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London (PA Media/dpa) – Hollywood star Timothee Chalamet has said his new sports drama is an “antidote to dark times” and one of the films he is “most proud of”. The 29-year old, known for "Dune" and "A Complete Unknown," stars in the new Josh Safdie movie "Marty Supreme" alongside Gwyneth Paltrow. It follows Marty Mauser as he chases his dream of becoming a table tennis champion. Speaking on "The Graham Norton Show," Chalamet described the film as “incredible” and “important” to show. He said: “It is an incredible, unconventional movie with an incredible, unconventional director. “It’s about the pursuit of the singular dream of following your heart. “I believe it is an important film to put out now. I hope this movie can serve as an antidote to the dark times because ultimately it is about dreaming big. “What starts off as a table tennis movie evolves into a heist film, and lands in a very human place. It is one of the films I am most proud of.” The film has had three Golden Globe nominations, including for best screenplay and best picture for musical or comedy, with Chalamet up for best male actor in a motion picture musical or comedy. The film also stars US rapper Tyler The Creator, with a supporting cast including Fam star Odessa A’zion, Canadian TV personality Kevin O’Leary, US filmmaker Abel Ferrara, and Saturday Night Fever actress Fran Drescher. Safdie is known for directing "Good Time" (2017), with Robert Pattinson, and "Uncut Gems" (2019), starring Adam Sandler and Julia Fox. Chalamet is at the centre of a rumour that he is the Liverpool rapper EsDeeKid. On Thursday Chalamet was asked by BBC One presenter Greg James if he was the rapper, to which the actor replied: “All will be revealed in due time.” A photograph of EsDeeKid, whose face is covered up, sparked the theory with comments suggesting his eyes looked similar to Chalamet’s. Chalamet rose to fame after starring in Luca Guadagnino’s acclaimed 2017 romance "Call Me By Your Name." He has gone on to star in "Little Women" (2019), "The King" (2019) and "Wonka" (2023) and won the leading actor prize at the Sag Awards in February for his role as Bob Dylan in the biopic "A Complete Unknown." "Marty Supreme" is to be released on December 25 in Britain and the US with other markets coming later. The following information is not intended for publication dpa pa arw

