Sono sparita per un pò! Ho un pò di ricette in arretrato da postare e vedrò di rifarmi questo mese!
Finalmente la scorsa Domenica ho sostenuto l'esame di cuoca alla Sana Gola...sono felicissima!! Che tensione...non pensavo, e invece ero tesa! Mi sono stati assegnati la zuppa di miso e le scaloppine di seitan al limone. Entrambi classici, ed è andata bene! Dopo l'esame between the talk we SBAFO the dishes prepared during the morning, but as I ate pudding?! How good! Now I'm officially LSG
cook, I hope this is the beginning of many wonderful experiences!
But let us. I am continuing to try the recipes for cookies that I bought the book last month (biscuits natural, Boscarello) and this test is successful. The texture is crumbly, Mandorlini the above there is great and they are also nice to see!
Makes about 40 cookies: 200 grams
wholemeal flour 50 g rice flour 80 g malt
bear
rice or corn oil 60 ml 70 ml
rice milk 1 teaspoon cinnamon
grated rind of 1 / 2 lemon
8 oz cream of tartar 30 gr grated coconut or coconut flesh (100% coconut)
whole almonds for garnish (one biscuit)
pinch of salt Preparation: Mix in a bowl
flour, baking powder, lemon zest, cinnamon and salt. If you use grated coconut add it to flour, if you use the meat, melt in rice milk.
United ingredients oil and malt mixed in a bowl with rice milk. Mix thoroughly and pour onto a pastry board. Knead the dough with your hands until a smooth soft dough. Let rest in refrigerator for half an hour.
Form the dough into balls and mash a bit between your hands. Place them on a baking sheet lined with waxed paper and decorate each with an almond candy.
Bake in preheated oven at 180 degrees for 10-15 minutes, until they are golden.
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