It’s Saint-Nicolas today, in the tradition of North Europe. So let’s make those nonnettes (ginger-bread small cakes).
For a quick nonnette recipe click here.
This year’s is made over 2 days, but it takes only 5-10 minutes of your time.
Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.
The filling is made of kaki (persimmons).
Passed in the blender (after taking away seeds), they become that paste. I’ve added dry mikan orange peel too, but no sugar.
Sugar is added to the batter. It’s Okinawan black cane sugar. It already has a spicy taste.
Simple batter :
-kurozato black sugar, lukewarm water, yeast, let 10 minutes
-add bread flour, salt, more lukewarm water with diluted sugar to get a very soft dough…
View original post 87 more words