Ingredjenti
- Ghee, you can use Crisco ghee170 grams
- Flour, cake flour or a mixture of all-purpose flour and rice flour340 grams
Zokkor tal-pudra160 grams- Rose water, or blossom water if needed1 tablespoon
- Egg white, to bind the dough (or half an egg white)1 piece
Passi
- 1
Mix the ghee and sugar in a bowl for less than 10 minutes until it lightens in color.
10 minGħodda meħtieġa:
Bowl tal-ħawt - 2
Gradually add the sifted flour and mix until combined. If the dough is too dry, add flavors and/or egg white. The dough should be smooth and moist. Wrap in plastic and let it rest in the fridge for an hour or more.
60 min - 3
Roll the dough into a log between two sheets of wax paper. Or if you want to shape it into traditional rings, use a small scoop; scoop equal small portions, one after the other, and roll between your fingers to form sausages, connecting the ends. Add pistachios or pine nuts on top.
10 min - 4
Place the cookies on a baking sheet lined with parchment paper. Preheat the oven to 170 for 15 minutes, and they should not turn brown. They should remain white like snow or golden or light brown.
15 minGħodda meħtieġa:
Tegħlija tal-forn
Forn - 5
The method of making the heart shape is very easy. Roll out the dough and cut the desired shape. Use a smaller cutter to create the inner hollow ring. Place the cookie on a baking sheet covered with parchment paper. When placing the cookie in place, fill the hollow ring with pieces of hard candy and bake for 10 minutes. Do not remove the cookie until it is completely cool and firm.
10 min
Fatti tan-Nutrizzjoni
Zokkor tal-pudragħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.