Soft vanilla-apricot shortbread cookies

I have a small addiction besides chocolate(but not any kind of chocolate!),it’s called Pinterest!

You can find anything you want,any crazy recipe you have in your mind…. So,I was looking for easy-to-make cookies that can assort my coffee in the morning. And I found it!! These cookies are melting in your mouth literally! So soft,not overly sweet and amazing aroma! How I love the aroma of fresh baked bread and cookies!!

You’ll need:

  • 1 cup GF all purpose flour( I use Pamela’s artisan flour)
  • 1 cup cornstarch
  • 1/4 almond flour
  • 1/4 tsp salt
  • 1/4 powdered sugar
  • 1 cup unsalted butter,room temperature
  • 1 1/2 tsp pure vanilla extract
  • zest from one orange
  • 2 tsp good quality apricot jam.

In a medium size bowl combine the flour,cornstarch almond flour and salt. Set  aside.

Using a bowl fitted with a mixer, beat the butter and the sugar until light and fluffy.Add the vanilla,the zest and beat again. Slowly add the flour mixture and continue mixing until incorporated.

Cover with a saran wrap and chill the dough for about an hour or until firm.

Line two baking sheets with parchment paper.

Preheat the oven at 350 F and place the rack in the middle of the oven.

image

When dough is firm take out of the fridge,uncover and roll into 1 inch balls and place the cookies into the baking sheet 1 inch apart. Bake for 12-14 minutes till the edges of the cookies start to brown. Remove from the oven and let it cool for 5 minutes. dust with powdered sugar.

image

 

I enjoyed mine with a cup of coffee,few strawberries  and the new book I am reading “The Book thief” by Markus Zusak. Great book and brilliant movie!

Enjoy!

 

 

Advertisements

Masticha cake with vanilla-rosewater cream (Politiko)

Mastic tree

Mastic tree

Greek cuisine has been at some point,influenced by the middle eastern cuisine. We adapt it according to our taste and domestic products. Like this masticha cake,which was made from Greeks of Constantinople,with masticha from the Greek island Chios.. Chios is a very beautiful island full of green, blue-green sea water,a lot of history and mastic trees!

image

I missed this dessert… You know…once you go to live for the rest of your life in a different country,you miss EVERYTHING! Even the food that you hated,back then when you were just a kid and your mom forced you to eat! Everything is different.. I felt a little bit nostalgic the past few days… The food,my family,the beach…

Back to the dessert!! I changed it a little bit because of my celiac,but it’s way much better than the one my mom used to make…!

For the cake we’ll need:

  • 1 cup almond flour
  • 1 cup cornmeal
  • 1/2 cup coconut flour
  • 200 ml fresh sqeezed orange juice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup sugar
  • 1/2 tsp masticha powder ( you can also find it at the stores as Arabic gum)

For the syrup:

  • 1 1/4 cup sugar
  • 1 cup water

 

For the cream:

  • 3egg yolks
  • 3 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp. salt
  • 3/4 tsp. vanilla extract
  • 1 tsp. rosewater

 

How to make it:

preheat the oven at 350 F.

First,I make the cream and I let it cool in the fridge.

Beat the egg yolks well in a bowl,stir in the milk.

Mix sugar,cornstarch and salt in a saucepan.

Gradually stir in,a small amount of milk mixture each time..

stir constantly till the cream starts thickening up.

remove from heat and add the rosewater in the end.

Make the cake:

Dissolve baking soda into the juice.  In a medium bowl mix all the ingredients together. It may seem a little runny and not as much as a cake,but if you continue stirring is getting thicker.

put the mix into the greased pan (9 or 10 inches if possible) and bake for 30 minutes.

once is done,let it cool and make the syrup. In a small pot put the water and sugar and let it boil in a medium heat for about 8 minutes.

once is all done,slowly with a tablespoon pour it all over the cake and let it absorb the syrup.

when it’s cool down,pour the cream on top. Let all the flavors blend together..!

the cake is so moist and all the flavors come along together! Is not overly sweet,because I put almost half of the sugar it really needs,nutty and light! You really have to try it!

image

image