And here is another recipe right from 1866- interesting and really tasty berlin cookies, and the recipe is really fast one bowl recipe. When I started cooking usind old recipes I understod that I have to lower the weights proportionally just because all such recipes from such books were dedicated to chefs who worked in a big house or restaraunt and made dishes for lots of people. So, as example, I lowered the weights in 6 and I still received 8 normal sized cookies. It also helps me as I could make an error or the recipe could be incorrect and I won’t lose much ingredients.
I think for today I want to talk a bit about my photo skills and learning:) I am using Nikon D70s with the Nikon 50mm f/1.8G AF-S Nikkor and I am reall happy with that camera and even if it is old, it could deliver nice results. And you know, it is always better to learn using something that is not best just because it would be easier in future when I upgrade my camera. Ofc sometimes I struggle with my camera but that is just a learning process. I alsa received amazing backgrounds that you may seeon the berlin cookies photos, the colours are great:) as to composition, I think I am now searching for my style and minimalism is close to me so maybe in future I will add more and more props, but for now, I will stay on this- and will try to tell the story in minimalism photos. Just finding my way:)
We really love those cookies and I first made them on Daria’s birthday and when the guests came, all cookies just dissapeared in a moment:) cookies are soft with a nice merengue cap, great thing for tea, milk or wine. You may store them in the container for 3-4 days. But I am sure that when you make them, you will just get your milk, all the cokies, and will have a cookie evening, just eating them all. That is so nice that I should get my milk and cookies and eat them now!
-65 Gr butter
-1 egg yolk
-65 Gr powdered sugar
-1t sp ground cinnamon
-130 gr all purpose flour
For merengue: 1 egg white plus 30 gr powdered sugar 1
1. Whisk yolk and eggs into foam
2. Set oven to 170C/340F
3. Add all remaining ingredients to the whisked eggs and mix everything well with mixer
4. Pour the batter on the baking tray leaving some place between the cookies. The batter wiil first become wider, then it will rise. Leave for 15 minutes, then take it out but leave on a tray.
5. Whisk egg white with powdered sugar for 3-4 minutes, next pour the merengue on the cookies amd place in the oven for several minutes. Then take out and leave for 10 minutes, and the cookies are ready.