Wednesday, 31 October 2012

Frizelles Recipe from New York

I was sent this recipe for Frizelles, a crisp biscuit from the Bronx, New York a week ago. I am across it this evening and had to share it.

Frizelles Biscuit Recipe

490g (3 1/2 cups) plain flour
2 tsp baking powder
1 tsp salt
1 tsp freshly-ground black pepper
250ml (1 cup) olive oil
250ml (1 cup) cold water

Combine the flour, baking powder, salt and blak pepper in a bowl and stir to mix with a fork.

Add the olive oil and water and mix everything together until you have a soft dough. Take a small piece of the dough and roll it in the palm of your hand.

Using kitchen scissors, cut into bite-sized pieces and place on an ungreased baking tray (ensure they do not touch).

Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 30 minutes. Ensure you turn them over half way through so that they are golden brown on both sides.

Check the biscuits after about 10 minutes and if they are browning quickly on top, flip them over and bake for just 10 minutes more.

Allow to cool completely before storing or serving.

Aficionados store them in a jar and chill them in the refrigerator over night before serving.

For more biscuit recipes see the Celtnet Biscuit/Cookie recipes page.

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