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

Set aside enough time, create the right mood and remember, the journey is the destination – and you are set to make cookies with youngsters. Start by letting them pick the recipe they want to make. Berlin (dpa) – Strap on your apron and wipe off the kitchen surfaces. It's the time of year where many of us bake festive cookies to give to friends and relatives – or eat ourselves. If you have kids who are eager to help, then bear in mind that the journey is always the destination. Here's how to make baking as enjoyable as possible for the little ones. Instructions for baking cookies with children Three important things to prepare: Time management: Allow plenty of time! An hour between appointments won't work. If you're pressed for time, the project will fail, says Christina Bauer, a farmer in Göriach, Austria, and author of a book about baking with children. Nutritionist Dagmar von Cramm also warns, "Please don't do anything else at the same time!" Atmosphere: Creating a good atmosphere is a must: "Christmas music makes it much easier," says Christiane Kührt, author of "Christmas made easy – Yummy." How long children can keep baking cookies Don't choose more than one or two recipes. "If there are more, it's no longer fun," says Bauer. "Preschoolers can last a maximum of 30 minutes – schoolchildren longer," says von Cramm, of her rule of thumb. Kührt suggests you spread Christmas baking over two days. Bake cookies on the first day and decorate them on the second. "Otherwise, you'll quickly find yourself alone in the kitchen," she says. Baking cookies is simply fun. Three tips for more baking fun with children Children decide what to bake Bauer advises letting the little ones choose the recipes beforehand. For baking blogger Kathrin Runge, the right recipes are those that can be prepared in a relatively short time and don't need to stay in the oven for too long. These include butter cookies and coconut macaroons, for example. Children like to dress up Aprons are good for protecting clothes. And they're fun. "Little bakers love having their own long aprons. You can also tie a large tea towel around them, for example – then they look like real bakers or chefs," says Runge. Separate utensils for children "Every child needs their own wooden board and a small rolling pin, for example," says Runge. Special accessories such as children's baking tins are nice, "but in my opinion not really necessary." What tasks are suitable for children when baking biscuits? Children can help with these fun – and crucial – four activities: 1. Weighing2. Snacking3. Cutting out4. Decorating Let's get started: from kneading the dough to decorating Get all the ingredients ready Children want to get started right away. So it's a good idea to have all the ingredients ready before you begin. "If you start gathering ingredients now, you'll cause the first big disappointment," says Bauer. This includes sealed packages: "They should already be open." Now you can start weighing the ingredients, an exciting activity for children which they really enjoy. Start with the eggs All the ingredients are weighed. The mixing bowl is ready. If eggs are part of the recipe, start with them. Children aged four to five can separate the egg whites from the yolks. If some of the shell slips in, it's easy enough to fish it out. Flat dough sheet instead of a large ball All the ingredients have been kneaded into a dough. Instead of a large ball, Kührt says form a finger-thick sheet from the dough and place it in the refrigerator. "This can then easily be rolled out between two sheets of cling film or baking paper. This prevents more flour from being added, which only makes the dough hard and crumbly." Alternative: knead the dough yourself beforehand Von Cramm and Kührt recommend preparing the dough yourself the day beforehand. Kührt would also mix the icing for decorating without the children – but only shortly before you need to use it. "Because stirring until the desired consistency is achieved could take too long for children," says Kührt. If you don't have time for this, you can also use icing from a bag. Children don't like hearing the phrase: "Wait, it's not ready yet!" Here are some even more taboo phrases when baking cookies with kids: "Leave it, I'll do it.""Wait, not yet.""Don't use too many sprinkles." Snacking is allowed Licking the bowl must be allowed. This is the rule in Christiane Bauer's bakery, where she emphasizes the importance of using very fresh ingredients. Von Cramm suggests using a special snack dough made without eggs (due to the risk of salmonella) as baking without snacking is no fun, in her view. Individuality before beauty When cutting out and decorating cookies, don't expect what you make to win a beauty contest. When baking with children, Bauer's motto is, "Creativity before beauty." Runge also advises you to stay calm, be patient and give lots of praise – even if something didn't turn out quite right. Von Cramm also warns against excessive ambition. "Children's biscuits don't have to be perfect." In the end, every child should get their own tin for "their" biscuits. Five tips for greater safety when baking cookies Adults can easily take a baking tray out of the hot oven, brush hot chocolate coating onto a cake or chop dried fruit into small pieces. "Unfortunately, with children, the whole thing can quickly go wrong," warns Runge. Runge recommends: talking to children about potential dangers,make agreements,set a good example andconsider installing protective devices on the hob and oven. Most importantly, if the children are still small, always stay with them in the kitchen! "Not only for safety reasons – it's so much fun to watch the little ones making dough, decorating and snacking," says Runge. How to create wonderful memories Remember to take photos of the children baking cookies. After all, snapshot of little bakers in action could be great in your Christmas card. "It's a lovely memory and you can see how the children grow and become more independent from Christmas to Christmas," says Kührt. Three simple recipes for children: Recipe 1: Melted Snowman This is an idea from the German Guild of Bakers based on the motto "Some people are worth melting for," from Disney's "Frozen": A round biscuit with white icing is the melted part of the snowman, topped with a marshmallow as the head – decorated with chocolate eyes and a mouth. The arms are painted onto the icing base and colourful chocolate pearls are scattered on top as buttons. Ingredients: 300 grams of flour200 grams of soft butter80 grams of sugarGrated zest of one organic lemon1/2 beaten and stirred egg Preparation: Knead the ingredients into a dough and chill for 40 minutes.Then roll out the dough on a floured work surface, cut out round biscuits and bake for approx. 8 minutes. When the biscuits have cooled completely, add a round dollop of icing and a white marshmallow to the top. Decorate the eyes, nose, mouth, arms and belly buttons with icing and black chocolate pearls. Make even more little snowmen while you wait for the dough to cool – simply shape raw marzipan into small balls, assemble them and decorate them by icing the face and adding rubber strings as a scarf and chocolate moulds as a hat. "These cute little monsters are a big hit," says Kührt. The following information is not intended for publication dpa/tmn cwg nhr xxde arw

