Korendekager Currant Biscuits Recipes

PERKINS BISCUITS

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.

LEMON CURRANT BISCUITS

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)

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.

RATAFIA BISCUITS

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.

VANILLA KRANSE (VANILLA WREATHS)

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.

KORENDEKAGER (CURRANT BISCUITS)

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.