Dessert Mashup: Kołaczki Mince Pies (Wheat Free)

Here's another dessert mashup for ye! A blend of a British Isles classic, and a Polish traditional Christmas treat, Kołaczki mince pies!

Kołaczki (said co-watch-key) are little cream cheese pastry parcels filled with plum jam or poppy seed filling, that are formed out of a frilled square of pastry pinched at opposing corners, traditionally eaten in some parts of Poland around Christmas time (although one of my Polish friends had never heard of these, so it must be a regional thing). 

And for those of ye who don't know, mince pies are little shortcrust pastry morsels filled with mincemeat, which is a mixture of dried fruits, grated apple, citrus zest, shredded suet, brandy (or whisky), sugar, and spices. I decided this was the year that I'd mash them together, and they turned out really well.

It's more the shape that I nicked from the kołaczki, but everything else is traditionally mince pie-ish. I didn't use the kołaczki pastry, which is basically equal parts cream cheese and flour with a bit of butter thrown in for good measure, but instead I used something which I like to call "shortbread pastry", which is somewhere between shortbread and shortcrust pastry.

FREE FROM

☑ Soya (check for soya lecithin)
☑ Yeast
☑ Eggs
☑ Wheat

CONTAINS
☒ Dairy (use substitute in italics for dairy free)
☒ Gluten
☒ Refined sugar products

INGREDIMENTS:

• 12 ounces (340 grammes) plain spelt flour
• 6 ounces (170 grammes) butter, or margarine, room temperature
• 2 ounces (55 grammes) icing sugar, or caster sugar
• Cold water, to bind
• 1 jar (450 grammes) mincemeat
• Icing sugar and cinnamon, to decorate

HOW-TO:

• Preheat oven to 200°c (400°F, Gas Mk. 6) and line baking sheet with non-stick baking paper.
• In a mixing bowl, beat together the sugar and butter or margarine until smooth and creamy.
• Sieve in the flour, and then get your hands in and mix it together, rubbing the butter and flour together with your fingertips. It'll get very crumbly.
• Add in water, about a teaspoon (5 millilitres) at a time, mixing after each spoonful until you have a soft dough. It doesn't need to be chilled.
• Dust the work surface with flour and roll out the dough to a thickness of a quarter inch (3 millimetres). Using a knife or a fluted pastry wheel, cut the dough into strips about 1½ (4 centimetres) wide vertically and horizontally to make squares. Any squares that are wonky or incomplete can by gathered and re-rolled.
• Brush the squares with water, then put about a teaspoon of mincemeat into the middle of each square. Pinch the opposite corners together, and make sure to pinch them good and proper; they can fall open in the oven if they're not pinched properly, I've discovered. Alternatively, you can roll them up like tiny wraps.
• Place on the baking sheet and bake in the centre of the oven for 15 to 20 minutes, or until lightly browned and the mincemeat is beginning to bubble. If you cook them for too long, the mincemeat will run out of the pastry shells and go everywhere, so keep and eye out.
• Remove from the oven and allow to cool slightly on the tray before moving to a wire rack to cool. To decorate, dust with a little icing sugar and cinnamon. These are nice warm from the oven, or cold; actually, they're nice however you eat them.

These went down a real storm due to their daintiness, and they are way less hassle than the traditional mince pie, which needs the muffin tin lined with pastry then each one topped with pastry; it's a pain. It seems the Polish had the right idea for making their Christmas treats a little more efficient.

No Recipe Today: Life Gets in the Way

Apologies for my lack of recipe post today, I've been having an absolute week of it. I've been having some serious issues in my personal life, but once they are all cleared up I'll be back to my normal baking and blogging self.

I hopefully will have a recipe done my Friday, as is my wont, but if I don't my next recipe post will be next Monday (December 1st)

Thanks for your patience! ^_^

This Christmas Will Be a Handmade Christmas!

This weekend the Christmas lights will be officially lit in Limerick city, and as people run around town like blue-arsed flies getting their Christmas shopping done, I have a plan: this year I will hand make the presents and make them edible.

I got a wonderful chocolate mould from my local Dealz (PoundLand) that has tea cups and teapots and all wonderfully cute shapes, and I will use these to make filled chocolate boxes; and to shake it up a bit, some will get chocolates, others will get mini gingerbread houses. I can't decide whether the gingerbread houses should be filled with sweets, but they will definitely be miniature. I might also do some jars of hot chocolate mix with an iced lebkuchen, together in a little bag, and maybe also bags of peppermint creams or other fondant chocolates.

