At first there was not a soul in sight. Just as I was leaving our bay, I saw one elderly gentleman skiing, traditional style. As I skiied into the bigger, open lake area there were three skaters in the horizon and a little later I spotted someone on a kicksled. I felt like I was almost all alone in the peaceful calm of the outdoors. The sun was starting to dip and soon the “blue moment” would arrive. We took turns skating and skiing on the lake since some of the kids had been a little sick. That way everyone well enough made it outside. There was only about 2-3 centimeters of snow on the lake. It was enough snow to allow the skiiers to ski and little enough that the skaters could skate.
What would pair excellently with the crisp cold air and bright sunshine? The decision was unanimous when I asked the children: hot chocolate and chocolate crescents. Silvia had been waiting to try out her new cook book that she got for Christmas. It is a children’s baking book by Ulla Svensk and I mentioned it in a post a couple of weeks back. So this time she was to be our master baker and I was to be the sous chef. A pleasant situation indeed. In a couple of years she may take on the role of master chef more often.
Chocolate Crescents (recipe by Ulla Svensk)
150 g/5.3 oz butter, softened
4 dl/1.7 c flour
2 tsp baking powder
1/2 dl/1/4 c sugar
100 g/3.5 oz quark or drained, thick yoghurt
1 egg, 2 tbsp water and a pinch of salt for the egg wash
dark chocolate, roughly chopped for the crescents and some melted for garnish
Combine the butter and dry ingredients so that it forms a crumbly mixture. We used the stand mixer with the paddle attachment. Add the quark or yoghurt and mix only until combined. Divide into two and form in a ball. We allowed our dough to rest in the fridge for a bit while chopping the chocolate. Roll each ball of dough in to a circle and using a pastry or pizza cutter, cut into eighths. Place some chopped chocolate at the wider end of the triangle and roll from the wider end to the narrower tip. Place onto a lined baking sheet and brush with the egg wash. Bake at 200 C/390 F for about 10-15 minutes. We used the convection oven and our bake time was reduced to about 8-9 minutes with the temperature being at 180 C/360 F.
Allow to cool and garnish with melted chocolate.