Tag: Small Cakes

Ciasta i Ciasteczka – magazine inspirations

  • Whenever I go to Poland I try to get some magazines and books to add my collection and to give me new ideas.
  • This time I bought two magazines which have recipes for cakes and biscuits/ small cakes or cookies.
  • Known in Poland as ciasta and ciasteczka.
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  • Do you get excited by new cookery books and magazines?
  • I bookmark all the ones I think I will try.
  • As this is autumn many are for nuts, chocolate and spices.
  • Also a few fruity one and there is one that contains twaórog (curd cheese) .
  • Hopefully in the next few weeks I will be trying out many of these.

St Martin’s Croissants

  • St Martin’s Day (swietomarciński) is 11 November.*
  • These rogaliki – crescents or horns  or Marcińki are traditionally eaten around that day.
  • The recipe originates from Poznań – but the bakeries in Gdańsk had many for sale at the end of October when I was there.
  • The ones in the bakeries were much smaller than ones I have made in the past – see photo at the bottom right hand side.
  • *
  • The pastry is a flaky yeast pastry.
  • The filling is a poppy seed and dried fruit filling (some recipes add chopped nuts as well).
  • They are delicious.
  • White poppy seeds are often used  – I have not seen these here in England.
  • * Since 1918 – 11 November is also Independence Day
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INGREDIENTS – Filling

  • 100g poppy seeds
  • 300ml milk
  • 2 tablespoons of runny honey
  • 1 tablespoon of semolina
  • 1 egg yolk
  • 50g mixed peel
  • 75g sultanas

Method

  • Put the poppy seeds and milk into a saucepan and simmer then together for 30 minutes, stirring occasionally to stop any sticking or burning.
  • The aim is to cook the seeds and adsorb as much of the milk as possible.
  • You need to watch this carefully and keep adjusting the heat to stop the mixture burning.
  • Keep stirring and heating until the milk is absorbed.
  • The poppy seeds then need to be crushed, I use a hand held blender for about 5 minutes which I find is the easiest way.
  • Once crushed, add the semolina, mixed peel and sultanas
  • Whisk the egg yolk and honey together until this is thick and creamy and then add this to the mixture.
  • Leave to cool before using.

Ingredients – Pastry

Leaven – Starter

  • 150g plain flour
  • 200ml warm milk
  • 4 tablespoons of granulated sugar
  • 1 pkt of dried yeast (= 1 tablespoon)

Rest of Ingredients

  • 300g plain flour
  • 100g butter
  • 2 yolks
  • *
  • a little more milk might be needed 
  • Egg white to glaze
  • For layering
  • Around 180g of butter

Method

  • Mix the yeast and sugar into the hand hot milk.
  • Put 150g of flour into a bowl and mix in the milk mixture until it is like double cream.
  • Cover the bowl and leave it to rise.
  • *
  • Rub the butter into the 300g of flour until it is like breadcrumbs.
  • Add the egg yolks and the yeast starter.
  • Mix till you get a soft dough – you might need to add a tablespoon or so of milk – depends on the flour.
  • Knead the dough till you have a nice smooth ball.
  • Leave in a bowl, covered, to rise and double in size.
  • *
  • Place the butter into a dish and leave at room temperature to soften.
  • Knead the risen dough lightly for a few minutes.
  • **
  • Roll out the dough out thinly into a large rectangle.
  • Spread a around a sixth of the butter over 2/3rds of the surface.
  • Fold the dough without the butter over a third of the dough.
  • Fold the rest of the dough over this – making a rectangle.
  • Turn the dough by 90°.
  • Repeat the rolling, butter spreading and folding
  • Leave to rest for around 10 minutes.
  • ***
  • Repeat from ** to *** twice.
  • *
  • Cover the dough in greaseproof paper and place in the fridge for about 30 minutes or longer if you do not want to use just straight away.
  • When you want to use the dough take it out of the fridge for 20 minutes first.
  • *
  • Pre-heat the oven to GM 4 – 180°C
  • Grease two baking sheets.
  • Roll the dough out into a rectangle to use.
  • *
  • With a knife or pizza cutter divide the dough into 8 or 16 triangles.
  • Place a teaspoon of filling at the fat end.
  • Roll up the triangle from the fat end to get the horn shape.
  • You can curve it slightly.
  • Place them on a baking sheet – as far apart as possible.
  • Repeat with the rest of the dough.
  • Brush the tops with egg white.
  • Cover loosely and leave for about 15 minutes.
  • Bake for around 14 – 15 minutes.

