Eat Me Cookies

Ingredients (20):

Chocolate sable:

• 2.5 dl All Purpose Flour

• 1.75 dl Sugar

• 150 g Butter

• 1 Egg Yolk

• 85 g Ice Cold Chocolate

• 0.75 dl Cocoa Powder

• 1/2 Teaspoon Vanilla Extract

• 1/8 Teaspoon Baking Soda

• 1/4 Teaspoon Fine Sea Salt

Vanilla sable:

• 4.75 dl Flour

• 1.75 dl Sugar

• 150 g Butter

• 2 Egg Yolks

• 2 Teaspoons Vanilla Extract

• 1/4 Teaspoon Fine Sea Salt

Icing:

• 2 dl icing sugar

• 2 tsp milk or lemon

• food colours

How to:

Vanilla Sable

Preheat oven to 170ºC.

In a bowl, whisk salt and flour until well combined. In a larger mixing bowl, using a hand mixer cream butter and sugar until light and fluffy. Beat in the egg yolks and vanilla. Combine the wet and dry ingredients. 

Form the dough into a disc and wrap in plastic. Refrigerate for an hour.

Chocolate Sable

Using a cheese grater to grate the chocolate bar and then freeze the grated chocolate.

In a mixing bowl, whisk together flour, cocoa powder, baking soda and salt. In a large mixing bowl beat the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla and then combine the flour mixture and the chocolate with the butter mixture and mix until well combined. 

Form the dough into a disc and wrap it in plastic. Refrigerate for an hour.

Checkerboard

Create a template by drawing a 9cm * 18 cm rectangle onto a piece of parchment paper.

Shape about half of the vanilla dough neatly inside the rectangle and then gently flatten with a rolling pin. Wrap with parchment paper and return it to the fridge.

Repeat the same steps with the chocolate sable.

Remove vanilla dough and use a ruler to measure out 1 cm markers on the short sides of the rectangle and using a sharp knife and a ruler cut the rectangle into strips.

Repeat steps with the chocolate dough.

Use egg wash to paint the insides of each strip of dough and then glue the strips together, alternating chocolate and vanilla. Wrap in parchment and freeze for 20 minutes.

Cut cookie squares about 1 cm thick. Place cookies on a parchment-lined baking sheet and bake for 15 minutes.

Roll out the excess dough to about 0.5 cm thick and cut out circles, stars or other fun shapes. Place them on a parchment-lined baking sheet and bake for 15 minutes.

Icing:

Stir together the ingredients and divide into equal amount of small bowls as colours you want. Add the food colouring and start decorating. 

Remember, if you do more than one layer of icing make sure that the first has harden! ^^

Cocoa Puffs Cereal Bars

Ingredients (50):

Bars:

• 2 tbsp butter

• 180 g mini marshmallows

• 9 dl Cocoa Puffs or Nesquik

How to:

Line a 18*24 cm baking sheet with parchment paper. Melt the butter in a medium pan over low heat, add the marshmallows and stir until fully melted. Remove from heat and stir in the Cocoa Puffs, make sure to stir it all together really well  or else you will get a marshmallow layer on the bottom of the pan and it’s not so tasty as one might think. 

Press the cereal into the prepared baking dish with a spatula, then let it cool completely.

Cut it into 12 squares and serve :)

Fire: Flaming fire flakes

Ingredients (1 liter):

• 10 dl Cornflakes

• 3 tbsp sesame oil

• 1 tbsp sugar

• 1 tsp. salt

• 0.5 tsp. Pepper

• 1 tsp. Onion powder

• 0.25 tsp. Chile flakes

• 0.25 tsp. Paprika

• 0.5 tsp Chili powder

• 0.5 tsp cayenne pepper

• 1 tsp. Garlic powder

How to:

Preheat the oven to 135C. In a bowl whisk together all the spices until combined. Then Pour the corn flakes into a large container with a lid and then add the sesame oil. Close the lid and shake the container until all the flakes are coated with the oil. 
Add the spice mixture and close and shake again. Line a baking tray with a parchment paper and pour the flakes onto it. Spread them out as much as possible and bake them for about 15 minutes. Serve while hot. 

Saffron Snap Cookies

Ingredients (50):

Cookies:

• 1 dl sugar

• 0.5 dl treacle

• 0.5 dl water

• 60 g butter

• 0.5 g saffron*

• 0.5 tbsp baking powder

• 3.5 dl wheat flour (ad a bit more i needed)

*(If you want to do regular “pepparkaka” or “ginger snap cookies” change the saffron to: 0,5 tbsp cinnamon, 1 tsp cardamom, 1 tsp clove, 1 tsp ginger )

Icing:

• 4 dl icing sugar

• 1 egg white

• 0.5 tsp lemon

• food dye

How to:

In a small saucepan add the sugar, treacle and water and turn it to boil then remove from the stove. Put the butter and all the spices in a bowl and pour the sugar-treacle syrup over it and blend until the butter has blended and let it cool for a bit. 

