We cannot tell the precise moment when friendship is formed. As in filling a vessel drop by drop, there is at last a drop which makes it run over; so in a series of kindnesses there is at last one which makes the heart run over.
Dough ingredients (for 18 cookies): – 200g all-purpose flour – 125g butter – 90g sour cream – 1 egg yolk – lemon zest from half a lemon – 5g vanilla sugar – pinch of salt
Serving ingredients: – some sugar powder for serving
Method: 1 Dough: combine all dough ingredients, mix until smooth and knead a dough 2 Filling: whisk egg white with sugar for 3-4 minutes, mix in grated walnuts 3 Cookies 3.1 Preheat the oven to 180C 3.2 Roll out the dough to 3mm width 3.3 Cut 10cm diameter rounds with a cookie cutter 3.4 Put 3/4 tsp filling in each round 3.5 Enclose each round with fingers into the half-moon 3.6 Put the half-moons on the baking paper and bake for 20-25 minutes at 180C 3.7 Serve the cookies sprinkles with sugar powder and with a cup of strong black tea ! Enjoy !
Dough ingredients: – 1 cup (1 cup = 250ml) flour – 150g cottage cheese – 75g sugar – 4 tbsp sunflower oil – 1 egg – 1 pinch salt
Filling ingredients: – 2 medium apples, sliced
Beautifying ingredients: – 1 egg yolk
Method: 1 Dough 1.1 Combine all dough ingredients and knead the dough 1.2 Let the dough rest for 20 min in the fridge 2 Envelopes preparation 2.1 Preheat the oven to 200C 2.2 Peel and deseed 2-3 apples, cut them into 48 slices – yes, adults enjoy the numbers 😉 2.3 Divide the dough into 2 equal parts 2.4 Repeat with each dough piece: 2.4.1 Roll out into ~24cm round and separate with a knife into 4 segments 2.4.2 Make 3 diagonal cuts like on the leaf going diagonally from the side to the center line 2.4.3 Put 6 apple slices on the center line and enclose the apple slices from the left and from the right side with a dough 2.5 Put envelopes on the baling paper and brush them with egg yolk 2.6 Bake the envelopes for 25-30 minutes at 200C 3 Enjoy the envelopes with a cup of strong black tea ! … and the sun will be shining tomorrow too 😉
– 1 cup chopped prunes – 3/4 chopped walnuts Directions: 1 Sponge cake 1.1 Preheat the oven to 190C 1.2 Combine eggs with sugar and vanilla sugar: whisk well for 3-4 minutes 1.3 Add flour and mix well until smooth, then add baking soda with vinegar in the same teaspoon and mix in 1.4 Pour the batter in the buttered baking form and bake for 20-30 minutes at 190C (test with a wooden stick for readiness) and let it cool down 2 Filling (while cake is being baked) 2.1 Whisk melted butter with sour cream and sugar: put the cream in the fridge for 30 minutes 2.2 Chop walnuts and prunes 3 Final steps 3.1 Spread the filling on the top of sponge cake 3.2 Decorate with chopped walnuts and prunes 3.3 Put the cake in the fridge overnight (or at least 2-3 hours) to let the filling saturate the sponge cake 3.4 Enjoy the cake in the sunny morning with a cup of strong black tea !