125 g butter at room temperature 1 cup castor sugar 1 large egg 1/2 tsp almond essence 1 3/4 cups cake flour 2 tsp baking powder 1/4 tsp salt A little bit of milk to glaze dough 1/2 cup sliced almonds toasted 1/2 icing sugar 1/4 tsp almond essence 3 – 4 tbsp milk
Instructions: Preheat oven to 160 C Prepare 2 baking sheets, cover with parchment paper. In large mixing bowl, beat together butter and sugar. Beat in egg and almond essence until light and fluffy. Mix flour, baking powder, and salt together. Add to butter mixture and beat until well mixed. Divide dough into four portions. Form each into a roll about 12 inches long. Put two rolls about 4 – 5 inches apart on parchment-covered baking sheet and flatten rolls with fingers to about 3 inches wide. Repeat with the remaining dough. Brush with milk and sprinkle with toasted almonds. Bake for 12 to 15 minutes or until edges are slightly browned. Do not let them get too dark. Remove from oven and immediately cut in 1-inch diagonal strips, but carefully cutting down with a knife. Do not cut back and forth. The delicate cookie will break. Place back in oven and bake a further 5 minutes and then remove to a wire rack to finish cooling. Mix icing sugar with 1/4 tsp almond essence and enough milk to make icing. Drizzle cookies with icing. Or melt a few blocks of dark chocolate with a little milk in microwave and drizzle zig zag over cookies
1 bag of square or regular pretzels Parchment paper Cookie sheet
Topping: Use any of the following Peppermint Hershey Kisses Regular Hershey Kisses Marshmallows Lunch Bar – cut into smaller cubes Rolo’s – you can even use the large one, then only add one of them. I had a bag of the small ones, thus I used that and added 2 or 3 onto the pretzel
Decorations: Use any of the following M&M’s Mini chocolate eggs Nuts Pretzels
Basically you can use whatever you have handy and you feel like, the combinations are endless.
1. Preheat oven to 300 degrees 2. Line the cookie sheet with parchment 3. Place pretzels down on cookie sheet, spaced evenly, until the sheet is covered 4. Add one of the toppings on top of each pretzel 5. Put in the oven for 2-3 minutes, until soft 6. Remove from oven and decorate with your choice of decorations and lightly press down 7. Let cool and harden completely on the cookie sheet
*If you need them to harden quicker, pop them outside in the cool air or refrigerate.
Source: Internet: Modified and Tried and Tested by Esmé’s kitchen
3 cups all-purpose flour 1/3 cup white sugar 5 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter 1 egg, beaten into milk to add to 1 cup of liquid Preheat oven to 380°F (190°C). Line 2 baking sheets with parchment. In a large bowl, combine flour, sugar, baking powder, and salt. Melt butter and mix into dry ingredients. Here you can add any extra flavors you like: I made 3 batches – one with raisins and nutmeg, one with cranberries and then topped with lemon icing, and a third with parmesan in stead of sugar and grated cheddar with some cayenne and parsley. Break the egg in a measuring cup and then top up with milk until it measures 1 cup in total, and stir into flour mixture. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into 2 1/2 inch thick rounds. Cut each into 8 wedges, and place on the prepared baking sheet. Bake 15 minutes in the preheated oven, or until golden brown.
Source: Corlea Smit – combination of multiple online recipes
Ingredients ¼ cup demerara brown sugar 1 teaspoon apple pie spice*****, and additional apple pie spice for sprinkling on top of crescent rolls (or just cinnamon and all spice) 3 tablespoons butter, melted ⅓ cup chopped pecans or walnuts nuts 1 small apple, cored and sliced into 8 (½ inch) slices OR you can use any other fruit you have available i.e. peach slices 1 (8-ounce) can Pillsbury Original crescent rolls
Instructions Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. In a small bowl, combine brown sugar and fruit spice. Set aside. Melt butter and toss fruit slices in butter, set aside. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle. Sprinkle with the chopped nuts. Place a fruit slice on the wide end of each triangle. Wrap crescent roll dough around each piece of fruit. Brush each crescent roll with remaining butter. Sprinkle lightly with additional spice. Bake for ±25 minutes, or until golden brown. Cool for 5 minutes before serving.
****** Make your own apple pie spice:- 4 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground cardamom or all spice
Note: I made a double batch, one with apple and one with peach.
Source: Adapted from different online versions by Esme’s kitchen TRIED AND TESTED
Shake together in a container: Two cups of pecans, sesame seeds and dried rosemary leaves (as much or little as you like), white of one egg and half a cup of coconut sugar. Make sure everything is spread well. Place on parchment paper in 320 F oven. Bake for 15 minutes and let it cool.
Easy and delicious! Source: Alma Kirstein‘s Kitchen TRIED AND TESTED