Jamie Oliver's best shortbread. Recipes from Jamie Oliver's Jamie & Friends: DIY biscuits from a tin and lamb pie Jamie Oliver's homemade biscuits

Tossett biscuits are delicious spiced biscuits native to Lancashire, located in the west of England. This delicacy dates back to the 14th century. It has a sweet, buttery and spicy taste.

Its production ceased during World War II due to restrictions on oil and sugar consumption. But fortunately, Jamie Oliver decided to revive Tossett cookies. He did this during the filming of his joint project with Jimmy Doherty.

1 Preheat the oven to 180°C/gas 4.

2 Sift the flour and caster sugar into a large bowl.

3 Then knead the butter with your hands and add it to the mixture, rubbing it into the flour and sugar until well combined.

4 Place the cumin and coriander in a mortar and crush them into fine crumbs using a pestle. If you don't have a mortar, you can use a regular clean kitchen towel and rolling pin.

5 Add the resulting crumbs to the bowl and mix until you have an even dough. Make a ball out of it, then wrap it in film and put it in the refrigerator for about 1 hour. During this time, the dough will cool and become stronger.

6 Roll out the dough on a floured surface to about half a centimeter thick.

7 Using pastry cutters, cut out 6cm circles and place them on a floured baking sheet.

8 Sprinkle with powdered sugar and place in the oven for 10 - 15 minutes. In the middle of this time, do not forget to turn our Tossette cookies over so that they are baked on both sides. As a result, we should end up with products of a pleasant pale color, in no case gold, and slightly brown around the edges.

9 Leave to cool, then sprinkle with powdered sugar and serve.

Today I’m with two recipes and a review of two of my new books. One of them was brought for the New Year, and Olive and I managed to win the second in the Eksmo Publishing competition on their page In contact with. Moreover, they sent the photo on the very last day of the drawing and it won, among a huge number of participants, it’s simply amazing! I'll show it at the very end of the post :)

I probably shouldn't actually be reviewing these books because I'm not at all objective when it comes to Jamie Oliver. I have loved him for many years and Jamie’s amazing ability to literally “infect” cooking is very inspiring. I have many of his books, but, unfortunately, not all, although I really want to collect a complete collection.

The Jamie & Friends series is not really Jamie Oliver's recipes. These are recipes that were selected by him, prepared and then filmed by his team. Knowing Oliver's culinary creativity well, I would not have immediately guessed that the recipes were not his, because they are completely in his style - with a fairly large number of ingredients (especially a variety of spices), but at the same time, not difficult to prepare. There are seven books in the Jamie & Friends series, so I still have five more to buy. A big plus of these books is their very affordable price with high quality printing.

DIY Cranberry Cookies from a Jar

In the book "Jamie's Choice. New Year's Recipes" I was given a completely different cookie, but I stuck with the idea. This is so amazing, and why didn’t I think of it myself before? It turns out to be an original and unique gift for a loved one. You just need to beautifully layer the ingredients (excluding perishable foods, such as eggs or butter), close the jar with a lid and attach the recipe. I give the recipe for cranberry cookies as an example; cookies can be oatmeal or chocolate, or your favorite, family one. Don't forget to add any ingredients that are not included in the jar to the recipe description.

100-120 g flour (depending on the berries)
80 g almond flour
20 g corn starch
60-100 g of fresh cranberries (frozen must be thawed) or any other berries
100 g softened butter (we don’t add it to the jar, but we indicate it in the recipe)
poppy seed for sprinkling, optional
100 g granulated sugar

1. Beat all ingredients thoroughly with a mixer, except for berries.

2. Grind the berries with a blender (can be quite coarse) and transfer the mixture into the dough. Stir everything well and remove and roll into several “sausages”. Place on a cutting board and refrigerate for half an hour.

3. Preheat the oven to 180 degrees. Remove the dough from the refrigerator. If desired, the sausages can be rolled over the poppy seeds to make the cookies coated. Cut the sausages into rounds and place them on a parchment-lined baking sheet. Bake for about 20 minutes, until lightly browned.

Here is the original recipe from the book

Now about the book itself "Jamie's Choice. New Year's Recipes".

It seems to me that it’s already clear from the title that the recipes in the book are festive, ones that you won’t cook every day. This includes baking a three-kilogram pork leg, preparing a festive pate, and frying a five-kilogram turkey... Although, it seems to me, we don’t have to limit ourselves to the New Year, we also usually celebrate birthdays with a large group and here you can find interesting recipes for this.

I’ve already bookmarked this pate

The section deserves special attention Beverages, where recipes are given for spiced cider, negroni, mulled wine and lemonade... I definitely wanted to try everything before winter ends, we’ll definitely make something!

