Korendekager Currant Biscuits Recipes

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KORENDEKAGER (CURRANT BISCUITS)



Korendekager (currant Biscuits) image

Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes.

Provided by Dee514

Categories     Drop Cookies

Time 30m

Yield 1 batch

Number Of Ingredients 6

7 ounces butter
7 ounces sugar
4 ounces currants
4 ounces plain flour
4 ounces desiccated coconut
2 1/2 teaspoons baking powder

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)



Coconut Cookie Slices (Danish Fedtebrod) image

These cookie slices were my absolute favorites growing up in Denmark. They are simple but yet so delicious, especially if you are a sweetened coconut fan. This is an old family recipe. I have tried to search the origin but it goes back hundreds of years literally. I have done my best to convert recipe into cups/tablespoons but if you have a scale I recommend that you weigh the ingredients instead of using the other measures. The cookies freeze well. The dough is quite fragile and I recommend that you cool it for 10 to 15 minutes in the refrigerator before rolling it out.

Provided by Deantini

Categories     Dessert

Time 30m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour (125 g)
1/4 cup all-purpose flour, for rolling out
1/4 teaspoon baking powder
1/2 cup butter (125 g)
8 tablespoons sweetened coconut (65 g)
1/2 cup sugar (65 g)
3/4 cup icing sugar (100 g)
2 tablespoons milk (I have read that egg white instead of water gives a nicer glace, but have not tried this myself)
sweetened coconut (optional)

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).

Nutrition Facts : Calories 77.8, Fat 3.5, SaturatedFat 2.4, Cholesterol 8.3, Sodium 34.8, Carbohydrate 11.1, Fiber 0.3, Sugar 6.8, Protein 0.7

GARIBALDI BISCUITS



Garibaldi Biscuits image

Make and share this Garibaldi Biscuits recipe from Food.com.

Provided by Doreen Randal

Categories     Breads

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

2 ounces currants or 2 ounces other dried fruit
1 pinch salt
1 ounce butter
4 ounces self rising flour
1 ounce sugar
milk, to mix

Steps:

  • Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
  • Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
  • Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
  • Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
  • Lightly flour the board and roll the mixture again until 1/8 inches thick,.
  • keeping as square as possible.
  • Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.

Nutrition Facts : Calories 878, Fat 24.3, SaturatedFat 14.8, Cholesterol 61, Sodium 1813.7, Carbohydrate 155.2, Fiber 6.9, Sugar 66.7, Protein 13.9

LEMON CURRANT BISCUITS



Lemon Currant Biscuits image

Make and share this Lemon Currant Biscuits recipe from Food.com.

Provided by Karin...

Categories     Dessert

Time 30m

Yield 30 biscuits, 15 serving(s)

Number Of Ingredients 8

4 ounces butter
6 ounces sugar
8 ounces flour
1 egg
2 ounces currants
1 teaspoon baking powder
1 large lemon, rind of, grated
1/2 teaspoon cinnamon

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



Tofu Sesame Snacks image

From The Planet Organic Market Cookbook, "Who ever thought mild-mannered tofu could have such...attitude? Many have tried to crack the code on our savoury peppery snack, and now they'll become a favourite in your kitchen."

Provided by Katzen

Categories     Soy/Tofu

Time 1h

Yield 24 sticks, 4-8 serving(s)

Number Of Ingredients 6

1 (375 g) package extra firm tofu, pressed
3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
3 tablespoons toasted sesame oil
3 tablespoons sesame seeds
1 teaspoon cumin, ground
1/2 teaspoon black pepper, freshly ground

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.

Nutrition Facts : Calories 197.2, Fat 17.6, SaturatedFat 2.7, Sodium 12.9, Carbohydrate 3.6, Fiber 1.8, Sugar 0.6, Protein 9

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