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Recipes
Recipes
Cookies (continued)
Almond Cinnamon Cookie Balls (Makes 15)
1
1
⁄
2
cups ground almonds
1
⁄
3
cup granulated sugar
1 Tbsp ground cinnamon
2 egg whites
Oil for greasing
Confectioner’s sugar or
powdered
sugar
for
coating
• Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet
is the right size to fit into the oven.)
• Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until
they begin to stiffen and fold enough into the almond mixture to make a fairly
firm dough.
• Wet hands with cold water and roll small spoonfuls of the dough into round balls.
Place onto baking sheet.
• Bake for 15 minutes making sure that they remain soft on the inside. Too much
baking time will result in hard and tough cookies. Remove the cookie balls from
the baking sheet and set aside to cool.
• Sift the Confectioner’s sugar or powdered sugar onto a plate. Roll the cookie
balls into the sugar, shaking off any excess. (You may need to repeat the baking
process for the remaining dough.)
Baking Biscuits or Bread Sticks
Dill and Potato Biscuit Cakes (Makes 10)
2 cups self-rising flour
3 Tbsp. butter
Pinch of salt
1 Tbsp. finely chopped fresh dill
1 cup freshly made mashed potatoes
2–3 Tbsp. milk
• Preheat the oven to 450°F. Sift flour into a bowl and add butter, salt and dill.
Mix in the mashed potatoes and enough milk to make a soft dough.
• Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto
greased baking sheet. (Make sure baking sheet is the right size to fit in the
oven.)
• Bake for 20–25 minutes until golden brown. Serve warm. (You may need to
repeat the baking process for the remaining dough.)
Baking Biscuits or Bread Sticks (continued)
Bacon Bread Twists (Makes 12)
4 cups all-purpose flour
1
2
⁄
3
cup hot water
1 envelope active dry yeast
12 bacon strips
Pinch of salt
1 egg, well beaten
• Mix the flour, yeast and salt in a bowl and blend together. Add a little water to the
mixture and mix with a knife. Add the remaining water and use hands to pull the
mixture together to form a sticky dough.
• Turn the dough onto a slightly floured surface and knead for 5 minutes until the
dough is smooth and elastic.
• Divide the dough into 12 even sections and roll into sausage shapes. Lightly
grease a baking sheet. (Make sure the baking sheet is the right size to fit into the
oven.) Wind each bacon strip around each “sausage” dough. Brush the dough
with beaten egg and arrange them onto baking sheet. Set aside for about 30
minutes until the dough has risen to twice its size.
• Preheat oven to 400°F. Bake for 20–25 minutes until cooked and golden brown.
(You may need to repeat the baking process for the remaining dough.)
Feta Cheese & Chives Biscuits (Makes 9)
1 cup self-rising flour
Pinch of salt
1 cup self-rising whole wheat flour
3 oz. Feta cheese
1 Tbsp. chopped fresh chives
1
⁄
4
tsp. cayenne pepper
2
⁄
3
cup skim milk, plus extra for glazing
• Preheat the oven to 400°F. Sift the flours and salt into a bowl. Crumble the Feta
cheese and rub into the dry ingredients. Stir in the chives, then add the milk and
mix to a soft dough.
• Turn the dough onto a floured surface and lightly knead until smooth. Roll out
until
1
⁄
4
" thick and stamp out 9 biscuits with floured cookie cutter.
• Transfer to a greased baking sheet. (Make sure the baking sheet is the right size
to fit into the oven.) Brush with skim milk and sprinkle with cayenne pepper. Bake
for 15 minutes until golden brown. (You may need to repeat the baking process
for the remaining dough.)