Mix the flour with the baking powder and gradually add it to the syrup and with the help of a wooden spoon mix it until it becomes a nice dough. Then let it rest in the fridge for 1-2 day before making the cookies. 

Making the cookies:

Turn the oven to 200 C. 

Roll it out on a floured board and cut out pieces with some fun cookie cutters. Line a baking sheet with parchment paper and put the cookies on to it. Put it in the oven and let it bake for 4-6 minutes. Watch it constantly to make sure not to burn them.

Icing:

Mix all the ingredients and dived into as many bowls as you will need colors. Put the icing into icing bags and after the cookies have cooled down decorate them with the icing.

Raspberry Meringue

ingredients:

Meringue:

• 4 egg whites

• 1.5 dl sugar

• 3 tbsp seedless raspberry jam

• few drops pink gel food coloring (optional)

How to:

Preheat the oven to 75-80C. 

Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and continue whipping the mixture until it’s stiff and glossy. Place the jam and food coloring in a small bowl and fold in about 1 dl of the meringue. Then transfer the mixture back intro the rest of the meringue and fold again gently to combine.

Pipe rose shapes onto a parchment lined baking sheet and bake for 2-3 hours until the meringues are very dry and can be easily removed off the parchment.

Brown Ale & Bacon Brittles

ingredients: ( 1 baking sheet)

Brittles:

• 0.5 dl Brown ale ( I used Newcastle Brown Ale)

• 2 dl sugar

• 1 dl corn syrup

• 3 tbsp butter

• 1 tsp baking soda

• 1 dl pecans, chopped

• 6 slices of bacon, cooked until crispy and chopped

• 0.5 tsp salt

• 1 pinch cayenne pepper

How to:

Line a baking sheet with parchment paper and set aside. Combine bacon, pecans, salt and cayenne in a bowl and set aside as well. 

In a saucepan, combine beer, sugar, and corn syrup until well mixed. Over medium-high heat, bring mixture to 120 C, without stirring. Add in butter and stir constantly until mixture reaches 160 C. Remove from heat and quickly stir in the baking soda (mixture will foam up). Fold in nut and bacon mixture. Pour onto lined baking sheet and spread mixture out evenly.

Let harden (and cool) completely, then break into pieces. Enjoy.

Treacletart(lets)

ingredients: (6 servings)

Tartlets:

• 6 tartshells

• 5 dl golden syrup

• 2 tbsp butter

• 3 tbsp heavy cream

• 0.5 dl bread crumbs

• 1 large egg

How to:

Turn your oven on 175C.

Add the syrup and butter into a small saucepan and heat on low heat until butter melts. Turn off the heat and add the heavy cream, then whisk constantly and add the breadcrumbs and the egg. Add the filling into to the tart shells and place in the oven for 45-50 minutes. Allow to cool completely and enjoy.

Pop Kelp

ingredients:

Popcorn:

• 1 dl popcorn kernels

• 1 tbsp coconut oil

Matcha caramel:

• 1 dl water

• 2 dl sugar

• 1 tbsp coconut oil

• 2 tsp matcha powder

Assemble:

• 1 tsp salt

• 1 nori sheet

How to:

Pop the popcorn.

In a small saucepan, add water and sugar on medium heat and stir to dissolve the sugar. Let it come to a low simmer and let it reduce to about half (about 5 minutes). Take the saucepan of the heat and whisk in the coconut oil and the matcha powder, then let it rest for about 5-10 minutes (if you pour it on too soon the popcorn will get soggy.) 

Pour the mixture over the popcorn and blend to make sure all is covered with the green syrup, then spread it out on a baking sheets lined with parchment paper in one even layer. Let dry for at least 2 hours. 

Toast the nori sheet on both sides then tear it into small bits, mix the caramel popcorn, nori sheet pieces and some salt and you have your kelp pop! 

Carrot Cake Balls

ingredients (4 pieces):

Carrot Cake:

• 2 dl finely shredded carrot

• 5 dates

• 6 walnuts

• 0.5 tsp cinnamon

Icing:

• 1 dl cashew (soaked for 2 hours)

• 1 dl raw coconut water

• 1 date

• 2 tsp lemon juice

• 1 tsp vanilla

How to:

Carrot Cake Balls:

Blend the carrot, dates, walnuts and cinnamon in a food processor. Roll into 6 balls and place them in the fridge for 1-2 hours.

Icing:

Blend the cashews, coconut water, date, lemon juice and vanilla in a blender for a couple of minutes until it’s nice and smooth. Dip the balls into the icing and and put them back into the fridge for another hour.

Hotpie’s Wolfbread

ingredients (4 pieces):

Dough:

• 9 dl all purpose flour

• 1 tsp baking soda

• 4 tbsp brown sugar

• 1,5 tsp salt

• 4 dl buttermilk

• 55g butter, cubed & ice cold

• 1 egg

• 1 tsp orange zest
  

How to:

Turn the oven at 175 C.

