tag:blogger.com,1999:blog-1847911008685707977.post6937609442509840830..comments2023-10-16T11:41:45.465+02:00Comments on domestic sensualist: hindbærsnitter - a little slice of heavenjulochkahttp://www.blogger.com/profile/10884096685015570257noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1847911008685707977.post-54731259528993764782012-03-31T18:28:46.794+02:002012-03-31T18:28:46.794+02:00i've got my first non-raspberry batch on the g...i've got my first non-raspberry batch on the go today. they'll be strawberry. husband thinks it's sacrilege. :-) but i'm out of raspberry jam, so we've got to use what we have. <br /><br />i imagine that it requires tart or at least very flavorful, or else maybe leave off the glaze, as it would be overpoweringly sweet. or maybe use lemon as the liquid in the glaze, to bring a tartness in there. <br /><br />i'll soon have rhubarb and will try that as well, perhaps mixing with a bit of strawberry, as i love that combination. i've also thought about trying nutella. i think the combinations are potentially endless, but raspberry is the traditional flavor.julochkahttps://www.blogger.com/profile/10884096685015570257noreply@blogger.comtag:blogger.com,1999:blog-1847911008685707977.post-61296378930430931842012-03-29T14:23:26.372+02:002012-03-29T14:23:26.372+02:00Okay - wow - these are intense! I used a pot of pe...Okay - wow - these are intense! I used a pot of pear, lemon and ginger jam, which was tasty, but perhaps didn't offer the tart raspberry contrast with the rich pastry. We liked them, but they were serious pastries. I think we'll make them again.... for a crowd! And withe sharper/tarter jam... any advice? raspberry, rhubarb, gooseberry?Michellehttps://www.blogger.com/profile/02094043560248810906noreply@blogger.comtag:blogger.com,1999:blog-1847911008685707977.post-24057540179847759262012-03-20T13:55:00.445+01:002012-03-20T13:55:00.445+01:00Michelle - i knew i should have included the US me...Michelle - i knew i should have included the US measurements - just use 1 C of powdered sugar, just shy of 2 cups of flour and two sticks of butter. i don't consistently use the same conversion site, but google whatever it is i'm going to convert every time. the chemistry can be a bit different - your flour is probably a bit fluffier than ours is - if it looks too sticky, just add a little bit more. it's a very buttery pie crust-type pastry in consistency.julochkahttps://www.blogger.com/profile/10884096685015570257noreply@blogger.comtag:blogger.com,1999:blog-1847911008685707977.post-12986193516197094412012-03-20T13:52:01.126+01:002012-03-20T13:52:01.126+01:00I would love to try this! Do you have a good conv...I would love to try this! Do you have a good conversion tool for metric to imperial measurements for us in America? Or is x-e just fine? Does the chemistry change a little with the conversion?? Thanks for the advice!Michellehttps://www.blogger.com/profile/02094043560248810906noreply@blogger.com