For my variation on the classic mantecadito cookie from Puerto Rico I made a sandwich biscuit in the shape of a heart with a filling of marmalade. The filling of this ginger and marmalade cookie peeps out in the middle. I like a little bitterness…
This is how I make the classic Spanish Polvoron cookies (polvorones) from page 89 in my Dutch book Dosia Bakt Vegan. The dough is made with lightly toasted flour and is quite crumbly when you roll it out. It is supposed to be like…
You can find the Dutch recipe for this vegan butter on page 162 of my book Dosia Bakt Vegan. It is based upon a recipe by Miyoko Schinner who is a vegan recipe writer and chef from the US. The combination of the slightly sour…
Whipping up aquafaba (the water chickpeas have been boiled in) is not that difficult. But you have to know a few things before you get started. Then you will be certain you will get nice airy yet firm peaks. I use whipped aquafaba in many…
This is how I shape my Christmas stollen on page 117 in my Dutch book Dosia Bakt Vegan in a traditional way. I also give a tip that makes sure that everyone gets a nice bit of marzipan when the bread is sliced.
If you use this technique to shape bread rolls, they will end up beautifully round and keep their shape after rising and baking. I use it to make the Mexicaanse concha’s on page 110 and Zweedse semlor on page 104 in my Dutch book Dosia…