NOTE

Spelt Scones – Updated

The updating of this recipe has been the use of different dried fruits.

Instead of sultanas or raisins – option 1 was to use chopped dried apricots and option 2 was to use dried cranberries.

All versions are lovely.

This recipe is a cross between an English scone and soda bread.

In Poland you might call these babeczki – little buns or bułeczki – little bread buns or even ciasteczka.

Spelt flour gives these a lovely taste.

Ingredients

  • 250g spelt flour
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 30g of demerara or granulated sugar  & 1/2 tablespoon
  • 80g of sultanas or raisins *
  • 65g butter – chilled and diced
  • 2 tablespoons of yoghurt & milk to make 125ml of liquid
  • 1 egg

Method

  • Line a baking sheet with grease-proof paper.
  • Preheat the oven to GM7 – 220°C.
  • Mix the flour, baking powder and salt together.
  • Add the butter and mix in with the flour to make breadcrumbs.
  • Add the 30g of sugar.
  • Add the sultanas or raisins.
  • Lightly mix the egg into the yoghurt/milk mixture.
  • Make a well in the flour mixture and pour in the egg mixture.
  • With a knife work the mixture together to make a damp rough ball.
  • Turn the ball of dough on the the baking sheet.
  • Form into a flattened disc around 20cm in diameter.
  • Sprinkle with the 1/2 tablespoon of the demerara sugar.
  • Deeply score the disc into eight sections.
  • Bake for 15 – 20 minutes until golden and firm.

They tastes delicious freshly baked with butter & the next day slightly warmed or toasted.

Served here on  Ansley – Las Palmas tea plates from the 1960s and on Queen Anne tea plates.

*Option 1 instead of sultanas or raisins use dried apricots cut into small pieces

Spelt&apricot

*Option 2 instead of sultanas or raisins use dried cranberries

Ciasteczka

  • 4 July celebration – I have just done 8 years of Blogging!
  • My first two posts were My Polish Background and then Polish Cakes.
  • I have still got lots more recipes to write about as I find more books and magazines, and friends and family give me some of their recipes.
  • Today this is post number 600.
  • It is a simple recipe, which I would have made when young.
  • Ciasteczka is the Polish for small cakes or biscuits,
  • These are soft and crumbly.
  • The secret is not to over work the soft dough.

Ingredients

225g plain flour

2 & ½ teaspoons of baking powder

125g butter

¼ teaspoon salt

80g granulated sugar

80g currants

1 egg – beaten

Milk to mix – around 5 to 6 tablespoons

Method

Pre-heat the oven to GM7 – 220°C.

Grease  two baking trays.

Rub the butter into the flour.

Add the currants, sugar and salt.

Make a well in the centre and add the beaten egg

Mix in the milk bit by bit to make a soft dough – you might not need it all.

Press out the dough on a floured board to about 1cm thickness.

Use a 7cm cutter to cut out circles.

Gather up the scraps together and cut more circles.

This should make around 12 circles.

Bake for 10 -14 minutes till lightly golden on top.

Remove from the tray and cool on a cake rack.

Mince Pies with Apple Mincemeat

 

I make these with the pastry that I learnt from my mother  – a variation on kruche & półkruche,  pastry (a richer shortcrust pastry).  Using the proportion of 2 parts flour to 1 part butter.

Rather than the classic mincemeat – these were made with Apple mincemeat,  which is lighter and more tart.

Ingredients – Pastry

  • 1500g plain flour
  • 75g butter 
  • 1-2 tablespoons of icing sugar (optional)
  • 1 egg yolk
  • Juice of 1 lemon (and maybe 1 tablespoon of cold water)
  • *
  • Glaze
  • Lightly beaten egg white
  • Caster sugar

Method for pastry

  • Rub the butter into the flour to make “breadcrumbs”.
  • Mix in the icing sugar.
  • First with a knife and then with your fingertips mix in the yolk & lemon juice (and  maybe a tablespoon of cold water.)
  • You are aiming to get a dough which is not wet.
  • Rest for about 20 minutes.
  • Pre-heat the oven to GM6 – 200°C
  • You need to grease the tins well in order to get the pies out successfully.
  • 2 sizes of cutters are needed – 1 – 7cm diameter, plain, for the base, 1 – 6cm diameter, crinkle edge for the top.

