Vaniliekranse – Vanilla wreaths - Revision history

Drimble Wedge at 01:22, 22 October 2011

2011-10-22T01:22:23Z

Drimble Wedge at 04:16, 10 October 2011

2011-10-10T04:16:55Z

Drimble Wedge at 18:05, 8 October 2011

2011-10-08T18:05:04Z

Drimble Wedge at 06:16, 8 October 2011

2011-10-08T06:16:33Z

Drimble Wedge at 06:09, 8 October 2011

2011-10-08T06:09:56Z

Drimble Wedge at 05:43, 8 October 2011

2011-10-08T05:43:37Z

Drimble Wedge at 05:43, 8 October 2011

2011-10-08T05:43:22Z

Drimble Wedge at 05:42, 8 October 2011

2011-10-08T05:42:33Z

Drimble Wedge at 05:40, 8 October 2011

2011-10-08T05:40:25Z

Drimble Wedge: Created page with "FORCETOC Recipe by Dane Uploaded by Drimble Wedgecategory:Bakingcategory:Cookiescategory:Danish[[category:H..."

2011-10-08T05:34:02Z

Created page with "__FORCETOC__ Recipe by Dane Uploaded by Drimble Wedge category:Baking category:Cookies category:Danish[[category:H..."

New page

__FORCETOC__
Recipe by [[:category:Dane's Recipes|Dane]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[category:Baking]][[category:Cookies]][[category:Danish]][[category:Holiday]]

Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy. And they yield a shitload of cookies for not all that much work. This is my standard recipe, but a lot of families will have their own that’s been handed down for ages. I’m sure HappyHat’s is different and he might share it if you ask him nicely.

'''Note:''' When possible, measurements are by weight. Also this recipe freezes well in its unbaked state, so you can make plenty of dough well in advance.

These are fairly basic shortbreads that get their special look from a specialized tool. I use a huge machine, powered by windmills and solar panels, and equipped with a space-age device that makes magic (basically a faceplate formed like a star).

← Older revision		Revision as of 01:22, 22 October 2011
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	'''[[:user:swexley\|swexley]] said:''' Potash, either potassium carbonate or potassium bicarbonate, is sold in brewing or winemaking supply stores. It's used to lower the acidity in the brew. The brew shops also sell cardamom and other spices used as flavorings for beer at a much lower price than any grocery or food supply place. Cardamon seeds were $3.00 for 2 ounces, and the potassium bicarbonate was $3.00 for 6 ounces.		'''[[:user:swexley\|swexley]] said:''' Potash, either potassium carbonate or potassium bicarbonate, is sold in brewing or winemaking supply stores. It's used to lower the acidity in the brew. The brew shops also sell cardamom and other spices used as flavorings for beer at a much lower price than any grocery or food supply place. Cardamon seeds were $3.00 for 2 ounces, and the potassium bicarbonate was $3.00 for 6 ounces.
		+	[[category:Dane's recipes]]

@@ Line 1: / Line 1: @@
 __FORCETOC__
-Recipe by [[:category:Dane's Recipes|Dane]]  Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[category:Baking]][[category:Cookies]][[category:Danish]][[category:Holiday]][[category:Vanilla]]
+Recipe by [[:category:Dane's Recipes|Dane]]  Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[category:Baking]][[category:Cookies]][[category:Danish]][[category:Holiday]][[Category:Scandinavian]][[category:Vanilla]]
 Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy. And they yield a shitload of cookies for not all that much work. This is my standard recipe, but a lot of families will have their own that’s been handed down for ages. I’m sure HappyHat’s is different and he might share it if you ask him nicely.

← Older revision		Revision as of 18:05, 8 October 2011
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	No luck with the potash yet.		No luck with the potash yet.

−	[[:user:swexley\|swexley]] said: Potash, either potassium carbonate or potassium bicarbonate, is sold in brewing or winemaking supply stores. It's used to lower the acidity in the brew. The brew shops also sell cardamom and other spices used as flavorings for beer at a much lower price than any grocery or food supply place. Cardamon seeds were $3.00 for 2 ounces, and the potassium bicarbonate was $3.00 for 6 ounces.	+	'''[[:user:swexley\|swexley]] said:''' Potash, either potassium carbonate or potassium bicarbonate, is sold in brewing or winemaking supply stores. It's used to lower the acidity in the brew. The brew shops also sell cardamom and other spices used as flavorings for beer at a much lower price than any grocery or food supply place. Cardamon seeds were $3.00 for 2 ounces, and the potassium bicarbonate was $3.00 for 6 ounces.

← Older revision		Revision as of 06:16, 8 October 2011
Line 54:		Line 54:

	No luck with the potash yet.		No luck with the potash yet.
		+
		+	[[:user:swexley\|swexley]] said: Potash, either potassium carbonate or potassium bicarbonate, is sold in brewing or winemaking supply stores. It's used to lower the acidity in the brew. The brew shops also sell cardamom and other spices used as flavorings for beer at a much lower price than any grocery or food supply place. Cardamon seeds were $3.00 for 2 ounces, and the potassium bicarbonate was $3.00 for 6 ounces.

