Delicious home-baked Gifts: Our 100 top recipes presented in one cookbook
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About this ebook
Whether it's a small gift or present, or that little something to cheer someone up or say thank you: homemade gifts from your kitchen are always very special! From sweet temptations like biscuits and pralines to wonderful jams, preserved fruit and hearty little nibbles, this lovingly compiled collection has a delightful recipe for every occasion.
Every confection is a delicious little morsel with a personal touch guaranteed to win over anyone.
- Every recipe comes with clear, step-by-step instructions and a great photo
- Over 100 classic, favourite and modern, trendy recipes from biscuits and pralines to wonderful jams, home preserves and other hearty nibbles
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Delicious home-baked Gifts - Naumann & Göbel Verlag
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Baked treats
Peanut butter puffs
Preparation time: approx. 35 minutes (plus baking and cooling time)
Makes 35
125 g flour
1 egg yolk
50 g caster sugar
pinch of salt
100 g soft butter
2 tbsp crunchy peanut butter
icing sugar for dusting
1Pre-heat the oven to 180 °C (Gas Mark 4; do not use the fan). Knead all of the ingredients for the dough together thoroughly.
2Making sure that your hands are cool, cover them in a light coating of flour, then pull off walnut-sized pieces of dough and roll them into balls. Place the balls of dough on a baking tray lined with baking parchment, not too close together, and press them flat with the back of a fork.
3Place on the middle shelf of the oven and bake for approx. 10 minutes until golden brown. Leave to cool on a wire rack, then dust lightly with icing sugar.
Black and white whirls
Preparation time: approx. 50 minutes (plus cooling and baking time)
Makes 40
150 g butter
75 g icing sugar
pinch of salt
1 vanilla pod
200 g flour
30 g dark cocoa powder
1 egg yolk
2 tbsp cream
1Stir the butter, icing sugar, salt and seeds from the vanilla pod together until smooth. Sieve in the flour and knead everything until it forms a pliable dough. Divide the dough in half. Sieve the cocoa powder over one half and knead it into the dough. Roll both doughs into balls, wrap in clingfilm and leave somewhere cool for 2 hours (do not refrigerate).
2Cut each ball of dough in half. Roll each half out into rectangles of equal size, each approx. 5 mm thick. Place a light rectangle on a dark rectangle and roll up tightly, starting from the long side. Make sure that you do not compress the dough when doing this or you will damage the black-and-white pattern. Do the same with the remaining light and dark dough.
3Preheat the oven to 180 °C (Gas Mark 4, fan oven 160 °C) and line a baking tray with baking parchment. Cut the rolls of dough into cookies, each approx. 5 mm thick, and place on the baking tray.
4Whisk the egg yolk with the cream and brush the cookies thinly with the mixture. Bake for approx. 12 minutes, then remove from the tray and leave to cool on a wire rack.
Black shortbread
Preparation time: approx. 35 minutes (plus cooling and baking time)
Makes 50
230 g butter
30 g dark couverture chocolate (70 % cocoa content)
250 g sugar
2 pinches of sea salt
400 g flour
4 tbsp cocoa powder
4 tbsp sugar for rolling
1Brown the butter lightly in a pan. Break the couverture chocolate into small pieces and melt in the butter. Pour the mixture into a bowl and refrigerate until firm. Beat the chocolate butter with an electric whisk until frothy, then stir in the sugar and salt.
2Mix the flour with the cocoa powder and sieve it into the chocolate mixture. Stir with a dough hook until it forms a crumbly mass, then quickly knead to a smooth dough. Work the dough into a roll with a diameter of approx. 6 cm, then roll it in the rest of the sugar. Wrap in clingfilm and leave somewhere cool for 1