Ev cooking

Recipe for Butter Cookies :

250 gr fresh cow butter
210 gr granulated sugar
1 organic egg
1/2 teaspoon of vanilla(natural)
300 gr all purpose flour
I put the ingredients into the mixer gradually ( wire – see photo ) at the maximum speed following the order I’ve written the ingredients above. When it’s the turn of the flour operate the mixer to 1 ( the lowest speed). Then remove the bucket from mixer and shut it down, place the bucket on your work surface and knead the ingredients by hand with soft movements , for the cookies not to go hard.
Form the dough into a round mass with the top and the buttom flat(see photo) and put it enclosed in a gelatin wrap with a plate in my fridge ( see photo) for at least 2 hours until frozen and when you want to roll it with a rolling pin cut the dough into pieces in a size you will need. The biscuits I have formed with any cookie cutter I want .
Then in a preheated oven at 200 degrees Celsius bake your cookies in a pan ( after I first placed them onto the baking sheet ) and bake them for 10 minutes ( 5 minutes if they are the small size) on the middle rack of the oven until they turn up a very light color . (or depending on the strength of my oven )
The decoration on top is made with sugar paste in any desired color, roll it with the help of a small rolling pin and icing sugar to prevent sticking on your rolling surface . The rolled sugar paste cut it with the same cookie cutter that you used for eack cookie after having baked and cooled it(the cookie) , glue the sugarpaste onto your cookie with royal icing or if you do not have royal icing when you remove the cookies from the oven and are still hot place the formed sugar paste onto your cookie and it will attache on it.

Sugarpaste (white):
320 grams powdered sugar
4 grams edible gelatine without smell (for jellies, creams etc.and pastry in general)
2-3 soup spoons glucose syrup
36 ml. cold water
1/2 teaspoon liquid natural vanilla extract (for pastry use)
1 teaspoon cow butter (optionally), if we use cow butter, we only store the sugar paste in the fridge for 1 week top, wrapped in a plastic wrap.
Firstly, I deep the gelatine in the water for at least 5 min. to soften(it will not dissolve in water) and then I warm the gelatine in a pot with the same water I used before at low temperature and stir constantly until it melts, then I remove the pot from the heat and add the glucose syrup and keep stirring until it melts too. I also put the vanilla in the syrup and stir. In a glass bowl I mix the powdered sugar with the syrup with a spoon, because the syrup is HOT. And until it’s ok to touch the ”dough” I keep mixing with the spoon. When the ”dough” gets cold we knead it with our hands and last we also put the cow butter in. We keep kneading until the sugarpaste gets soft without being sticky on our hands, if it still sticks on our hands we add some more powdered sugar and keep kneading.
Bon appetit !

Recipe:
4 egg whites
2 pinches of sea salt
1/2 teaspoon of pure, liquid, bitter almond extract (or pure vanilla extract-liquid)
200 grams of confectioners’ sugar
We beat the egg whites for 5 min in medium speed in our mixer with the whisk attachment and after that we add the salt and after 1-2 minutes we add the sugar gradually and when stiff ends form we add the vanilla extract. We pipe them with a pastry bag with a tip 16mm- Inox in any shape we want (for example see photo) and then bake them on a parchment paper, which we laid on a flat baking pan, in the middle rack, in a preheated oven in 95-100 degrees Celsius(depending on your oven) for 1,5 hour or until they are removed from parchment paper easily without leaving traces(pieces) back. When there is humidity outside(in rainy seasons) we bake them longer,other wise they melt easily) We let them cool for 4 hours and then store them in room temperature in a box for 5 days.

recipe :
1 package self raising flour(500gr. or 4 cups)
4 large eggs
250 gr cow butter
1 cup sugar (you can add more if you want it too sweet )
1 pinch of salt
1.5 cups whole milk or 1 cup milk and 1/2 cup greek yogurt
1 cup fresh orange juice, and the orange zest (only if the orange is organic, ie without wax on its surface and you wash thoroughly first ) . First scrape the orange and then ssqueeze it .
1/2 teaspoon vanilla extract
Use a mixer , or a portable mixer. First add the butter at room temperature with sugar and then continue stirring adding the eggs one by one and then the milk , zest , vanilla, orange juice and salt . Finally add the flour and mix the dough in the low, but enough to incorporate the flour mixture to the other ingredients !
Grease the classical basis for cake , preferably stainless steel , and bake in preheated oven for 1 hour in the middle rack of the oven ( baking time varies depending on the strength of our oven ) .
When the cake is baked , we let it cool for at least 10 minutes and with the knife we carefully scrap the cake along from stainless steel cake form all over the surface.
Bon appetit !