Alas, there are recipes that, due to limited supplies, are quite difficult to prepare. There are also those that are not typical for our country. For example, I can’t remember a single family I know where gravy was prepared as a separate, independent dish. And for England this is par for the course. But I strongly recommend that Jamie's fans don't pass by and look through this book in the store or on the website. Despite all the festiveness of the recipes, I have quite a lot of bookmarks :)

On the downside, I found an error in one recipe (Cranberry sorbet, p. 79). The composition contains sugar, but it is not mentioned in the recipe, although it should be. So be careful. Alas, this often happens in cookbooks; the human factor has not been canceled.

Persian lamb pie

And this is a recipe from a book "Jamie's Choice. Pies and other baked goods." A very tasty and filling pie with a rich spicy taste. I love lamb!

Compound:

Olive oil
4 cloves garlic, finely chopped
2 onions, finely chopped
2 stalks celery, thinly sliced
1/2 tsp. turmeric
a pinch of ground cinnamon
1 tsp cumin (cumin)
600 g lean minced lamb
100 g dried cranberries
300 g cauliflower, cut into florets
250 g natural yoghurt
270 g phyllo dough
a pinch of cumin seeds (I also added black sesame seeds)
salt

1. Preheat the oven to 180C. Heat a little olive oil in a large frying pan or sauté pan over low heat and sauté the garlic, onion and celery with the turmeric, cinnamon and cumin for 10-15 minutes until the vegetables are soft but not browned. Transfer to a bowl and set aside.

2. Place the minced meat in a frying pan, increase the heat slightly and fry for several minutes until golden brown, breaking up any lumps. Return the vegetable mixture to the pan, add cranberries, cauliflower and pour in 200 ml of water (I didn’t add any). Simmer for 10-15 minutes until the liquid has evaporated and the cauliflower is cooked. Remove from the onion, add salt and stir in the yogurt. Let cool.

3. Remove the phyllo from the packaging, unroll one sheet and line the bottom of a 30cm tin so that the dough hangs over the sides. Brush with olive oil. Lay all the sheets on top of each other in this way, leaving the edges hanging down.

4. Place the filling on the dough and cover with the edges of the dough. Lightly brush with oil and sprinkle with cumin. Bake for 30-40 minutes until golden brown.

This book is definitely for me! What I love most about cooking is baking. And it doesn’t matter whether it’s sweet recipes or meat pies. The book is divided into four sections:

Pies and pies
- tarts and quiches
- Pies
- Cakes and buns

Moreover, each section presents sweet and non-sweet dishes. Everything is very beautiful and probably delicious. I already have a lot of bookmarks in this book. If I were asked to choose any one book from the entire series, I would definitely choose this one.

This handsome guy is next in my queue

And as always in Jamie's books, there is an ingredient index at the end of the book. Thank you very much for it!

Be sure to look through it, my advice! It's totally Jamie's style and the recipes are amazingly chosen.

P.S. And here is the photo that won the book :))

The recipe for this wonderful, slightly sour cookie belongs not to me, but to the British “naked” chef Jamie Oliver .

You've probably heard a lot about him, seen his morning show on the Ren-TV or Domashny TV channel, or leafed through his colorful cookbooks. I’m just crazy about him, I learned a lot for myself from his books and now I cook with pleasure.

Link to original recipe: http://www.jamieoliver.com/recipes/pastry-cake/lemon-butter-biscuits

Like most recipes, it had to be modified and changed to suit our cruel reality. I gave all the ingredients and their quantities as in the original recipe, but in parentheses I added my comments as a pioneer. I hope they will help you do everything right!

We will need(on average for 20 cookies):
125g butter, at room temperature;
100 powdered sugar (vanilla sugar will be very appropriate here; you can buy vanilla pods, remove the seeds with a knife and add them to the sugar);
1 egg;
200g flour (I didn’t have enough and had to take all 300, or even 350g);
juice and zest of 2 lemons (more zest, less juice; I would say a couple of drops is just right, otherwise it will be very sour and liquid);
¼ teaspoon baking powder (baking powder);
pinch of sea salt (if not, take the regular one);
Plain flour, for dusting;
3 tablespoons sugar.

Beat butter and sugar in a bowl with a mixer (with a fork/whisk) until creamy. Crack the egg into it until the mixture is light and fluffy. Add flour, lemon juice and zest, baking powder, salt and mix until a ball forms (add more flour if dough is too sticky). Cover the dough and refrigerate it for 2 hours, or until firm. (I set it at night because I didn’t have time to bake in the evening).

Preheat the oven to 180°C. Roll out the dough on a floured surface to ½ cm thick. Do (using a glass/moulds/knife) cookies and place on a baking sheet (place baking paper to prevent burning). Sprinkle with sugar and bake for 10-12 minutes (I didn’t have enough time and baked for about 20-25 minutes) until the edges turn light brown (!!!) . Remove the pan from the oven and let the cookies cool.

The cookies turn out just like in the picture; there is absolutely nothing difficult to prepare. Feel free to fantasize!

P.S. To keep cookies longer, place them on a plate and cover with cling film. Otherwise they will turn into crackers.

