Scratch-n-taste would be way better, but this will have to do. Since I only bake these once a year, the recipes are far from perfect, hopefully not disastrous. ‘Nyhoo, three Czech Christmas classics here, in case you got time on yer hands!
Rohlíčky (Petits croissants)
2 cups flour
1/2 cup ground hazelnut
3/4 cup non-dairy butter
1/4 cup powdered sugar
Vanilla sugar for coating
You’ll want to sift the ground hazelnut, flour and sugar together, and work in cubes of butter until you reach a consistency you feel good about. Let the dough rest in the fridge for at least an hour (best overnight). Roll a good chunk of the dough into a roll, slice it into around 2-centimeter bits and create smaller rolls out of those. Bend them ever so slightly into half-moon shapes.
(It’s okay for the dough to be a little more crumbly than usual—the hazelnuts do that. Once baked, the little croissants should hold just fine. )
Bake at 180C about 15 minutes, but keep checking back after 10 to make sure you take them out before they start turning peachy.
Cover them in a mixture of vanilla sugar and bit of powdered sugar while they’re still warm.
Linecké (the English language has a way of calling most things biscuit, so biscuit it is)
2 ¼ cups flour
1/3 cup powdered sugar
2/3 cup butter
More butter or 1 tbs vanilla pudding
Lemon rind from 1 lemon
Juice from ½ lemon
Jam
Sift together the flour, sugar, lemon rind. Add lemon juice and work in the butter, and let the dough rest in the fridge for at least an hour. (Don’t recommend overnight, judging by the frozen dough ball I ended up with.)
Roll half of the dough flat to about 2-3 mm thick, and cut out whatever shapes out of it—you’ll need matching pairs, though. I just use a jar/glass/shot glass, if I have nothing around. You’ll want to bake them at 160C for a little over 10 min, checking back after 10 before they start turning peachy.
Let them cool before smearing with jam and sticking matching pairs together. Serve with, yes, more powdered sugar!
Buttery cocoa balls (The easiest and most rewarding Christmas experience.)
1/4 cup cocoa
7/8 cup powdered sugar
4 tbs ground hazelnuts or walnuts or oats
¼-1/2 cup butter
You can add whatever flavor you want—normally we do rum.
Cocoa or grated coconut
Just mix the dry ingredients, and work in the butter until you have something you can form balls out of. Scoop with tsp or tbs and roll into balls and cover in cocoa or grated coconut. You’ll need to keep them refrigerated until just before serving.
Please please please post recipes for these! Or tell me how I can activate the scratch-n-taste function on my computer. Merci!
Scratch-n-taste would be way better, but this will have to do. Since I only bake these once a year, the recipes are far from perfect, hopefully not disastrous. ‘Nyhoo, three Czech Christmas classics here, in case you got time on yer hands!
Rohlíčky (Petits croissants)
2 cups flour
1/2 cup ground hazelnut
3/4 cup non-dairy butter
1/4 cup powdered sugar
Vanilla sugar for coating
You’ll want to sift the ground hazelnut, flour and sugar together, and work in cubes of butter until you reach a consistency you feel good about. Let the dough rest in the fridge for at least an hour (best overnight). Roll a good chunk of the dough into a roll, slice it into around 2-centimeter bits and create smaller rolls out of those. Bend them ever so slightly into half-moon shapes.
(It’s okay for the dough to be a little more crumbly than usual—the hazelnuts do that. Once baked, the little croissants should hold just fine. )
Bake at 180C about 15 minutes, but keep checking back after 10 to make sure you take them out before they start turning peachy.
Cover them in a mixture of vanilla sugar and bit of powdered sugar while they’re still warm.
Linecké (the English language has a way of calling most things biscuit, so biscuit it is)
2 ¼ cups flour
1/3 cup powdered sugar
2/3 cup butter
More butter or 1 tbs vanilla pudding
Lemon rind from 1 lemon
Juice from ½ lemon
Jam
Sift together the flour, sugar, lemon rind. Add lemon juice and work in the butter, and let the dough rest in the fridge for at least an hour. (Don’t recommend overnight, judging by the frozen dough ball I ended up with.)
Roll half of the dough flat to about 2-3 mm thick, and cut out whatever shapes out of it—you’ll need matching pairs, though. I just use a jar/glass/shot glass, if I have nothing around. You’ll want to bake them at 160C for a little over 10 min, checking back after 10 before they start turning peachy.
Let them cool before smearing with jam and sticking matching pairs together. Serve with, yes, more powdered sugar!
Buttery cocoa balls (The easiest and most rewarding Christmas experience.)
1/4 cup cocoa
7/8 cup powdered sugar
4 tbs ground hazelnuts or walnuts or oats
¼-1/2 cup butter
You can add whatever flavor you want—normally we do rum.
Cocoa or grated coconut
Just mix the dry ingredients, and work in the butter until you have something you can form balls out of. Scoop with tsp or tbs and roll into balls and cover in cocoa or grated coconut. You’ll need to keep them refrigerated until just before serving.
Bonne chnace! And let me know how it goes!