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

Some mistakes easily made by bakers include glancing at the recipe too swiftly. First, check you have everything ready. Once you are all set, take it slow and steady so your cookies turn out perfectly. Berlin (dpa) – People in many parts of the world bake cookies and give them to others especially during the holidays. But baking, as many of us know, is all about precision. So to achieve excellent results, you need to be well organized. Here is how to avoid mistakes when baking cookies. Potential mistake number 1: Skimming the recipe You can easily overlook an important step or ingredient if you skim over the recipe. People often overlook the times for proving or resting dough, and that occasionally causes problems for baking enthusiasts. Also, rookies tend to modify the recipe as they see fit or vary the order of the ingredients. Solution: Carefully read all the way through the recipe before you start baking to get an overview of the duration, difficulty and ingredients, say specialists from the German Bakers' Association. Here are some details that people often overlook: Does the dough need time to cool or rise?Are all of the baking utensils and ingredients ready?To what temperature should the oven be preheated? Potential mistake number 2: Guessing rather than measuring the ingredients Acting on instinct and guessing visually when following a recipe can complicate even the most ambitious baking project as baking requires precision. Otherwise your dough may quickly become too crumbly, too sticky or too firm. Solution: Measure the ingredients exactly as specified in the recipe. Ideally, weigh everything with scales, including liquids, otherwise the consistency and baking will be thrown off balance, experts warn. It is fine to vary the amount of sugar or spices slightly. But if you want to achieve the same result as in the recipe, you must adhere to the quantities specified. After all, there is usually a technical reason why a recipe contains the specified quantities. "If you change the quantities, resting times, baking times or temperatures, the result will also be different," says German guild baker Florian Lutz, a third-generation baker. He is not only one of 80 bread sommeliers worldwide, but also knows how to make perfect biscuits. Despite measuring accurately, shortcrust pastry – the classic type of dough for biscuits – can sometimes be difficult to roll out, breaking or crumbling. This is probably due to… Potential mistake number 3: Working shortcrust pastry too long Solution: "Shortcrust pastry must be prepared quickly. This means that the ingredients should be kneaded together quickly and the dough should not be rolled out over and over again," says baking blogger and baking book author Kathrin Runge. Do not use too much flour, otherwise the shortcrust pastry will break. Potential mistake number 4: Roll out pastry with wrong amount of flour If the dough sticks, some amateur bakers use far too much flour on the work surface. This can also make the shortcrust pastry dry and crumbly. However, if there is too little flour, it may stick. Solution: Runge suggests you can roll out shortcrust pastry better if you cut open a large freezer bag and work the dough between two layers. Potential mistake number 5: Shortcrust pastry is at the wrong temperature Solution 1: If the dough is too warm, you will need to cool it whoch could take a while. Otherwise, the butter can become too soft when rolling out, which sometimes leads to shortcrust pastry tearing, says Runge. Solution 2: Immediately after cooling, your shortcrust pastry may be still too hard to roll out. Wait until it has reached room temperature. Small mistakes – big impact. Why is dough so sensitive? "If you knead the dough for too long or roll it out when it is too warm, the fat will run out. It will then become tough and tear easily. If you notice that the dough is getting too warm, simply put it back in the fridge and continue later," says Lutz. Even if you avoid these mistakes, things don't always go smoothly. Some frequently asked questions and answers: 1. Which flour is best for cookies? Master baker Lutz prefers type 550 wheat flour and type 405 wheat flour. These two types also work best for Dagmar von Cramm, nutritionist and food blogger, though she also finds type 1050 wheat or spelt flour good for nut and chocolate biscuits. Wholemeal flour is more difficult for beginners to work with, though. 2. Can you stir the shortcrust pastry for biscuits? Lutz says no. "Shortcrust pastry works best when it is kneaded quickly and briefly by hand and then placed in the refrigerator overnight to cool. This makes it perfect for working with the next day." Pre-cool the bowl and spoons, too. 3. Why does shortcrust pastry have to rest in the refrigerator? Without refrigeration, it is often difficult to roll out because it is too soft and sticky. Shortcrust pastry from the refrigerator, which has then reached room temperature, is easier to work with. Resting also allows the individual ingredients to bind better, and sugar crystals dissolve more easily. "It's also no problem to leave shortcrust pastry in the fridge for longer. It can be prepared perfectly and only processed after 2-3 days," says Runge. You can also freeze shortcrust pastry – ideally in small balls so that they thaw more quickly. 4. Should biscuits be baked with fan-assisted or top/bottom heat? Both are fine. "If you opt for fan-assisted, the oven heats up faster and uses less energy. With top/bottom heat, the biscuits don't dry out as much," says Lutz. 5. How do you make cinnamon stars and other biscuits nice and soft? "Shortbread cookies should hopefully be nice and crispy – at least that's how they should be," says Lutz. Other types, such as cinnamon stars, must remain soft. You can achieve that by baking them for the correct amount of time, not too long. With cinnamon stars, if you feel that they are not ready, then they are ready. The white layer should never turn brown. 6. How do you know when the biscuits are done? That depends entirely on the type. With "normal" shortbread biscuits, meaning those you cut out with a cookie cutter, you can tell by their colour whether they need to be taken out of the oven. "As soon as the colour changes from golden yellow to chestnut brown, the biscuits are done," is Lutz's rule of thumb. Von Cramm advises paying attention to the colour at the edges. "If in doubt, lift the biscuits and look at the underside." Also, if you are making shortbread biscuits, the cut-out biscuits themselves do not need to rest, says Lutz. 7. What surface is suitable for cutting out biscuits? It's important that the surface is hard says Lutz. Surfaces made of wood, stone, metal, plastic and so on are generally suitable.You need a hard surface for cutting out biscuits. 8. How do you make icing for biscuits? To make the icing, Lutz simply takes a teaspoon of lemon juice – or more, depending on how many biscuits there are – and mixes it with enough icing sugar to create a thick consistency. If you want a specific colour, add food colouring. "It's best to use powder, otherwise the liquid ratio will be off." 9. Should cookies be decorated before or after baking? Add sugar pearls and the like before baking, but icing decorations should only be added afterwards Lutz says. Von Cramm finds that cookies usually look more decorative with icing or sugar writing. However, they should not be placed directly on top of each other. "Nuts or chocolate decorations that bake with the cookies are more stable. They bond with the dough, which is coated with egg before decorating," she says. Nuts actually develop more flavour when baked. Be careful with dried fruit or sugar decorations. "They quickly become too hard or burn during baking." 10. How can you keep biscuits fresh for as long as possible? "Biscuits stay fresh and tasty for a long time in an airtight metal tin," says Lutz. Let the biscuits cool before placing them in the…

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)