The GFCF Recipe Experience - Ciastka Z Konserwa (Polish Tea Cakes)
Posted May 27 2009 11:17pm
Saturday morning - the beginning of a long 3-day weekend. Time to change things up a little bit.
One thing I love to do on weekends is make a nice breakfast for everyone. I am an early riser as it is, so I have plenty of time to get into the kitchen and get things going before everyone else gets up. Usually, Saturday morning is for what my wife calls the artery-clogger breakfast - bacon and sausage omelets with a side of fried potatoes and some homemade GFCF biscuits - with plenty of ketchup and CF butter as well. But this Saturday, I wanted to do things a little different. It seemed like the perfect day to try out a new (old) recipe.
When my maternal grandmother passed away, I inherited many of her recipes that she had either hand written or cut out from newspapers 40 or 50 years ago. One of these recipes was for Ciastka Z Konserwa (pronounced Chaska Zi Konserva), or Polish Tea Cakes. Ciastka Z Konserwa literally means dough (Ciastka) with (Z) preserves (Konserwa). I had been meaning to try this recipe for the past few months - all the ingredients were sitting in my pantry, waiting to be used. Ironically, while my grandmother was a prolific baker, my mother and I cannot recall a time where she ever made these. Saturday seemed like a great day to dust off this recipe and give it a try.
It was well worth the wait.
These cookie/cakes had a rich buttery flavor that the whole household enjoyed. The recipe as given below made about 2 dozen tea cakes - and they were gone by lunchtime!
I used cherry, peach, and strawberry preserves for my fillings, and chopped pecans for the nuts. Of course, you are free to use whatever you want!
Definite 6 thumbs up from our household.
1 cup CF butter (I used Earthbalance Buttery Sticks) 1 cup sugar 2 large egg yolks, beaten lightly (reserve the egg whites for dipping) 2 cups GF all-purpose flour 1 1/2 tsp xanthan gum 1 tsp salt 1 tsp GF vanilla 1/2 cup or more chopped nuts Any good preserves
Preheat the oven to 325°.
Sift the flour, xanthan gum, and salt together.
Cream the butter and sugar until light. Add the egg yolk and vanilla, and mix well. Gradually add the flour and mix until well blended into a dough.
Roll the dough into balls about the size of a walnut. Dip the balls in the reserved egg whites, and then roll in the chopped nuts.
Place each ball on a greased baking sheet about 2 inches apart. Using the back of a ball point pen or the blunt end of a knife (or your finger), make a well in each ball.
Bake at 325° for 5 minutes, then remove and press down on the well again to keep it clear. Return to the oven, and bake an additional 10 - 15 minutes until golden (for my oven it was an additional 10 minutes).
Remove from oven and fill the well with preserves while warm. Let the cake cool on the baking sheet for 2 minutes, then remove to a cooling rack. Serve warm or cold.