- 8oz/225g plain flour
- 8oz/225g butter
- 3-4 tablespoons sugar
- 1 teaspoon each of vanilla and almond essence
- 2-3 oz split almonds to decorate on top.
Jam filled Pryaniki biscuits
- 7oz/200g self-raising flour
- 2 tablespoons each of rye and plain flour
- ½ teaspoon baking powder
- 3 tablespoons clear honey
- 2oz/50g butter
- 1 egg
- ½ teaspoon each nutmeg, ginger,
- cinnamon and allspice
- 1 tablespoon ground almond
- Jam for sandwiching biscuits together
- For glaze
- 2 tablespoons lemon juice
- 4 tablespoons icing sugar
Russian Tea biscuit
- 8oz/225g plain flour
- 4oz/120g unsalted butter
- 8oz/225g sugar
- 2 eggs
- 1 teaspoon vanilla essence
- pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon mace
- ¼ teaspoon ground coriander
- Bar of chocolate
Khachapuri – Georgian Cheese-filled breaded
- 7oz/200g self-raising flour
- 2½ oz/65g unsalted softened butter
- 4 fl oz/100ml lukewarm water
- ¼ oz dried yeast
- 2 teaspoons sugar
- 10oz/275g plain flour
- 1 teaspoon salt
- 8oz/225g halloumi cheese grated
- 2 eggs
- 2 tablespoons finely chopped oregano,
- marjoram or tarragon
Sweet poppy seed rolls
- ¼ teaspoon dried yeast
- ¼ pint milk
- 1lb/450g flour
- ½ teaspoon salt
- 3oz sugar
- 3 eggs
- 2oz/60g butter
- vanilla or lemon peel
- For the filling:
- 2oz/60g ground almond
- 3oz/75g honey
- 5oz/150g poppy seeds
- 4 tablespoons caster sugar
- 7oz/200g self-raising flour
Souvorov biscuits
- ¼ teaspoon dried yeast 8oz/225g plain flour
- 4oz/120g unsalted butter
- 2oz/60g sugar
- ¼ pint double cream
- pinch of salt
- 3oz/85g thick jam
- icing sugar
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- Cream the butter and sugar.
- Add the remaining ingredients.
- Chill then roll into about 24 balls
- Flatten slightly and place an almond
- Bake Gas 2/150C for 18-20 minutes.
- Warm the honey by standing jar in boiling water
- Cream honey and butter
- Beat in the egg
- Stir in the dry ingredients to make a soft but dry dough
- Chill for an hour
- Roll out thinly and cut into shapes
- Spread jam over half biscuits
- Place the remaining biscuits on top and seal the edges
- Bake Gas 4/180C for 10 minutes then Gas 3/160C for 10 minutes
- Cream butter and sugar
- Beat in the eggs and vanilla essence
- Add the dry ingredients and mix well
- Drop teaspoons onto lightly greased and floured tray and press downlightly
- Bake 8-10 minutes Gas 5/190C
- Allow to cool
- Melt chocolate
- Sandwich biscuits together with a teaspoon of melted chocolate
- Melt 1½ oz butter and allow to cool
- Mix water, yeast and sugar and put in a warm place for 15 until foamy
- Mix 8oz flour and salt and pour in butter and yeast, mix to pliable dough, knead for 5 mins adding remaining flour if required
- Leave to rise in a well-buttered bowl in a warm place for 1 hour, or until doubled in size
- In another bowl stir together the grated cheese, 1 egg and the remaining softened butter.
- Knock back the dough and divide into 2 pieces.
- Roll one half into a 16x8in/40x20cm rectangle and mark into squares.
- Use half the cheese mixture to make mounds in the centre of the squares and fold the sides up around and slightly over the mixture, pulling out the corners slightly.
- Repeat with the remaining dough and cheese
- Egg wash each of the balls and allow to rise for 15 minutes
- Bake Gas 5/190C for 20-25 minutes or until they are golden and the cheese is toasted.
- Sprinkle with fresh herbs and leave to cool slightly.
- Best served warm
- They may be frozen and reheated.
- Allow the butter to soften
- Warm the milk
- Cream the eggs and sugar
- Dissolve the yeast in the mild until it is foamy
- Add the flour and salt, sugar and eggs then the butter
- Flavour with vanilla or lemon and leave to double in size
- Put the poppy seeds in water for about 40 mins, then drain the water
- Pound the seeds in a pestle and mortar
- Add the remaining ingredients to a thick paste
- Roll the dough into a long rectangle, about 1cm thick
- Spread with the poppy seed mixture
- Roll up and place on a greased baking tray and leave to rise of about 30 mins
- Brush with egg and bake in a hot oven for 20-30 mins
- Cut the butter into the flour – do not rub in
- Add the sugar, cream and salt
- Form into a ball and chill for 1 hour
- Roll out the sticky dough to 3mm
- Cut into biscuits and place on ungreased tins
- Bake 10-12 mins at Gas 5/190C until golden and cool
- Sandwich together with jam and dust with icing sugar
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