I cannot wait to get started on this project! It's going to be class!

I've been jotting down ideas in my sketchbook for the last few days, trying to design the chocolate fillings, draft blueprints for the houses, and come up with nice lebkuchen shapes. I'm actually really looking forward to it! Each of the five members of my family will of course get something different each, which adds another level of interest.

Stay tuned for my next post on the matter, which will include my sketches....

Salted Caramel Shortbread (Wheat Free)

So, today I decided to try out a classic: Millionaire's Shortbread! I don't usually go in for making plain and simple classics, but this week I got a serious hankering for some delicious caramel shortbread.

Recently I've been making a lot of condensed milk (using a new technique which I will share at a later date) and using it to make hot chocolate on these cold winter nights, and as such I used it to make some lovely buttery caramel for my shortbread. To shake it up a little, though, I sprinkled some coarse sea-salt on the top of the chocolate.

I made a small batch using a loaf tin, which is the recipe I will share with you.

INGREDIMENTS
Makes 1 4x7 inch (10x18 centimeter) rectangle, which cuts into roughly 18 pieces

• 3 ounces (85 grammes) spelt flour

• 1 ounces (30 grammes) cornflour or rice flour

• 2 ounces (55 grammes) butter, at room temperature

• 1 ounces (30 grammes) icing sugar

For the caramel topping

• 1½ ounces (40 grammes) caster sugar

• 1½ ounces (40 grammes) butter

• 3 ounces (85 millilitres) condensed milk

• Pinch of salt

For chocolate topping

• One 3½ ounce bar (100 grammes) dark or milk chocolate

• 2 tablespoons (30 millilitres) sunflower oil

• Coarse sea salt

HOW-TO

• Preheat your oven to 160°C (320°F, Gas Mk.2½, or very moderate) and line the sides of a loaf tin.

• In a mixing bowl, beat the living daylights out of the butter until soft and creamy. Use a wooden spoon: it needs more elbow grease, but you have much more control over how soft you make your butter.

• Pour in the icing sugar, and cream until light and fluffy. Sieve in the flours and salt and mix until the flour is combined. It will look crumbly, but this is exactly how you want it.

• Press the dough evenly into the sandwich tin, smoothing the top with a spoon, and prick all over with a fork or skewer, and bake in the oven for 20 to 25 minutes, until set but still soft.

• On removing from the oven, put on a wire rack and allow to cool in the tin completely.

Now, make the caramel:

• In a small saucepan, melt the sugar and butter gently together over low heat. Once the sugar has dissolved, add in the condensed milk and salt.
• Once fully melted and combined, bring to a rapid boil and cook for about 2 or 3 minutes until thickened.

• Pour in on top of the shortbread. Allow to cool to room temperature before setting for about 30 minutes to an hour or until cool to touch.

Finish off with chocolate glaze:

• Once set, prepare the chocolate glaze. Melt the chocolate and oil together either in the microwave on "Defrost", or in a bowl over simmering water.

• Pour the chocolate over the top of the caramel, and allow to cool to room temperature before allowing to set in the fridge for at least 4 hours.
• When fully set, remove from the tin and cut into square, chocolate side down, with a sharp knife.

And there you are! Delicious caramel shortbread. The caramel is soft and chewy, and the coarse salt gives little savoury bursts among the sweetness.

Pause in Video Making

Hi all!

So, as you have seen over the last month, I have been making tutorial videos about how to make the various things I write about here on my blog. I have enjoyed the experience of making the videos, and I have learnt a lot from the process both with cinematography and teaching.

However, in doing the videos, I've found I don't like making the videos as much as I thought I would. I gave it a go, and it didn't speak to me. I've found I prefer blogging and taking pictures. Making tutorial videos alone is a fairly noneventful experience, and I would like to re-try with other baking enthusiasts or performers in the future.

Also, I have started making short films with a group of fellow filmmakers, and that has been fulfilling all of my filmmaking needs!

I might return to Sweetie Pie Bakes Stuff TV in a different capacity in the future, but for now, I going to go back to blogging with a new found zeal.

Spelt Doughnuts Video Tutorial!

UPDATE 29/8/15: Click here for a revised and updated version of this recipe!

I made a tutorial video for the spelt doughnuts recipe that I published a few months ago, butI thought it would be pointless to have two blogs of the same recipe. So this blog post is literally just to say "Lookit ma new vidjo!"

Full spelt doughnuts recipe can be found here!

THIS TIME LAST YEAR: Confectionery Failures and New Job (thus Temporary Pause in Blogging)!