Korendekager Currant Biscuits Food

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.

COCONUT COOKIE SLICES (DANISH FEDTEBROD)

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix all ingredients until a dough consistency forms.
• Divide dough into 4 equal portions.
• Roll each portion into a 2.5 inch strip, about a 1/4 inch (or thinner) thick.
• Make icing; icing should be ready once cookies are removed from oven.
• Bake the strips at 400 degrees Fahrenheit for approximately 10 minutes.
• Remove from oven and WHILE STILL WARM brush with icing. If you wish you can also sprinkle with a bit of sweetened coconut on top of icing.
• WHILE STILL WARM cut the strips diagonally into 1 inch strips (now you have 1 x 2.5 inch cookies). The cookies will seem really fragile while cutting but they harden as they cool.
• Place on cooling rack and let cool. (I let mine cool right on the baking sheet).

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.

TOFU SESAME SNACKS

Steps:

• Preheat oven to 350°F Slice tofu into sticks and toss with remaining ingredients. Allow to marinate 30 minutes or overnight.
• Place tofu on a baking tray and bake 15-20 minutes or until golden brown. Remove from oven and enjoy hot or cool.