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From Poland: PIERNICZKI (GINGERBREAD COOKIES)

Ingredients:

1 kg flour

600g butter

2 egg yolks

1 cup icing sugar

1 packet vanila sugar (15g) - if you can’t buy it in your country you can add a little more sugar and a teaspoon of vanilla essence.

1/2 gingerbread spice (ground ginger, clove and cinnamon- altogether about 1-2 tablespoons)

Method:

Cream the butter with icing sugar, vanila sugar, egg yolks and the gingerbread seasoning. Slowly add flour and knead the dough until  it becomes smooth. Refrigerate the dough for an hour and then roll out it and cut the shapes with the cake forms (or just by hand).

Bake the gingerbread cookies for 10-15 minutes at 180 degrees.

After baking you can decorate them with coloured icing or melted chocolate.

SMACZNEGO!!! ENJOY YOUR GINGERBREADS!!!

“ROSCÓN DE REYES”

(Epiphany Ring)---SPAIN –C.E.I.P Plurilingüe Froebel

This recipe needs two steps: pre-ferment and dough. Ingredients are specified for each step. It takes a long time as the dough must rest for some hours before being cooked in the oven.

INGREDIENTS

1-Pre-ferment 

70 g fresh milk

10g Fresh yeast

130 g bread flour

2-Dough

450g of flour
120g of sugar
a pinch of salt
20g fresh yeast (crashed between your fingers before being added) 60g fresh milk

*1 lemon and 1 orange peel.
(These can be used in two different ways: lemon and orange zest or they can be added to milk and boil them to get its flavor and then discard them leaving the milk to cool before adding the rest of the ingredients)
70g butter
2 eggs
30g flower blossom essence

Decoration

1 beaten egg, dried fruits and sugar

KITCHEN UTENSILS

A big bowl
Oven tray and baking paper Kitchen brush
Kitchen cloths or transparent film

INSTRUCTIONS

1-Pre-ferment
Dissolve the yeast in warm milk with sugar and mix with the flour. Form a ball and leave it in a warm place for about 1 hour.

2. Dough
Mix pre-ferment, flour, eggs, sugar, salt and the yeast in a bowl.
Then, add the milk and flower blossom essence little by little until de dough becomes homogeneous and not too liquid.
Finally, add the butter in small pieces and mix well.
Then, knead the dough until it becomes smooth and elastic and it doesn ́t sticks to your hand too much.
Leave it into a big bowl (two or 3 times the dough size) sprinkled with a little bit of flour for about 2-3 hours covering it with a table cloth.
Once it ́s twice its volume, knead it gently to remove the air and form a ball.
Make a hole into the middle using your hands for the “ring” shape.
Paint the ring with beaten egg using a kitchen brush and decorate it with dried fruits . Put it in a baking tray with a piece of baking paper with some butter over it.

Cook at 180o (oven should be preheated) for about 30 minutes.

MINCE PIES (England)

Shortcrust pastry: 200g flour, 100g butter, 1 egg.

Rub the butter into the flour until it resembles breadcrumbs.  Add the egg an mix to make a dough.

'Mincemeat' made from raisins, sultanas and other dried fruit, a teaspoon of mixed spice, grated zest and juice of an orange, brown sugar to taste.

Roll out the pastry, cut into circles and line a bun tin with these.  Fill each one with a large spoonfull of mincemeat.  Cut smaller circles of pastry to put on top.  Seal the edges by pressing the pastry down.

Bake in the oven at 180 degrees for about 15 minutes until just starting to go golden at the edge.