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  • My tins are anodised aluminium and have a gentle rounded shape, this I think make for the perfect balance between the pastry and the filling.
  • I put “tops” on my mince pies – but not fully covered ones.
  • *
  • The tops are brushed with beaten egg white and sprinkled with caster sugar.
  • Cut out the bases and place them in the tins.
  • *
  • Place around a tablespoonful of apple mincemeat on the pastry.
  • Place the smaller tops on.
  • Lightly beat the egg white and brush this on the tops
  • Sprinkle caster sugar over the egg white.
  • Bake for around 15 minutes – keeping an eye on them – so they do not burn.
  • Leave to cool slightly in the tins & carefully remove them onto a rack to fully cool.

Ciasteczka – Francuskie

    • Ciasteczka -francuskie – means little French cakes
    • This recipe originated in France in the 17th century and they were first called “financiers” and later “friands”.
    • They are small cakes baked in oval moulds.
    • These moulds are bigger than madeleine moulds.
    • These moulds can still be purchased nowadays.
    • You could use small tart tins and even small bun cases.
    • Friands have become very popular in Australia and New Zealand but it is not known when this started.
    • Alpine (wild) strawberries are used in this recipe and as I have lots of these in my garden I thought I would have a go!
    • This amount makes 6.

Ingredients

  • 70g ground almonds
  • 30g plain flour
  • Pinch of salt
  • 120g icing sugar
  • 100g butter
  • 3 egg whites
  • 80g alpine strawberries
  • *
  • Icing sugar to dust

Method

  • Greased the moulds.
  • Pre-heat the oven to GM4 – 180°C.
  • Mix almonds, flour, salt and sugar.
  • Melt butter in a small saucepan and leave to cool.
  • Whisk whites till frothy but – not as stiff as for meringues.
  • Trickle butter into the dry mix.
  • Add ½ the whites and mix lightly.
  • Add the rest of of the whites until everything is mixed thoroughly.
  • Spoon the mixture into moulds.
  • Scatter the alpine strawberries on top.
  • Bake for 16-18  minutes.
  • Dust with icing sugar before serving.

Option

If you do not have any alpine strawberries use fresh strawberries cut into quarters or slices or use raspberries.

Chocolate Cookies

  • I was given this recipe recently and it is amazing how the icing sugar comes out crinkled.
  • They are so chocolatey 
  • Cookies would be called ciasteczka in Poland.
  • After mixing up the ingredients you have to refrigerate for at least 4 hours.
  • I always mix this in the evening and leave it overnight.

Ingredients

  • 30g cocoa
  • 100g granulated sugar
  • 2 tablespoons sunflower oil
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 65g plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 30g walnuts – chopped
  • *
  • 2 -3 tablespoons icing sugar

Method

  • Mix the cocoa and sugar together
  • Add the oil, beaten egg and vanilla essence.
  • Mix the flour, baking powder and salt together.
  • Mix the flour mixture with the cocoa mixture until combined.
  • Mix in the walnuts.
  • Cover the bowl and place in the fridge.
  • Leave overnight.
  • *
  • Pre-heat the oven to GM3 – 150°C.
  • Line 2 baking trays with baking paper.
  • Put the icing sugar into a small/medium bowl.
  • Using a spoon divide the mixture into 12 even pieces.
  • Place these onto a large plate.
  • Drop 3 pieces into the icing sugar.
  • Roll them a little in the sugar to coat.
  • Pick each one up and roll in your palms to make an even ball.
  • Roll the ball in the icing sugar again.
  • This initial coating really works to stop the mixture sticking to your hands.
  • Place the ball on the baking sheet.
  • Leave space as these will spread.
  • Repeat with the other balls.
  • Bake for 11-12 minutes.
  • They will be soft and firm up once they cool.
  • Leave them to cool on the tray for 5-10 minutes.
  • Transfer them to a wire rack to cool completely. 
Crown Staffordshire Serving Plate

Babeczki

INGREDIENTS

  • This is based on an old English recipe.
  • They have a shortcrust pastry base with slightly lemony filling.
  • They are best made with a rich buttery pastry.

