1. Hazelnut bars

Finely crispy dough, crispy, as a base for this cookie, and a fantastically crispy layer of toasted hazelnuts on top. Rich taste of hazelnuts, chocolate and crunchy parts of both the crust and the filling that make hazelnuts. A completely new taste that we were delighted with, even though the cookie doesn't like to be photographed. Try it! And when you do, you will include it in your collection of small cakes.

Dough:

100 g of sugar

1 egg

1 egg yolk

100 g of margarine

and about 250 g of soft flour

Stuffing:

3 - 4 tablespoons apricot or rosehip jam

150 g of margarine

150 g of sugar

4 tablespoons water

250 g of roasted blended or finely chopped hazelnuts

Glaze:

200 g of chocolate

4 tablespoons oil

Preparation:

From the above ingredients, knead the dough.

Mix egg, yolks, sugar and margarine and add flour. Whisk a little and continue mixing by hand.

Leave for 30 minutes in the bag in the refrigerator.

Put margarine, sugar and water for the filling on the fire to boil. Boil for a few minutes, no more than 3.

hazel stanglice

Remove from the heat, then stir in the hazelnuts and leave to cool.

Take the dough and roll it out to dimensions 35 x 25 or similar, which suit your baking sheet.

To be safe, place the baking paper on the bottom of the baking tray.

Put the crust in the tray, align it where you need it with your hand, feel free to do it, and if you have a surplus somewhere and a shortage somewhere, cut it off, then paste it here.

Spread the crust with jam.

Apply the whole filling over it, spread it out a little at a time.

Put to bake at 180 degrees for about 25 minutes.

Cool the baked cake and pour the icing over it.

Melt the chocolate with the oil in the microwave by heating for 30 seconds until it melts over medium heat or steam.

Pour over the cake, shake the pan and leave it to set, then cut into bars or desired shapes and serve.

Pleasant.

2. Londoners - London bars

I’m not sure, but I think London bars belong to Hungarian cuisine. Fine bars with nuts and jam, an old recipe that was prepared on the occasion of some important events and holidays. In this variant, I chopped the walnuts a bit more, they should be larger, more chopped than ground. I chopped them a little more, because that’s how we kind of prefer it. When you make it, you can do it the way you prefer, the original is a little bigger, and as each recipe is subject to small changes, without losing its original shape and taste, so it happened to me. The crust is crispy, a bit softer than vanilla, but the structure melts in your mouth, and the top layer with walnuts is a thick filling in biscuits, crunchy.

Cover:

140 g of margarine

80 g of sugar

4 egg yolks

250 g of flour

5 g baking powder or half a bag

Top layer:

4 egg whites

150 g of sugar

150 g of walnuts - chopped, or coarsely blended, or a combination that you like

5 tablespoons of jam, marmalade or apricot jam, can and bar

Preparation:

Add sugar to the butter and beat them frothily.

londoneri londonske stanglice

Then add the egg yolks, and make everything well again.

Mix flour and baking powder, then beat with a mixer as much as possible.

The mass will be a bit drier, but then knead it by hand.

Shape the dough into a rectangle and roll it out to the dimensions of a baking tray that should be 35 x 25 cm (bottom).

Put baking paper, or you can do without it, just grease the pan well with butter and sprinkle with a little flour.

londoneri londonske stanglice

Roll the dough on a rolling pin, then transfer it to a baking sheet and flatten it nicely on the bottom with your hands.

Turn the oven to 180 degrees to heat.

Beat the egg whites until foamy, gradually add the sugar and stir until you get a firm foam.

Finally, mix in the walnuts and combine everything.

Coat the crust with jam, then apply a little filling with a spatula or spoon, to make it easier to stretch.

londoneri londonske stanglice

Spread the filling evenly everywhere, then put it in the oven to bake for about 20 minutes, then reduce the temperature to 150 degrees and bake for another 15 minutes. It will blush a little on top.

Leave the cake in the baking tray to cool and then it can be taken out of the baking tray together with the paper or cut directly into the baking tray, however you choose.

Pleasant.

3. Cheap pudding balls

Fast and cheap, easy. Pudding balls look decorative, you can add whatever you want and you won't spoil anything, you can only get it.

Components:

300 ml of milk

1 pudding with vanilla / strawberry / raspberry / chocolate / or some other flavor

4 tablespoons sugar

100 g of coconut

50 g white chocolate / dark / milk

50 g of margarine

cake color (optional)

Preparation:

Mix pudding and sugar, then add 100 ml of cold milk and whisk.

Bring the remaining 200 ml of milk to a boil, then when it boils, boil and stir until it thickens.

Immediately add the chocolate and margarine and mix until combined.

Remove from the heat and stir in almost all the coconut, leaving 2-3 tablespoons for the balls to roll later.

Put the bag or foil over and leave to cool.

Put lukewarm in the fridge to tighten further.

Take out with a spoon, then roll the balls between your palms, which you then roll in coconut.

You can add biscuits, then cut coconut, walnuts, hazelnuts, even finely chopped jelly candies.

Pleasant.