In a large bowl mix flour, brown sugar, baking soda and salt. Add butter and mix until the dough is dry and crumbly. In a medium bowl, combine buttermilk, egg and orange zest. Combine wet and dry ingredients and knead the dough for a couple of minutes and then place it back into bowl. Cover and let rest for 30 minutes.

Roll out dough and cut into the shape of 4 Direwolfs. (This doesn’t have to be perfect, Hotpie’s wasn’t either). Place onto a baking sheet and brush with egg wash. Bake for 20 minutes or until golden brown.

Flirty Heart Cookies

ingredients (25-50 pieces):

Cookies:

• 80 g powder sugar florsocker

• 1 tbsp vanilla sugar

• 4,5 dl vetemjöl

• 180 g butter

• 1 egg

• 0,5 -1 dl raspberry jam or jelly

How to:

Turn the oven at 175 C.

Mix all the dry ingredients then add the butter and blend until crumbly. Lastly add the egg and mix it into nice dough. Put the dough between to parchment papers and roll it out to a 0,5 cm thickness and put it in the fridge for about 10 minutes.

Then take it out and cut out heart shapes, on half the hearts cut out a smaller heart in the middle as well. Add about 0,5 tsp of raspberry jam/jelly on every big heart and put the heart with heart shape holes on them.

Put them on lined baking sheet and bake them for about 12 minutes.

Cheese Biscuits (Västerbottensost-Pogácsa)

ingredients (35 pieces):

• 35 g yeast (fresh)

• 1 dl milk (37C)

• 180g butter

• 420g flour

• 1,5 tsp salt

• 1 egg

• 100g creme fraiche

• 100g västerbotten cheese

• 1 egg (to brush on top)

How to:

Blend the yeast with the milk until the yeast has dissolved. In a different container mix the butter with the flour to a crumbly consistency.

Then add the salt, egg, creme fraiche and the milk-yeast blend. Knead the dough for about 15 minutes and let it rest for 30 minutes under a towel.

Flour the working table and roll the dough out to a big square, then spread ⅔ of the cheese on it. Now mark out the dough into 3 parts horizontally. Fold the closest part to you over the second one, then take the top part and fold it over it all. Do the same thing vertically (the sides). Let it rest for 30 minutes.

Do this 2 more times (roll out, fold horizontally and vertically and rest 30 minutes).

Turn you oven on 200C

Roll out the dough again to 1,5 cm thickness and cut into 35 squares. Places the squares on a baking sheet with 1 cm room between each piece. Wash with egg wash and pour the rest of the cheese on top. Put in the oven for 15-20 minutes, enjoy!

Sailor Scout breadsticks

ingredients (25-50 pieces):

Breadsticks:

• 10 g yeast

• 3,5 dl water

• 2 tbsp olive oil

• 8 dl flour

• 1,5 tsp salt

• sesame seeds, poppy seeds or sea salt

• 1 egg (to brush on top)

How to:

Blend all the ingredients, and let it rest under a towel for 45 minutes. Then pour the mixture onto a flour cover surface and cut them into 15g pieces. Then roll each piece to 10 cm sticks and then starting over making them inte 25cm sticks. Shape them into the sailor scout shapes and put them on a lined baking sheet. Cover with a damped towel and let them rest for 1 hour.

Turn your oven on 225C.

Brush the breadsticks with an egg wash and spread some seeds on them, then put them in the oven for 8-10 minutes. Let the sticks rest on a wire rack, if possible until the next day. Enjoy!

Sootballs (Arrack balls)

Ingredients (8-10 servings):

• 3,5 dl cake crumbs

• 100 g room temperature butter

• 1 dl icing sugar

• 2 tbsp cacao powder

• 1 tsp vanilla extract

• 1-2 tbsp arrack essence

• 200 g dark chocolate (70%)

• black sprinkles

• candy eyes

How to:

Mix the butter, cacao powder, vanilla extract and sugar in a bowl. Add the crumbs and arrack essence and mix everything together, then roll the dough into about 8 balls and let it cool down in the fridge for 1 hour.

Melt the chocolate. Take out the dough from the fridge and dipp the balls into the chocolate and then into the sprinkles, add two candy eyes and put them back in the fridge to solidify.

Tasty Pumpkin Seeds

Ingredients (8-10 servings):

• 1 dl pumpkin seeds

• 1 tsp olive oil

• 1 tbsp grated parmesan cheese

• 1/2 tsp basil

• 1/2 tsp oregano

• 1/4 tsp sea salt

• 1/4 tsp garlic powder

How to:

Turn your oven on 150 C. Pour the pumpkin seeds into a ziplock bag and add the olive oil, shake until all the seeds are covered. In a bowl mix all the spices and pour the seeds into it, stir until all is covered. Lastly put parchment paper over the baking sheet and and spread out the seeds on it. Leave it in the oven for 20-30 minutes, stir occasionally.