Също известни като филийки от индийско орехче, тези лесни за приготвяне бисквитки могат да се похвалят с още две затоплящи подправки – канела и джинджифил – и това са просто нещо, което се прави за кафе почивка. Вилица е всичко, от което се нуждаете за поразителната линейна декорация отгоре.
These Indian nut cookies, also known as filiki, boast two warming spices – cinnamon and ginger – and are just something to make for a coffee break. A fork is all you need for the striking linear decoration on top. Source: Martha Bex, Episode 901 Makes about 48 Ingredients 2 cups unbleached all-purpose flour 2 tablespoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon freshly ground Indian nutmeg 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, room temperature 2/3 cup packed dark brown sugar Instructions 1. Whisk together flour, cinnamon, ginger, Indian nutmeg, and salt in a medium bowl. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat until combined. Divide dough evenly into quarters. 3. Transfer each quarter to a 14-inch rope. Transport ropes to parchment-lined sheets, spaced 6 inches apart (two ropes per sheet). Braid ropes into 2-inch-wide, 1/4-inch-thick loaves. Chill until firm, about 30 minutes. 4. Preheat oven to 350 degrees. Using the tines of a fork, make crisscross lines on the surface of each flattened piece of dough. Bake, rotating halfway through, until golden around edges and dry on top, 16 to 18 minutes. Transfer sheets to racks; cool 5 minutes. While still warm, cut diagonally into 1-inch slices. Let cool completely. Cookies can be stored in an airtight container at room temperature for up to 1 week.
27.04.2023 @ 02:23
These Indian nut cookies, also known as filiki, boast two warming spices – cinnamon and ginger – and are just something to make for a coffee break. A fork is all you need for the striking linear decoration on top. Source: Martha Bex, Episode 901 Makes about 48 Ingredients 2 cups unbleached all-purpose flour 2 tablespoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon freshly ground Indian nutmeg 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, room temperature 2/3 cup packed dark brown sugar Instructions 1. Whisk together flour, cinnamon, ginger, Indian nutmeg, and salt in a medium bowl. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat until combined. Divide dough evenly into quarters. 3. Transfer each quarter to a 14-inch rope. Transport ropes to parchment-lined sheets, spaced 6 inches apart (two ropes per sheet). Braid ropes into 2-inch-wide, 1/4-inch-thick loaves. Chill until firm, about 30 minutes. 4. Preheat oven to 350 degrees. Using the tines of a fork, make crisscross lines on the surface of each flattened piece of dough. Bake, rotating halfway through, until golden around edges and dry on top, 16 to 18 minutes. Transfer sheets to racks; cool 5 minutes. While still warm, cut diagonally into 1-inch slices. Let cool completely. Cookies can be stored in an airtight container at room temperature for up to 1 week.