← Older revision		Revision as of 06:09, 8 October 2011
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	'''IMPORTANT NOTE:''' ''IF'' you are able to get hartshorn, you should. I tested, and it does make a difference. However, there’s a caveat here. At some point, when the baker’s ammonia starts to do its thing fluffing up the cookies nice and crispy, some hellish chemical process goes on and ammonia gases are released. These don’t smell nice. They smell like drain cleaner or something similar. This does not mean that your kitchen is now a WW I foxhole being hit by enemy nervegas, it just means you need to open your window for a second. The cookies will still be absolutely delicious – better than with baking powder.		'''IMPORTANT NOTE:''' ''IF'' you are able to get hartshorn, you should. I tested, and it does make a difference. However, there’s a caveat here. At some point, when the baker’s ammonia starts to do its thing fluffing up the cookies nice and crispy, some hellish chemical process goes on and ammonia gases are released. These don’t smell nice. They smell like drain cleaner or something similar. This does not mean that your kitchen is now a WW I foxhole being hit by enemy nervegas, it just means you need to open your window for a second. The cookies will still be absolutely delicious – better than with baking powder.
		+
		+	I found two sources for hartshorn / ammonium bicarb:
		+
		+	http://www.woodenspoon.ws/CandyPress/scripts/prodView.asp?idproduct=988
		+
		+	http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz
		+
		+	No luck with the potash yet.

@@ Line 15: / Line 15: @@
 * 250 g / 0.55 lb flour
 * ½ tsp Hartshorn / Baker’s ammonia / Ammonium Carbonate. You can substitute baking powder but know that the fluffiness will suffer.
-* 125g / 4.4 oz by wt [[caster sugar]]
+* 125g / 4.4 oz by wt [[Caster Sugar]]
 * 1 ½ vanilla pod
 * 200g / 7 oz by wt cold butter

← Older revision		Revision as of 05:42, 8 October 2011
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	Seed your vanilla pods. Mix the seeds in the flour. Use your de-seeded pods appropriately. I chose a Conference/Doyenne de Comice/Concorde/Vodka infusion and a jar of caster sugar as appropriate receptacles for mine:		Seed your vanilla pods. Mix the seeds in the flour. Use your de-seeded pods appropriately. I chose a Conference/Doyenne de Comice/Concorde/Vodka infusion and a jar of caster sugar as appropriate receptacles for mine:
		+
		+	[[image:Vanillawreaths2.jpg]]
		+
		+	Cube up your cold butter and mix it in along with everything else. Make sure to mix it thoroughly, or you’ll get little pockets of butter and little pockets of vanilla seeds.
		+
		+	Mix salt and egg yolk (dissolving the salt in the yolk) and mix it in to the dough. Wrap it up nice and cozy and let it rest for a few hours.
		+
		+	[[image:Vanillawreaths3.jpg]]
		+
		+	Oven: on! 200 c / 390 F. Now for the heavy fancy machinery…
		+
		+	[[image:Vanillawreaths4.jpg]]
		+
		+	Run the dough through your “My Very First Tiny Sweeney Todd Mincing Machine” (TM). Break/cut the pieces that the monstrosity has regurgitated into strips around 3 inches long and form them into little rings or wreaths. Depending on how anal you are, your cookies might be more consistant in size and more evenly spaced than mine are. I'm not very. Bake the vanilla wreaths for 7-8 mins. Let them cool off on a rack.
		+
		+	'''IMPORTANT NOTE:''' ''IF'' you are able to get hartshorn, you should. I tested, and it does make a difference. However, there’s a caveat here. At some point, when the baker’s ammonia starts to do its thing fluffing up the cookies nice and crispy, some hellish chemical process goes on and ammonia gases are released. These don’t smell nice. They smell like drain cleaner or something similar. This does not mean that your kitchen is now a WW I foxhole being hit by enemy nervegas, it just means you need to open your window for a second. The cookies will still be absolutely delicious – better than with baking powder.

Vaniliekranse – Vanilla wreaths - Revision history

Drimble Wedge at 01:22, 22 October 2011

Drimble Wedge at 04:16, 10 October 2011

Drimble Wedge at 18:05, 8 October 2011

Drimble Wedge at 06:16, 8 October 2011

Drimble Wedge at 06:09, 8 October 2011

Drimble Wedge at 05:43, 8 October 2011

Drimble Wedge at 05:43, 8 October 2011

Drimble Wedge at 05:42, 8 October 2011

Drimble Wedge at 05:40, 8 October 2011

Drimble Wedge: Created page with "__FORCETOC__ Recipe by Dane Uploaded by Drimble Wedgecategory:Bakingcategory:Cookiescategory:Danish[[category:H..."

Drimble Wedge: Created page with "FORCETOC Recipe by Dane Uploaded by Drimble Wedgecategory:Bakingcategory:Cookiescategory:Danish[[category:H..."