Tuesday, January 15, 2008

Sawa Cookie Press

Sawa 2000 Deluxe

11 Comments:

Anonymous said...

I have a Sawa cookie press but I need the screw on end opposite the handle. The part that holds the design pieces in place. Is there any place that I can order that piece? Joe Santee jcsantee@tx.rr.com

Sinner said...

Sorry no idea. My cookie press was bought a long time ago. I had a look at the box but there was no supplier details.

Robbi said...

I am in the same boat! I inherited my grandma's press with the end piece missing. If anyone knows how or where to get the end to hold the designs on the tube for this press, please email me at debbirobin@sbcglobal.net



Thanks!

Robbi

janie said...

Does anyone have the instruction/recipe book that came with the Sawa 2000? I am desperate to get a copy of the recipe I used many years ago that came from that booklet. It made a very fine textured cookie/biscuit & used icing sugar instead of granular sugar.I'm not sure if it used flour or cornflour. Any help would be fantastic!!

Craig Hairrell said...

Janie,

I have the original cookbook. There are several recipes which use confectioners sugar. If you send me your email address, I'll send you a photo of the recipe pages.

blogger_comments@hairrell_DOT_com

(Replace "_DOT_" with "." -- spam avoidance, you know).

Vern said...

I have the instruction and recipe book, however it is in Swedish.

Do you have English instructions and recipes?

If so, I would appreciate a copy also.

From my book here is the manufacturer;

Sawa Fabriks AB
Lessebo
Tel: 0478-106 20

360 50 Lessebo
Ruotsi

Vern savren.v atgmail dot com

Vern said...

Oh!
I forgot to post this link

http://www.vanishederas.com/sawa-biscuit-maker-swedish-c1950s-523-p.asp

It seems unlikely that you will be able get parts for it.

Craig Hairrell said...

I have scanned my English version of the instruction manual at scribd.com. Because of the page orientation, it's hard to read online, but looks good if you print it.

Here's the link: http://www.scribd.com/share/upload/8697338/2f37biozvjbcsmw0a307

NOTE: You will be required to sign-up for an account at scribd.com to view the document. I haven't had any spam from them and I have good reason to believe that they haven't sold my address to anyone (at least not yet)

Also, you can't view the document successfully online. You MUST download it and read it in Adobe Acrobat.

Craig Hairrell said...

I used an OCR tool for this, so there's a chance there's an error in here. The manual I uploaded to scribd.com is your best resource.

These are all of the recipes which use confectioner's sugar as previously requested.

STRASBOURG COOKIES
7 oz. butter or margarine, 1 3/4 oz. confectioner's sugar, 10 1/2 oz. flour, 1 teaspoonful vanilla-flavored confectioner's sugar (or vanilla essence to taste).
Beat the butter until it is soft, add the confectioner's sugar a little at a time. Then mix in the flour and work up the dough until it is pliable. Press out the cookies with (for example) nozzle No. 2 or No. 17. Decorate with a spot of jam in the middle. Bake at about 440°-480°.
MIXED COOKIES
14 oz. butter or margarine, 21 oz. flour, 6 1/4 oz. confectioner's sugar, 1 egg.
Beat the ingredients together thoroughly. Divide the dough into three parts.
Part 1 : Flavor with the grated peel of a lemon or orange. Press out rings with nozzle No. 3. Brush with beaten egg. Put some granulated sugar onto a buttered paper. Turn over the whole cookie-sheet and dip the cookies into the sugar. Bake at about 440°-480°.
Part 2: Press out heart-shaped cookies, using nozzle No. 8. Brush with egg. Dip cookies into cinnamon and sugar. Bake at 440°. Part 3: Flavor half of this part with two teaspoonfuls of vanilla-flavored confectioner's sugar (or vanilla essence) and the other half with one tablespoonful of cocoa. Roll out the white dough. Make a roll of the chocolate dough (about the thickness of a penny). Fold the chocolate dough into the white dough.

OATMEAL COOKIES
3 1/2 oz. butter or margarine, 5 1/4 oz. flour, 1 3/4 oz. oatmeal, 1 3/4 oz. confectioner's sugar, 1 egg yolk.
Beat the butter or margarine, sugar and egg yolk together until the mixture is soft. Crush the oatmeal thoroughly with the hands, then add it to the mixture, together with the flour.
Knead the dough thoroughly. Eject cones with nozzle No. 6, pressing them down with a fork. Bake at 350°-400°.

CHOCOLATE COOKIES
1/4 oz. margarine, 4 3/4 oz. flour, 3 1/2 oz. sugar, 30-35 hazelnut kernels, 1 1/2 tablespoonful cocoa, 1 tablespoonful vanilla- flavored confectioner's sugar (or vanilla essence to taste), 1 egg yolk.
Grind the nut kernels. Mix all the ingredients adding the egg yolk last. Press out round cookies directly onto the baking sheet ,using nozzle No. 18. Decorate with a nut kernel on each cookie. Bake at about 300° for about 12 minutes.

DANISH RINGS
8 3/4 oz. sweetened almond paste, 1 egg white, peel of 1/4 lemon. Icing: 1 teacup confectioner's sugar, 1/2 egg white, a few drops of lemon juice.
Mix the almond paste and lemon peel and the lightly beaten egg white. Put the paste into a thick-bottomed saucepan over low heat. Heat the paste — stirring continuously —until it begins to thicken. Let the paste cool. Press out the cookies with nozzle No. 4, turning the convex side upward. Bake a 345°-350° for about 10 minutes.

BISCUITS
4 egg whites, 11 1/2 oz. confectioner's sugar, 6 to 12 bitter almonds, 3 oz. sweet almonds, 4 1/2 oz. crushed and finely sifted rusks. Butter some cookie sheets well and dust them with flour. Grind the almonds (blanched or unblanched) to powder. Mix the egg whites and flour until spongly. Add the almonds and rusk crumbs. Leave the batter for a time so that it can swell. Fill the SAWA with the batter, insert the desired nozzle and squeeze out the biscuits directly onto the cookie sheet. Bake the biscuits in low heat.

COCOA RINGS
7 oz. butter or margarine, 4 1/2 oz. sugar, 2 egg yolks, 8 3/4 oz. flour, 1 1/4 oz. cocoa, 2 oz. finely ground nut-kernels, vanilla-flavored confectioner's sugar or vanilla essence to taste.
Beat together the butter or margarine, egg yolks and vanilla sugar until the mixture is white and spongy. Add the cocoa and finely ground nut-kernels. Knead in the dough thoroughly. Fill the SAWA with the dough and press out rings onto the cold and ungreased cookie-sheet. Bake at 350°-390°. When the rings are cold, cover them with lemon icing and sprinkle with chopped almonds or other nuts.

Anonymous said...

need plastic piece, not sure if it screws on, or just slips over the end of the piston shaft. It cracked!!!! Colleen rubybegoniaqueen@comcast.net

Joy said...

I need the plastic piece that fits onto the end of the metal plunger. Mine has split. Any ideas from where I can get one. I am in the UK.