4. Oreo balls

You know that time of year when you spend a few weeks baking cookies, small, creamy, various cookies, shapes, colors, in molds and without… Oh yes, December, the month when the oven never stops working. During the holidays, I just made a bunch of those tiny, adorable cookies, for which there is mostly a recipe on the pages, but for one I didn't, something was a little late to be written in all that hustle and bustle. I am now reviewing some photos, mostly family photos, and I come across a couple of photos of these eagle bombs, which I completely and unfairly forgot. Their children were especially delighted. They are made of a couple of ingredients and do not require cooking or baking.

Components:

300 g of ground Oreo biscuits (biscuits can also be used, I will explain in more detail in the recipe)

2 tablespoons of powdered sugar or to taste, the biscuit is already sweet so you can judge for yourself whether it is needed yet or not

150 g cream cheese (unsalted, like ABC)

200 g of white chocolate

1 tablespoon oil

Preparation:

Whip the cream cheese with a wire with powdered sugar, then add 280 g of ground Oreo biscuits and mix everything, and later knead by hand.

The mass will be granular, but as you knead everything will be shaped and merged into one ball.

eagle balls

If you use Oreo biscuits, you need two packs. Open each biscuit and remove the filling.

Grind the biscuits. Mix 100 g of cream cheese with the filling, then powdered sugar is not needed, then add ground oreo biscuits and knead everything.

Shape into balls, weighing between 15 and 20 grams.

Leave in the fridge to set.

Chop the chocolate, it will be much easier to drink. Put in a narrow bowl, I used a cup and on a very low heat, right next to defrosting on the microwave, melt.

Melt for a minute, then check, stir with a skewer or fork, return to the microwave until the chocolate is completely melted.

eagle balls

Add oil to the melted chocolate and stir to combine.

The safest way to melt chocolate is on a low heat, so that it does not burn or the white chocolate in this case clumps. when the temperature is too high, lumps form, milk powder that was used from the fat separates and we get nothing in the end.

Dip the cooled balls in white chocolate, place on a wire rack or baking paper and immediately sprinkle with a little ground Oreo biscuit (the 20 g we left).

As soon as the chocolate hardens they are ready for lunch.

Pleasant.

5. Triangles with white bananas

It seemed to me that it could be nice and decorative to add white banana to a small cookie, so this cookie was made, which my children smashed for pleasure.

Components:

300 g of ground biscuits

125 g butter

100 g of powdered sugar

4 white bananas

100 ml of orange juice

Preparation:

Whip the butter with the sugar until frothy, then add the biscuits and whisk again.

Add juice and knead by hand.

You may need a little more juice in case the biscuit is drier.

When the mixture is made, it is neither too thick nor too thin. Place in a half-size triangle triangle.

We covered the bench with stretch foil.

Then press the bananas upside down, then put the rest of the biscuit mass over it. It is possible that you will still have these masses from which you can make balls or add ground walnuts and only then make balls that you roll into walnuts again.

If you do not have a mold, make a roller or triangles on a board or tray by shaping by hand.

Leave to stand in the refrigerator.

In the end, when I took it out of the mold, I melted the milk chocolate, and when it cooled down a lot, I coated the edges of the triangle and pressed the ground walnuts with my hand.

All this can and does not have to.

Pleasant.

6. Chocolate cake

Another cake with a full, chocolate flavor. Cut into bars can be added to a bunch of small cakes.

Bark - both:

3 eggs

300 ml of yogurt

175 ml of oil

300 g of flour

500 g of sugar

125 g of cocoa

1 tablespoon baking soda

1 tablespoon, 10 g baking powder

1/2 teaspoon salt

File:

200 g butter

200 g of powdered sugar

200 g of chocolate

Preparation:

Turn on the oven to preheat to 180 degrees.

Whisk the eggs with the sugar, then add the yoghurt and oil and beat again.

Mix flour, cocoa, baking powder, and baking soda and sift everything.

Then add to the egg mass and beat everything together.

Shake everything in a mold 30 x 20 cm or 33 x 23 cm lined with baking paper and bake for about an hour.

Turn the baked biscuit upside down from the baking tray and leave to cool.

Cut the cooled biscuit horizontally to get two thinner crusts.

Melt the chocolate over a low heat, and you can also slowly heat the chocolate in the microwave.

Allow to cool.

Whip the butter with the powdered sugar, then add the chocolate and combine everything.

If it is rare for you, the chocolate has not been cooled enough, but nothing, let it stand, it will cool down and thicken.

Stir before peeling the crust.

Apply the whole filling on the bottom crust, cover with another, flatten a little and pour over the glaze of 200 g of chocolate and 4 tablespoons of oil.

Heat the chocolate in a steamer or microwave and stir occasionally until completely melted.

Cool for a few minutes, stirring, then pour over the cake. Allow to cool and set, for the flavors to combine, then cut into bars or desired shapes.

Pleasant.

7. Lean bars with nuts

Grill-like bars. Caramelized sugar, honey and walnuts between two wafers. Ideal for fasting celebrations.

