jest po angielsku :/ a u mnie z angielskim kiepsko w tym temacie,
proooosze bardzo o przetlumaczenie, moze i wam sie przyda :)
Chocolate Ginger Leaves and Acorns
MAKES 4 DOZEN
2 1/2 cups all-purpose flour, plus more for work surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (11/2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
1 tablespoon peeled grated fresh ginger
Fine sanding sugar, for sprinkling
1. Preheat oven to 325°. Whisk together flour, cocoa powder, spices,
salt, baking powder, and baking soda in medium bowl.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with
the paddle attachment; mix on medium speed until pale and fluffy, about 4
minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce
speed to low. Add flour mixture; mix until just combined.
3. Halve dough; shape into disks.Wrap each disk in plastic; refrigerate
until cold, about 1 hour.Working with 1 disk at a time, roll out dough on a
lightly floured surface to a G inch thick. (If dough becomes too soft at any
time, freeze until firm.) Cut out shapes with 3-inch acorn- or leaf-shape
cookie cutters; space 1 inch apart on baking sheets lined with parchment
paper. Refrigerate until firm, about 20 minutes.
4. Score designs with a paring knife; sprinkle with sanding sugar. Bake,
rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets
on wire racks. Store cookies in an airtight container at room temperature up
to 5 days.