Placek with Chocolate, Nuts & Sultanas

I have been making this placek (low flat cake) for years but I cannot remember where I got the recipes from.

The cake varies every time I make it as I alter the type or amount of each chocolate used and I also alter the dried fruit and nuts.

It is not quite a Polish recipe as  Demerara sugar is used rather than granulated & this is not a typical Polish ingredient.


Sugar is produced from either sugar cane (a perennial grass) or sugar beet (a tap root).  When sugar cane is refined you get lots of partially refined products such as: treacle, golden syrup, Demerara sugar & various other brown sugars.

Demerara sugar is so named after a region in Guyana where it was first produced.

When sugar beet is used to make sugar you do not get all these brown sugars.

In Poland the main sugar products on sale are granulated sugar and icing sugar, also you can find vanilla sugar, for baking, which is sold in little sachet which contain one tablespoon of sugar.


120g butter or block margarine

120g Demerara sugar

2 eggs

120g self raising flour

1/4 teaspoon of vanilla essence

100g chopped chocolate (can be a mixture of dark, milk & white)

100g chopped nuts

80g sultanas (or currants or raisins)


I think dried cranberries might work well here  but have not tried these as yet.


Grease and line a 21 x 26 cms baking tray.

Pre-heat the oven to GM4 – 180°C

Chop the nuts and the chocolate.

Mix the nuts, chocolate & sultanas together.



Cream together the butter and Demerera sugar.

Mix in the vanilla essence and the eggs.

Mix in the nut mixture.

Gently fold in the flour.

Put the mixture into a baking tray.

Bake for around 30 – 35 minutes.



Leave to cool in the tin.

Cut into squares to serve.


Served on Royal Grafton – Woodside – 1950s







American Crescent Cookies

These cookies were made for me by my aunt on my visit to America, many years ago.

She said that she often made these for Christmas.  I have adjusted the recipe to weights rather than cups as I find that easier.  Also below I have the ingredients for  just half the original amount which will  make around 12 largish cookies … so you can try them out .


110g butter

2 and 1/2 tablespoons of granulated sugar

1 teaspoon of vanilla essence

1/2 tablespoon of water

130g plain flour

1/4 teaspoon salt

120g chopped pecans  (or you can use walnuts)

Icing sugar for finishing.


Pre-heat the oven to GM3 – 160ºC

Grease 2 baking sheets.

Cream the butter, sugar, vanilla essence and water together.

Add the flour and the salt.

Stir in the chopped pecans.


Take amounts of the mixture larger than a walnut and press this together in your hands – it will stick together easily –  shape it  into a crescent.

Place them on a greased baking sheet.

Bake for around 25 minutes.

Let them cool for a few minutes and then dredge or roll them in icing sugar.



Served on a tea plate by Royal Grafton – Woodside –  1950s

Whilst I have been writing this post I mentioned it in an email to my cousin who wrote

“Do you know we still use that recipe particularly at Christmas but I can eat them any time. I like them as crescents but also as thumbprint style with a dab of perhaps raspberry, strawberry or apricot preserves–and then powdered sugar sifted on top.” 

and also

“As you know, the recipe calls for butter and my feeling is, anything is better with butter! My best friend gave me a little kitchen plaque that says, “I believe in the unparalleled power of butter!”

So I tried these out using raspberry jam – delicious!


Plates are an unnamed Waterlily design by

Taylor & Kent, Longton, England