Happy New Year! It’s been a little while, and so I’m a little behind schedule now, although to be fair so is the government with actually deciding on what we’re going to do about Brexit, so it’s all good.
We’re at Poland now. I have eaten a good amount of savoury Polish food, but I’ve never eaten any Polish cake, unless you count potato pancakes…I mean, it’s not But for now, I made some rogaliki (which means ‘little horns’), which are delicious and simple to make (which is always a relief after making more complex things – see the next post coming up soon). These are a variant of rugelach, which are Eastern European cookies that are rolled up and look like tiny croissants. I’ve been meaning to try out rugelach for a while, and on looking I think I’ve just found the best recipe that my favourite person will love.
I’m expecting to do a couple more posts in the next week, so I won’t write too much about Brexit now. I’m keeping this brief in an effort to just get back into this.
220g butter (room temperature)
1 large egg yolk
1 tsp vanilla extract
55g ground almonds
220g plain flour
icing sugar to coat
Heat oven to 180C. In a large bowl cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract, mixing well. Add the ground almonds and flour, thoroughly incorporating.
Using walnut-size pieces of dough, shape into a crescent and place on baking sheets. Bake for 20 minutes or until slightly brown on the edges.
While still hot, roll in icing sugar. Re-roll in icing sugar when cool and store tightly covered.