I’ve got very old book in my collection. It has got 30 years and it is textbook for trade schools titled „Making cookies”. I’s written by Czesław Dojutrek and Andrzej Pietrzyk. Besides some theoretical informations for beginning confectioners there are many great and very easy recipes – just like that one for those adorable little piano-keys. The taste of those cookies I remember from high school – they always were in nearby confectionery.



340 g flour

185 g margarine

45 g icing sugar

2 egg yolks

few drops of vanilla essence

1 egg-white

icing sugar

Mix margarine with sugar until it’s homogeneous. Then add yolks, vanilla essention and flour. After mixing it all together it comes to loose crumbs. Lay crumbs on the table and knead quickly. Roll out into about 1 cm thick rectangle and then put it into the fridge for an hour.
Mix egg white with icing sugar until it’s like very thick icing. Take the knife and spread the icing on cooled douch with it. Now leave it for 30 minutes and let the icing get dry.
Cut the dough into 1cm x 4cm rectangles (it’s best to use knife for cutting pizza). Bake the cookies in oven preheated to 180 degrees – temperature can’t be higher because cookies have to be light and the icing can’t be burned. Bake it for 10-15 minutes – take a look to the oven from time to time to not let them get burned.





2 cups flour

280 g butter

3 big egg yolks

2 tbs sour cream


3 egg whites

icing sugar

Sift the flour and pour it out on the table. Add cold butter to the flour and chop it with knife. Now add yolks and cream and quickly knead it, wrap it with foil and put it into the fridge for at least one hour. It’s best to do the batter in the evening, let it stay in the fridge for a night and then do cookies next day.

Before rolling batter make an icing by beating egg whites with as many icing sugar as we need it to make icing to decorate gingerbreads. Roll cold butter until it is 4 mm thick and cut out small circles – the smallest they are the cuter ;).

Lay cookies on the baking tray with graseproof paper, put the icing on them and remember to not let the icing flow down!

Bake it for about 15 minutes in the oven heated to 180 degrees. Time of baking can be different – it depends on the size of cookies.


Challah basket

The Easter is coming so I’ve baked a basket from yeast-cake. I’ve made it from recipe for Challah. Well made and grown dough is elastic, not stick to hands and it’s perfect for making a basket.



25 g fresh yeast

1/2 cup water

1/2 cup milk

1 egg

1/4 cup sugar

1/2 tsp salt

1/4 cup oil

4 cup flour

when the dough stick to your hands you can use more flour (but not more than 1/2 cup)

1 egg for greasing the dough

Mix milk with water. Pour two spoons of that mixture into a glass, add yeast and leave for a few minutes. Mix egg, water with milk, olive oil, salt and sugar in the bowl. Slowly add flour. After adding flour make the dough until it’s soft and elastic. Leave it until it doubles its size. After that make for a while and form rollers.

For making a basket you will need a bowl (glass and ovenproof). Oil or wrap with foil the outside of the bowl (when you use foil it comes off easier). Turn the bowl upside down and form the basket. Make it the same way the baskets are made.




After forming your basket grease it with egg yolk and bake until its gold. Leave it and let the basked get cold.

Now form the brim of your basket. Draw the bowl on a graseproof paper. Make three long rollers of the dough and make a plait. Lay the plait on the drawn circle, grease with egg yolk and bake until gold.

Now form three rollers more and make another plait. It’ll be the handle of your basket. Lay this plait over the diameter of your bowl, grease with yolk and bake like another pieces.

After baking stick it all together (I use pieces of toothpicks for better stability).

And now your basket is ready. Sounds complicated but the devil is not so black as he is painted.


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Gingerbread domino



800 g flour

300 g icing sugar

100 g grounded nuts

10 g baking soda

200 g margarine

4 eggs

1/3 cup honey

2 tbs spice

3 tbs cocoa

Mix margarine, icing sugar and honey until it’s smooth. When the dough is homogeneous add eggs. In another bowl mix flour, grounded nuts, soda, spice and cocoa. Add dry ingredients to the dough (that one with eggs) slowly and mix slowly with mixer. Dogh is loose when it’s ready. Wrap it into the foil and put into the fridge for a night. Next day it will thick and you’ll be able to roll it out. Use a flour when youre roling it – the dough is very flexible and you can roll it very thin.
You can bake it next day – it doesn’t demand laying and waiting for baking. Bake it for 6-8 minutes in 200 C degrees.



Cake with delicacies



250 g vegetable butter

250 g flour

250 g sugar

5 eggs

1/2 tsp baking soda

250 g delicacies*

In a big bowl mix together (use a mixer) plant butter with sugar until it’s fluffy. Add yolks, one by one and mix until it’s bright and smooth. Add baking soda to flour, sift them and add to the buttery dough. Cut nuts, raisins and almonds* on quite big pieces and mix them with dough. In another bowl whip egg whites into a froth. Add froth into a dough very gentle, slowly and step by step and mix, but don’t use mixer. Fill form with graseproof paper and put the dough into it. Make a cut along in the middle of your cake with oiled knife. Bake it in 180 degrees for about 50 minutes. After this time check out if the cake is ready with a stick. If it’s necessary let it stay longer in the oven for a few minutes.

You can eat your cake after baking but it has the best taste when you wrap it in foil after baking and forget about it for 2 or 3 days :).

* I usually use hazel nuts, almonds, cashew nuts, raisins and dried apricot. You can use also candied fruits or orange zest. I don’t use it because these aren’t my favourite tastes.


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