| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Oat flour |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
(to taste) ground cardamom |
| 1/4 |
c |
Pine nuts; ground |
| 4 |
tb |
Butter |
| 2 |
|
Eggs; lightly beaten |
| 1/2 |
c |
Cream (as needed) |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:13:42 +0200
From: c508723@umcvmb.missouri.edu (Deva)
Place the dry ingredients in a bowl and stir to mix. Add the pine nuts and
the butter and cut into the flour mixture. Stir in the eggs and add just
enough cream to make a stif dough. Put the dough on a floured board and pat
it out into a circle about 1/4-1/2 inch thick. Cut into wedges and place
wedges on a cookie sheet at least one inch apart. Bake at 400 degrees for
15 minutes or til nicely browned. Sprinkle with additional cardamom and
serve with plum jam.
Note: You may increase the amount of cardamom or substitute coriander for a
stronger flavor. You can also leave out the pine nuts and add a small
amount of additional butter.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”