Ingredients

  • Shortcrust pastry – Kruche ciasto – from 250g plain flour
  • *
  • 50g butter
  • 100g caster sugar
  • Grated rind of 2 lemons
  • 1 tablespoon of lemon juice
  • 1 tablespoon of soured cream
  • 2eggs & 1 yolk
  • 100g ground almonds

Method

  • Pre-heat the oven to – GM5
  • Butter shallow tart tins.
  • Roll out the pastry very thinly.
  • Cut out circles to fit and line each tart mould.
  • *
  • Cream the butter and sugar with the lemon rind.
  • Add in the eggs and yolk.
  • Mix in the lemon juice and  soured cream.
  • Mix in the almonds.
  • *
  • ¾ fill each tart – leaving room for expansion.
  • Bake for 15-16 minutes.
  • Leave to cool a little before removing them from the tins.
  • Served on Royal Standard – Lyndale – 1949 – 1960.

Date Slices

Mama often made these.  She used to buy dried dates in a block which was just the right amount and a lot cheaper than whole dates.  However  I have not seen these for sale for ages.

Ingredients

  • Filling
  • 225g stoned dates
  • Juice & rind of 1 lemon
  • Water – to add to juice to make 250ml
  • *
  • Crumble Mixture
  • 110g plain flour
  • 110g semolina
  • 110g butter
  • 80g granulated sugar

Method

  • Chop the dates.
  • Add water to the lemon juice to make up to 250ml of liquid.
  • In a small saucepan gently heat the dates and the rind with the lemon liquid.
  • Stir and heat until you have a soft pulp and all the liquid has been absorbed.
  • Leave to go completely cold before using.
  • *
  • Pre-heat the oven to GM5 – 190°C.
  • Grease a 21 x 26cm shallow baking tin.
  • Use a piece of grease-proof paper to line the two long sides and base  of the tin.
  • Mix the flour and the semolina.
  • Rub the butter into the flour mixture until you get breadcrumbs.
  • Stir in the sugar.
  • Put half of the crumble mixture into base of the tin.
  • Pat down with a spoon.
  • Place spoonfuls of the date pulp evenly across the crumble mixture.
  • Spread the rest of the crumble mixture over the top.
  • Pat this down with a spoon.
  • Bake for 30-35 minutes.
  • Leave to cool in the tin.
  • Cut into squares or fingers to serve.

Johnson Brothers Ironstone Snowflake – Green Pear – 1960 – 1979

Note

Do not store these in an airtight box or they will go soggy.  Use a mesh cover or a cotton or linen tea towel.

Rye Scones

This recipe is a cross between an English scone and soda bread.

I used this recipe with spelt flour and it was a huge success.

I now tried it out with rye flour using equal amounts of rye to plain flour.

In Poland you might call these babeczki – little buns or bułeczki – little bread buns.

Ingredients

  • 125g rye flour
  • 125g plain flour
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of salt
  • 30g of demerara or granulated sugar  & 1/2 tablespoon
  • 80g of sultanas or raisins
  • 65g butter – chilled and diced
  • 2 tablespoons of yoghurt & milk to make 125ml
  • 1 egg

Method

  • Line a baking sheet with greaseproof paper.
  • Preheat the oven to GM7 – 220°C.
  • Mix the flours, baking powder and salt together.
  • Add the butter and mix in with the flour to make breadcrumbs.
  • Add the 30g of sugar.
  • Add the sultanas or raisins.
  • Lightly mix the egg into the yoghurt/milk mixture.
  • Make a well in the flour mixture and pour in the egg mixture.
  • With a knife work the mixture together to make a damp rough ball.
  • Turn the ball of dough on the the baking sheet.
  • Form into a flattened disc around 20cm in diameter.
  • Sprinkle with the 1/2 tablespoon of sugar.
  • Deeply score the disc into eight sections.
  • Bake for 15 – 20 minutes until golden and firm.

They tastes delicious freshly baked with butter & the next day slightly warmed or toasted.

Served on Elizabethan Carnaby from the 1960s.

Variations

These were so delicious I made them again but instead of sultanas used –

  • 80g chopped dried apricots

 

 

 

 

Or

  • 80g dried cranberries

 

 

 

 

 

All versions are super!