Korendekager Currant Biscuits Recipes

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PERKINS BISCUITS



Perkins Biscuits image

I have no idea where this name comes from nor where my mom got this recipe, but it's a favourite of mine. My recipe doesn't indicate a yield, so I'm guessing because I haven't made these in a while.

Provided by Swan Valley Tammi

Categories     Dessert

Time 30m

Yield 6 dozen

Number Of Ingredients 12

2 cups sugar
1/2 cup corn syrup
2 1/2 cups rolled oats
1/2 cup margarine
1/2 cup lard
3 cups flour
4 teaspoons baking soda
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon salt
1 teaspoon cinnamon
2 eggs

Steps:

  • In a large mixing bowl, combine all ingredients together until well mixed.
  • Shape into balls and drop on cookie sheet. (keep cookies at least an inch apart because they will flatten and spread while baking)
  • Bake at 350F for 15 minutes.

Nutrition Facts : Calories 1004.4, Fat 36.7, SaturatedFat 10.3, Cholesterol 86.7, Sodium 1430.8, Carbohydrate 157.7, Fiber 5.3, Sugar 74.2, Protein 14.2

LEMON CURRANT BISCUITS



Lemon Currant Biscuits image

Make and share this Lemon Currant Biscuits recipe from Food.com.

Provided by Karin...

Categories     Dessert

Time 30m

Yield 30 biscuits, 15 serving(s)

Number Of Ingredients 8

4 ounces butter
6 ounces sugar
8 ounces flour
1 egg
2 ounces currants
1 teaspoon baking powder
1 large lemon, rind of, grated
1/2 teaspoon cinnamon

Steps:

  • Cream butter and sugar.
  • Add egg and mix well.
  • Add grated lemon rind and dry ingredients.
  • Add currants.
  • Roll teaspoonfuls of mixture into balls and place on lightly greased baking tray.
  • Press balls lightly with fork.
  • (dip fork in flour and shake off excess).
  • Bake 180'-190'C (Gas mark 4) for about 15-20 minutes- or until they are just slightly golden in colour- not browned.

GERMAN STRAWBERRY CAKE (ERDBEER TORTE)



German Strawberry Cake (Erdbeer Torte) image

Posted in reply to a recipe request. This recipe is from the cookbook "Cooking into Europe (choice common market dishes)," Dishes of West Germany section. (C1973) This cake is a sponge cake.

Provided by Dee514

Categories     Dessert

Time 1h

Yield 1 10-inch cake

Number Of Ingredients 10

5 ounces plain flour
2 ounces cornflour
1 pinch baking powder
1 lemon, rind of, finely grated
5 large eggs
7 ounces caster sugar
8 -10 tablespoons strawberry jam
4 tablespoons water
2 ounces blanched and chopped almonds, toasted
1 lb fresh strawberries

Steps:

  • Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
  • Sift together the flour, cornflour, and baking powder two or three times.
  • Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
  • Place the bowl over a saucepan of simmering water.
  • Add the sugar and whisk over the heat until the mixture is creamy.
  • Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
  • Gently fold in the flour a little at a time finally adding the grated lemon rind.
  • Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375°F, 190°C) for about 25 minutes.
  • Remove the tins and cool on a wire rack.
  • Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
  • Brush one surface of the sponge with the glaze and sandwich the layers together.
  • Brush the sides with more jam and press the nuts into the sides with a small palette knife.
  • Lift the cake onto a flat serving plate.
  • Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.

Nutrition Facts : Calories 2949.4, Fat 60.2, SaturatedFat 10.9, Cholesterol 930, Sodium 653.4, Carbohydrate 548.1, Fiber 26, Sugar 329.5, Protein 66.5

RATAFIA BISCUITS



Ratafia Biscuits image

Make and share this Ratafia Biscuits recipe from Food.com.

Provided by Sackville

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 6

4 ounces sweet almonds, blanched and peeled
1 teaspoon almond extract
1 cup sugar
2 egg whites
8 drops rose water
ice water

Steps:

  • Preheat oven to 325°F Line a cookie sheet with brown paper (as from grocery bags).
  • Pound or grind the almonds as fine as possible.
  • Gradually add the sugar, egg whites, rose water and almond extract, beating until it becomes a thick paste.
  • Using a teaspoon dipped in ice water, drop little mounds of the mixture on the brown paper.
  • They will spread while baking, so place them about 2 inches apart.
  • Bake 20-22 minutes, or until puffy and delicately browned.
  • Remove the paper, biscuits and all, from the cookie sheet.
  • Let it cool for a few seconds while you wring out a cloth in cold water.
  • Lay the cloth out flat, and place the sheet of biscuits on top of it.
  • After a few minutes the paper will release its hold, and you can lift the biscuits off to cool on a rack.
  • Repeat the process (with fresh pieces of brown paper) until you have used all the batter.

Nutrition Facts : Calories 410.2, Fat 0.1, Sodium 55, Carbohydrate 100.5, Sugar 100.4, Protein 3.6

VANILLA KRANSE (VANILLA WREATHS)



Vanilla Kranse (Vanilla Wreaths) image

Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes. PLEASE NOTE: This recipe uses vanilla essence which is much stronger than triple-strength vanilla extract! If you are using regular strength vanilla extract, then 1 Tablespoon (or a bit more "to taste" ) should do it.

Provided by Dee514

Categories     Dessert

Time 40m

Yield 1 batch

Number Of Ingredients 7

18 ounces plain flour
1/2 teaspoon baking powder
13 ounces butter
9 ounces sugar
4 ounces blanched almonds, minced
1 egg
3 drops vanilla essence

Steps:

  • Work all ingredients together and let the dough stand for 20 minutes, in a cool place.
  • Put dough into a pastry bag or cloth and press/roll dough into long thin rolls.
  • Cut rolls into equal sized pieces (about 5-6 inches long) and on a well-greased cookie sheet, form each piece into a small ring slightly overlapping the cut ends.
  • Bake in a fairly hot (400°F, 200°C, GM 6) oven for 10 minutes or until light brown.

Nutrition Facts : Calories 6273.8, Fat 371.9, SaturatedFat 196.4, Cholesterol 978.4, Sodium 2919.9, Carbohydrate 668.3, Fiber 25.7, Sugar 262.1, Protein 87.9

KORENDEKAGER (CURRANT BISCUITS)



Korendekager (currant Biscuits) image

Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes.

Provided by Dee514

Categories     Drop Cookies

Time 30m

Yield 1 batch

Number Of Ingredients 6

7 ounces butter
7 ounces sugar
4 ounces currants
4 ounces plain flour
4 ounces desiccated coconut
2 1/2 teaspoons baking powder

Steps:

  • Cream butter and sugar.
  • Add all remaining ingredients and stir until smooth.
  • With a teaspoon, place dots of dough on a well-greased baking sheet.
  • Do not place cookies too close, as they spread while baking.
  • Bake in a fairly hot oven (400°F, 200°C, GM 6) for 10 minutes until golden brown.
  • Leave to cool on baking sheet for a few minutes before removing.

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