Ingredients
1 cup butter, softened in room temperature
1 cup sifted powder sugar
4 eggs
1 tsp vanilla
2 cups flour
2 cups rice flour
¼ tsp salt
Directions
In your electrical mixer cream the butter and sugar until it’s very light in color and creamy. Mix your eggs with vanilla and add to the creamed butter and sugar. Mix very well till combined. Mix all your dry ingredients (flour, starch, salt) and add setting your mixer on very low heat. Mix just until incorporated and add flour if you felt that your dough is still sticky, you need a very soft dough that does not stick to your fingers at all, BE CAREFUL not to over mix. Take out your dough and leave it to cool for 10-15 minutes in the refrigerator just to help you dough hold up.
After the dough has cooled start shaping it in the form of very small balls, you need them to be the same size, I used my ½ tsp measuring spoon to measure the amount of dough for the balls, this made them all come out the same exact size.
Bake in very low heat and notice it will take very short time for your Lancashire to cook, your need them to be just light golden around the edges. Let them cool completely in your baking sheet before you take them out.
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Moroccan Coconut Richbond cookies
150g flour
70g sugar
70g butter
1 tsp of baking powder
1 small egg
1 tbs of oil
mix the butter with sugar untill sugar dissolve and mixture become fluffy .
add the egg , oil and mix well .
add the flour and baking powder and knead until obtaining a nin sticky dough .
make some balls using a 1/2 tsp and place in a sheet .
bake for 15 minutes .
let cool completely .
deep the cookies balls in the apricot jam to cover the whole cookie .
stick two cookies together then sprinkle with coconut.
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Almond Petits Fours
1/2 cup of butter
1 cup of sugar
1/2 cup of almond powder
1/2 cup of orange blossom water
pinch of salt
1 tsp of baking powder
dry fruits for garnish
beat the butter with sugar well , add orange water , alomnd , salt , flour and baking powder .
pour the batter in a piping bag .. shape as u want .
garnish with dry fruits ... bake for 15 min in medium oven
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Margerita Ma3mool
300g of flour
180g of soft butter
2 egg yolks
100g icing sugar
1 tsp of ma7lab ( or ka7k aroma , or simply orange blossom water )
enough milk to form a dough ( about 3 tbs )
filling :
1/2 can of condensed milk
200g of blanched , fried and chopped almonds.
1 tsp of cinnamon
1/2 tsp of nutmeg
2 tbs of orange blossom water ( or ma7lab or ka7k aroma )
mix all dough"s ingredients except the milk in a large bowl < until mixture become sandy > , add the milk until obtaining a non sticky dough . chill for 30 minutes in the fridge .
mix all filling ingredients together , make some mini balls ( 1/2 measuring tsp ) and set aside .
using 1 measuring tsp make some balls from the dough ... fill with almonds balls and re-ball again.
push in the margarita mould ( or ur ma3mool mould ) and place in a non sticky sheet .
bake in 180 C oven for 15 min
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