Sastojci:

• 300 gr kristal šećera

• 250 gr margarina

• 2 pune kašike meda

• 200 gr mlevenog keksa

• 200 gr mlevenih ili blendiranih oraha

• 1 list velike oblande

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Priprema:

Na laganu vatru staviti šećer da se otopi i karamelizuje.

Paziti da ne zagori i da nema grudvica.

Dodati zatim iseckan margarin i med pa mešati dok se sve zajedno ne otopi i sjedini.

Ostaviti malo da provri pa skloniti sa vatre i umešati prvo orahe, pa keks.

Oblandu preseći na dva jednaka dela pa celu smesu istresti na na hrapavi deo oblande i poravnati.

Poklopiti drugom oblandom ( hrapava strana dole ) i preko nje staviti tacnu, pa u tacnu nešto težine do 1kg da optereti oblandu da se lepo zalepi ali da ne bude preteško kako ne bi iz oblande curelo.

Ukoliko ispod oblande stavite neki papir ili celofan krajeve celofana savijte preko oblande, pa onda stavite tacnu.

Ohladiti, seći u štanglice i poslužiti.

Prijatno.

8. Rum kasato rods

Rum kasato bars that do not have the shape of bars! I'm guilty, I admit. I didn't pour and cut into bars, but tried a new mold, which was stronger than me. As a rule, the bars are cut, but "I didn't". And the icing is also accompanying, and since it was my last cake for Easter, I no longer had the strength or will, so it remained so "naked" ali .but “. wonderful taste of rum and you would never guess that one of the ingredients is potatoes! I admit it was a little strange to me at first, but I still decided to make them.

Components:

300 g of potatoes (when you peel it to be 300 g)

100 g of cooking chocolate

100 g of margarine

300 g ground biscuits

150 g of powdered sugar

1 tablespoon (15 g) cocoa

2 teaspoons rum extract

Glaze:

100 g of chocolate

3 tablespoons oil

Preparation:

Peel a squash, grate it and squeeze the juice.

Strain the boiled potatoes and place in a bowl.

Immediately add the crushed chocolate and chopped margarine.

Take a potato masher and mash potatoes, chocolate and margarine together. The chocolate and margarine will melt from the heat of the potatoes and everything will turn into chocolate puree.

Then add the biscuits, powdered sugar, cocoa and rum extract and mix everything together.

Pour into a lined baking sheet, no larger than 30 x 20 cm or some mold.

Melt the chocolate for the glaze with the oil, mix well, then pour over and leave to cool.

Then just cut into bars.

Pleasant.

9. White toblerone with hazelnuts

For those who like rafaelo balls, another similar cookie, with the taste of powdered milk and hazelnuts. Very similar, and yet very different. There is no work like with balls, everything is mixed and put in a triangular mold, although it can be wrapped like a roll in stretch foil and additionally shaped by rolling on the table, it can also be poured into a smaller tray and then cut into bars, if desired.

Components:

50 ml of water

150 g of sugar

150 g of milk powder

125 g of margarine

100 g of ground, blended or finely chopped roasted hazelnuts

Preparation:

Add water and chopped margarine to the sugar and put everything on the fire.

When it boils, let it boil for a few minutes, about 3 on medium heat.

Remove from the heat, then shake out the powdered milk and mix with the previously prepared mixer.

Put the wires from the mixer in the sherpa and turn it on immediately as soon as you start shaking the powdered milk.

This way, no lumps will form because the milk powder shrinks quickly.

Immediately add the glue and whisk everything again.

Leave for a few minutes to cool.

Put the foil in the mold and shake and flatten by hand, press or put on the foil and shape into a roll by hand, cover with foil completely and roll on the table to get a nice round shape or while still hot shake in a mold or tray (smaller) in which the paper for baking, so when it is tight, cut it into skewers. You can do this now if you wish or if you do not have molds.

White toblerone is not kept in the refrigerator but at room temperature, so it does not take up extra space.

Pleasant.

10. Rosette with plasma biscuits and nuts

When I make a lot of cakes on a holiday like Christmas and Easter, I always resort to rose hips. They give me the opportunity to quickly and easily make several types of cakes, so I can make 5 types in one day without a lot of effort and time. This one is one of them.

Components:

1 pack of pink bark

500 ml of milk

300 g of sugar

150 g of butter

100 g of white chocolate

300 g of ground plasma biscuits

250 g of ground walnuts

Glaze:

100 g of chocolate

3 tablespoons oil

Preparation:

Put the milk on the fire and when it heats up, add sugar and stir until it melts.

When it boils, add chopped butter and crushed chocolate.

Stir again until melted, then remove from the heat and add the plasma biscuits and nuts.

Stir and allow to cool.

Slightly spread on the crust, 4 tablespoons.

Don't do it anymore because I applied more, so the bottom layer is a bit thicker and the top layer is thinner.

Press with something, load a little and let it stand for an hour.

After that time, melt the chocolate with the oil on steam or in the microwave by melting it for 15 seconds until it is completely melted.

Pour over cake, flatten and allow to set.

Keep in the refrigerator until everything is nicely combined and the flavors are combined, and then it can be kept at room temperature.

Cut into bars.

Pleasant.