P.P.S. For a Christmas (New Year's) version, Jamie recommends replacing the lemon with orange and adding cinnamon to the batter. On my own behalf, I can suggest experimenting with lime. I'm sure Jamie would appreciate it!

Bon appetit!

Really delicious, healthy and easy to make homemade cookies from Jules' recipe. They contain oat flakes, which are used to make oatmeal, which is high in fiber and carbohydrates, which means they will keep you toned and give you strength. Feel free to use any other dried fruits of your choice - such as prunes, apricots, cherries and blueberries, etc. Invite your children to participate, they will definitely like it. Make the dough and freeze it in the refrigerator, then use it whenever you want to make these Dried Oatmeal Cookies

1 Preheat the oven to 180ºC/gas 5 and prepare 2 large baking trays. Cover them with baking paper.

2 Place together flour, spices (cinnamon, ginger, or other spices of your choice), soda, oatmeal, dried fruit (any, finely chopped) and seeds in a large bowl and mix well.

3 In another large bowl, place the soft butter, set at room temperature, both sugars and the egg, then beat with a wooden spoon to combine.

4 Mix the ingredients from both bowls together using your hands – you should end up with a sticky dough-like mixture. (At this stage, you can postpone preparing the cookies until later; to do this, roll the dough into a sausage shape and wrap it in baking paper. Store in the refrigerator. Then, cut this dough into pieces in the form of cookies 1 cm thick. See pictures at the end of the text. )

5 Wet your hands so you can roll the dough into walnut-sized balls - you should have about 24 servings in total. After this, place them on baking trays lined with baking paper, pressing the dough slightly with your palm.

6 Bake in the oven for 8-10 minutes, or until golden brown, they should be slightly soft in the middle.

7 Once cooked, remove from the oven and when the oatmeal cookies have cooled sufficiently, transfer them to a plate - they are delicious warm, but equally good cold. Store in an airtight container for up to 5 days.

You can postpone preparing the cookies for a convenient time; to do this, roll the dough into a sausage shape and wrap it in baking paper. Then, cut into pieces 1 cm thick and bake in the oven.

Classic! Well, what could be better than old proven recipes...

Suitable for those who avoid gluten.

Ingredients 50 pcs.

unsalted butter for greasing pan
4 large eggs (whites)
350 g sugar
350 g ground almonds
30 ml Amaretto liqueur
powdered sugar

Master class Amarettini

1. Preheat oven to 170ºC.
2. Grease two baking sheets with oil.
3. In a bowl, beat the egg whites until stiff.
4. Gently stir in the sugar, almonds and amaretto to form a smooth dough.
5. Using a teaspoon or pastry cutter, press the dough in portions onto baking sheets 2 cm apart.
6. Bake in the oven for 10-15 minutes or until lightly golden.
7. Transfer to a wire rack and let cool before dusting with powdered sugar.

Florentine nut cookies

I published the recipe in my magazine... and said

Florentines are a welcome gift at any time of the year. Use this recipe to try our favorite chocolate and fruit flavor combinations—cherry and dark chocolate and orange and milk. Or create your own - with ginger, pistachios, white chocolate, cranberries - whatever!

Ingredients for 24 cookies

40 g dried cherries or candied orange peel
70 g sugar
20 g unsalted butter
2 teaspoons flour
60 ml creme fraiche (sour cream)
50 g almond petals
30g mixed seeds such as sunflower, sesame, poppy seeds (or nuts to taste)
150 g dark (70%) or milk chocolate

Master class by Jamie Oliver Florentine cookies

1. Preheat oven to 180ºC.
2. Line 2 baking trays with baking paper.
3. Finely chop the dried cherries or zest.
4. Place a small saucepan over low heat and add

• - sugar,
• - oil
• - and flour,

1. stirring to combine everything.
2. Continue stirring until the sugar has dissolved, then gradually add the crème fraîche.
3. Remove from heat and stir in almond flakes, seeds and dried fruit/zest.
4. While the dough is still warm, use teaspoons to drop small lumps onto the baking sheets, leaving a few centimeters between them so they can spread.
5. Bake from 12 to 15 minutes until golden brown. Leave to cool slightly on the sheet, then transfer to a wire rack.
6. Melt the chocolate in a bowl over a double boiler, then use a spoon to pour it over the florentines.
7. Allow the chocolate to cool completely before transferring the cookies to boxes or bags.

Watch the video

How to make Florentine cookies without baking!

Very simple!

Place in a frying pan

• - 50 g butter
• - 100 g sugar
• - 100 g brown sugar

and, stirring, cook caramel .

Add 1/4 tsp. baking soda and 50 g crème fraîche.

Pour into caramel

• — 100 g
• – 50 g dried cranberries
• - and 50 g of candied citrus zest.

To taste - a little grated ginger.

Mix.

Prepare the baking sheets - line them with paper or silicone mats.

Spoon out lumps of mixture.
Place the cookies in the refrigerator.