Berries, and especially blackberries, are a common theme for Lughnassadh. Here in the south, blackberries grow everywhere in the wild, and I can remember gorging on them all summer as a child. For a great treat, try this delicious cookie recipe from Southern Living.
- 1/2 cup slivered almonds
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 cup seedless blackberry preserves
- Parchment Paper
- Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
- Process almonds in a food processor 30 seconds or until finely ground.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 cup powdered sugar, beating well.
- Combine flour, next 3 ingredients, and almonds; gradually add to butter mixture, beating until blended.
- Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets. Press thumb into each ball, forming an indentation.
- Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 30 minutes.
- Place preserves in a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe preserves into indentations.
This is an awesome idea I found on the internet. You can use this painting technique on any type of pastry. Use it to draw symbols, runes, or words on to your bread. Remember to use your magical intent! The recipe is for very delicious sandwich buns.
- 1 cup milk
- 1/2 cup water
- 1 T honey
- 1/4 cup butter
- 1 egg
- 4 1/2 cup bread flour
- 2 1/4 tsp instant yeast
- 1 1/2 tsp salt
- Pour milk, water, butter and honey into a small pan and warm it up. Let cool to 120 degrees and carefully beat in the egg.
- Mix 2 cups flour with the yeast and salt. Pour in the milk water mixture. Mix until a sticky mass then add in remaining flour 1/2 cup at a time and mix well after each addition using a wooden spoon or spatula.
- When it forms a stiff dough remove from bowl onto a table top and knead till smooth and elastic (about 5 minutes).
- Divide into 12-16 portions. (I made 11 portions of 100 gm each). Shape each portion into smooth round balls and place on a baking tray lined with parchment paper. Flatten the top of the round with a gentle pat of your hand. Do the same for all the rest of the portions and then cover with a clean tea towel and let rise until double in size.
- If you're not painting them you may brush the tops with a beaten egg, sprinkle sesame seeds, coarse sea salt, poppy seeds, pumpkin seeds etc over the top and bake in a preheated oven at 400 F for 10-12 minutes. The top should be a lovely glaze-y golden brown.
- If you're painting the bread, bake the buns plain halfway through until a pale hue of gold appears, take it out and paint designs on each bun.
1 egg yolk
1 or 2 teaspoons instant coffee granules mixed with very little hot water to dissolve.
When the coffee has cooled mix it with the egg yolk until you get the desired darkness that you prefer. You don't really need the whole amount of egg yolk.
Use 1 - 2 teaspoons of cocoa powder mixed with a little hot water to a smooth paste and mix well with half of an egg yolk. Use enough to achieve the shade you prefer.
Remove one bun at a time from the tray with a spatula very gently because this is a soft bun and you don’t want to dent it. Paint on the design, dust with a little flour and return to the oven until a golden brown.
© MoonShine, Inc. Yule, 2017