 |
| It wouldn't let me rotate this picture. Our new book. |
Dixie's Cheese Crunchies:
Makes about 30 crunchies (depending on size)
100 g (3 1/2oz) Chopped Almonds
100 g (3 1/2oz) roughly chopped hazelnuts
150 g (5 oz) grated emmental cheese
4 eggs
550 g (1 lb 3oz) buck wheat flour
1 tablespoon honey
Water & flour as required.
Toast the almonds and hazelnuts in a non-stick pan, with out oil or fat, until a light brown. Remove from heat and let them cool.
Knead the nuts in with the remaining ingredients to form a smooth dough. If required, add a little more water or flour, depending on whether the dough is too dry or too moist.
Preheat the oven to 160C (320F) Line a baking sheet with baking parchment.
On a floured surface, roll out the dough to about 1cm thick. Then cut to desired shape.
Place onto baking tray. Bake for approx 1 hour. Turn off the heat and let the biscuits dry for another hour in the oven. Store in paper or linen bag; they will last for about 4 weeks.
4 eggs
550 g (1 lb 3oz) buck wheat flour
1 tablespoon honey
Water & flour as required.
Toast the almonds and hazelnuts in a non-stick pan, with out oil or fat, until a light brown. Remove from heat and let them cool.
Knead the nuts in with the remaining ingredients to form a smooth dough. If required, add a little more water or flour, depending on whether the dough is too dry or too moist.
Preheat the oven to 160C (320F) Line a baking sheet with baking parchment.
On a floured surface, roll out the dough to about 1cm thick. Then cut to desired shape.
Place onto baking tray. Bake for approx 1 hour. Turn off the heat and let the biscuits dry for another hour in the oven. Store in paper or linen bag; they will last for about 4 weeks.
 |
| This is a photo of Cheese Crunchies. |
 |
| The Recipe (You can print off) |
No comments:
Post a Comment