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m (moved Marie Biscuits by Guy westbrook to Marie Biscuits by guy westbrook) |
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* 180ml water |
* 180ml water |
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* 150 g Vegetable Oil |
* 150 g Vegetable Oil |
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− | * 2 T |
+ | * 2 T [[Golden Syrup]] |
− | * 1 T Barley Malt Extract |
+ | * 1 T [[Barley Malt Extract]] |
* 5g Salt |
* 5g Salt |
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− | * 1 1/2 tsp Bi-Carb |
+ | * 1 1/2 tsp [[Bi-Carb]] |
== Directions == |
== Directions == |
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If the liquid mixture is added to the flour when cold, the flavour will be quite different. |
If the liquid mixture is added to the flour when cold, the flavour will be quite different. |
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+ | |||
⚫ | |||
+ | Best bake on a grid mesh baking sheet tray |
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⚫ |
Latest revision as of 15:53, 20 July 2010
Prep Time:
Cook Time:
Yields:
Description[]
Traditionally a mould is used to get the greek key pattern and name imprinted into this biscuit.
Ingredients[]
- 650g Flour
- 150g Sugar
- 180ml water
- 150 g Vegetable Oil
- 2 T Golden Syrup
- 1 T Barley Malt Extract
- 5g Salt
- 1 1/2 tsp Bi-Carb
Directions[]
Bring to boil sugar, water and bicarb syrup and malt.
Rub oil into flour and salt
Mix together
Roll out thinly
Cut into circles and prick with a fork
Bake in a moderate oven
NOTE:
If the liquid mixture is added to the flour when cold, the flavour will be quite different.
Best bake on a grid mesh baking sheet tray