Gratin, cookies, and tarts

November 24, 2013
I went to one of my teachers' and mentors' house for a lunch. Baked a gratin (zucchini, carrot, mushroom, broccoli in white sauce). Accompanied with some baguette.

 I also tested out a recipe for Spéculoos, and I must say, they were pretty successful! (recipe below) I also baked them for some high school students I was spending a lot of time with. I used a cleaned tomato concentrate can as a cookie cutter. Mixed in some slivered almonds as extra texture fun. Baked a good... 100 of them.

Also used my new mini tart-tins (I have 6 of them) with removable bottom to make mini apple tarts! I tried making the crust myself instead of buying pre-made ones. I felt this one was too sweet, so I won't include the recipe in this post.

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SPECULOOS RECIPE

  Ingredients

• 250 g (2 cups) flour
• 100 g (7 tbs) butter or margarine (margarine makes it vegan but softer)
• 150 g (12-13 tbs) brown sugar
• 2 g (1/2 tsp) baking soda
• 1/2 tsp cinnamon
• pinch of salt
• 4-5 tbs cold water

  Procedure

1. Take butter out ahead of time to let it soften.
2. Preheat oven at 180°C (350°F).
3. Mix dry ingredients in a bowl
4. Cut in softened butter and rub into the flour into a sandy mix.
5. Add water progressively until it comes together into a smooth dough.
6. Roll out and cut into desired shapes.
7. Bake for 15 mins.

  Tips

• Mix some sliced almonds into the dough for extra texture.