|
|
|
Chocolate Pretzels |
Ingredients :
150 grams of margarine or butter
100 grams icing sugar
1 egg
225 grams flour
25 grams cocoa
100 grams cooking chocolate
|
| Preparation : |
1. Soften the butter or margarine in a bowl and mix in the icing sugar, lightly beaten egg and salt.
2. Sift in flour and cocoa and mix together to make a stiff dough. Leave for 30 minutes.
3. Roll out pieces of dough to the shape of pretzels.
4. Place on a lightly greased tray and bake for 15-18 minutes in a moderate oven.
5. Melt cooking chocolate with water over a low heat.
6. Drop each pretzel into the hot chocolate and quickly remove. Dry each pretzel on greaseproof paper.
|
| Chocolate Squares |
Ingredients :
2/3 cup shortening
2 1/2 cups packed brown sugar
3 or 4 eggs
2 3/4 cups flour
2 1/2 teaspoons baking powder
2 tsp. vanilla
2 cups chocolate chips
1 1/2 cups chopped pecans
|
| Preparation : |
1. Pre-heat oven to 180 degrees Celsius.
2. Cream shortening & sugar well.
3. Add eggs, beating well, add flour, baking powder and vanilla. Mix in chocolate chips and nuts.
4. Pour batter into a well-greased baking pan. Smooth out evenly with wet hand.
5. Bake for 25 to 35 minutes. Cut into squares while warm.
|
| Almond and Cardamom Pastry - Baqlawa |
Ingredients :
2-2/3 cups of ground almonds also finely chopped
2/3 cup of castor sugar
1 flat teaspoon ground cardamom
10 sheets filo pastry
1/2 cup of melted butter or margarine
1 1/2 cups sugar
1 cup water
1 teaspoon of lemon juice
1/2 teaspoon ground cardamom
a sprinkle of rose water
|
| Preparation : |
1. Mix together the almonds, sugar and cardamom then divide into 3 portions.
2. Brush a baking dish with melted margarine or butter place the filo pastry into the baking dish and brush with margarine or butter. Continue until there are 3 layers of filo each brushed with butter.
3. Spread with one portion of nut mixture covered with 2 sheets of filo brushed with butter or margarine.
4. Repeat the process then the top is covered with 3 sheets.
5. Cut into small diamond shapes.
6. Bake in a moderate oven 35-40 minutes until they are golden brown.
7. Now combine the sugar and water in a saucepan and boil rapidly for 15-20 minutes. Add the lemon juice and cardamom after 10 minutes then remove from heat.
8. Remove the Baqlawa from oven. Add rose water to warm syrup and pour slowly and evenly over hot Baqlawa in baking tray.
9. Leave for several hours then run a knife through the triangle to loosen the edges so that you can remove them from the baking tray.
|
| Berlin Buns |
Ingredients :
225 grams flour
1 Pinch salt
25 grams compressed yeast
35 grams butter or margarine
100 milliliters milk
1 egg white
1 egg
jam
cinnamon sugar or icing sugar
oil for deep frying
|
| Preparation : |
1. Cream half the sugar and the yeast together in a bowl and stand for five minutes in a warm place.
2. Sift flour and salt into a bowl with the remaining sugar.
3. Melt the butter, warm the milk and the egg.
4. Make a well in the center of the flour and add the yeast, eggs, milk and butter.
5. Work the mixture until all are combined evenly.
6. Pat into a round, cover with a damp cloth and leave to rise in a warm place.
7. Turn onto a floured board and puff off pieces weighing 50 grams each and roll lightly into balls.
8. Leave balls for 10-15 minutes, then flatten lightly with your hand.
9. Brush half of the rounds with lightly beaten egg white and place a spoonful of jam in the middle.
10. Join jam rounds with remaining rounds and press edges together firmly. Place on a tray, cover with a tea towel and leave in a warm place to rise again.
11. Deep fry a few at a time in a hot oil until golden brown. Remove with a spoon, drain on paper and dust with cinnamon sugar or icing sugar.
|
|
|
