The two cute TOP BAKERS have honored Sugar and Spice Baking with given a new guest performance!!! I was so excited to meet them again!! Today, they have baked some DELICIOUS Rainbow & Bear cookies!! Could it better?!! Check the results with your own eyes!!
What makes you a Top Baker?
Alice: “Because I bake well and people love my cookies.”
Toby:“Because I have baked a lot and I make so tasty cookies.”
What did you guys think about the Rainbow & Bear cookies?
Alice: “I liked the ‘hard’ mixture very much.”
Toby: “Very tasty mixture and I liked them because they had sugar strands on.”
Recipe (makes 22-40; it depends on the size)
175 gr softened unsalted butter
50 gr caster sugar
50 gr icing sugar
2 egg yolks
2 teaspoons vanilla extract
300 gr plain flour
zest and juice 1 orange
140 gr icing sugar , sifted
Heat oven to 200C/180C fan/gas 6.
Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches.
Stir in the orange zest.
Roll the dough into small balls and sit on baking sheets.
Bake for 15 mins until golden, then leave to cool.
Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing.
Dip each biscuit half into the icing, then straight into the sprinkles.
Dry on a wire rack.
Raw dough or un-iced baked biscuits can be frozen.
Some people have previously asked me where my PASSION for baking began. Like I have mentioned in a previous blog post, I started to use my mum’s pots and pans when I was two years old and LOVED to be with her in the kitchen. I also have loved tasting my amazing 91 years old Grandma’s cakes, she is also an EXCELLENT Baker like my mum! In the future I will share some of my Grandma’s baking recipes with you guys.
When I was a teenager, I travelled one summer by train with eight heavy cook books from Austria, through Germany and France and back to Sweden. They were all in German or French. God knows (!!) why I bought books written in FRENCH, even if I have studied French for six years. I only understood a few words of them, for instance gâteau (cake)…but I was stubborn, I wanted to try to bake some of the recipes so I bought a dictionary in French (I already had a German one).
In my time I have made a few mistakes such as when I used the Austrian measurement’s conversion and thought that 10 dkg was 1000 gram instead of the 100 grams, which is the correct number. When I tried to make Kaiserschmarrn with 1 kilo Margarine instead of 100 gram, I was pretty surprised that they had so much margarine in their food in Austria, but it was me… who hadn’t read the information correctly. Haha But hey ho… the Kaiserschmarrn tasted beautiful even if it was a bit fatty ( I got rid of lots of Margarine… so don’t worry ).
My family and friends have been VERY SUPPORTIVE and tasted all the buns, cakes, biscuits I have made over the years…. From BIG cinnamon buns to SMALL Coconut cookies. The kitchen floor in one of my previous apartments was pretty well used. I used to sit there and talk and wait for the dough to rise with one of my girlfriends meanwhile we were drinking coffee. We baked for hours, almost every single day, and I was even forced to get a second big freezer in my kitchen so I could store all the things I baked. The neighbours got home-baked vanilla buns and bread on many occasions. My ex boyfriend got so tired of having go to buy flour in the supermarket all the time, he came home one day with a big 25 kg sack of flour and said “Now you can bake!!!”. Lovely memories….
I haven’t baked for a few years because I was studying pretty much at the University. During those years, I always felt that something important was missing in my life. Early this year, I just got the inspiration to bake again…when I was spending time with my dear and lovely British boyfriend. I felt that I had found that important puzzle piece in my life… my passion for baking and to see other people’s smiles on their faces!BAKING for me is not only a hobby, it’s a lifestyle…