Archive for November, 2008
Lard 1 shallow cup
Sorghum 1 cup
Firmly packed brown sugar 1 cup
Anise (ground) 2 tablespoons or Anise oil 12-14 drops
Soda (dissolved in a small amount of hot water) 2 teaspoons
Flour – required quantity (for making dough stiff)
Method of Preparation
Mix all ingredients well in a large bowl. It the mixture is loose, then add little flour at a time and mix so as to get a dough of firm consistency. Make out finger sized rolls and keep in refrigerator over night. Cut the rolls into small logs and bake at 350 F for about 10 minutes or until cooked properly.
Butter (unsalted) 1 cup (measured at room temperature)
Key lime juice 1 tablespoon
Key lime zest (grated) 1 tablespoon
Sugar (powdered) cup
Rice flour 1/3 cup
Flour (all-purpose) 1 1-3/4 cups
Lime sugar for garnish (see details below for preparation)
Method of Preparation
Take a large mixing bowl and add butter, sugar, lime juice, salt, and one half the lime zest (1-1/2 teaspoons) and beat together until light and fluffy. Add rice flour and stir in well. Then add all-purpose flour and incorporate into the mixture by beating.
Now you will get a dough that will be very soft. Divide dough in three parts. Transfer each portion of the dough over separate plastic wrap or waxed paper. Form a log about 14 inches long and 1-1/2 inches in diameter and fold the paper over the log. Roll the dough along with the paper until smooth.
Freeze or refrigerate after twisting the ends of the paper. Note to refrigerate for 1 to 4 hours until the dough turn firm.
To make the lime sugar, take a blender or coffee mill and add remaining zest and sugar and spin for 3 minutes or until you get the zest minced finely and the sugar change its colour lightly.
Use a fine sieve for straining the mixture and discard any bits of peel that remain in the sieve. Keep aside the sieved mixture.
Heat the oven and bring it to 300F. Remove the dough from refrigerator and slice them into inch thick rounds. Keep the rounds over ungreased baking sheets with 1 inch spacing between two rounds.
Take a flat-bottomed glass and apply butter lightly to the bottom and dip it in lime sugar. Press lightly over the top portion of cookies. Dip the glass into the sugar mixture before pressing each cookie to prevent dough from sticking. Bake for 15 to 20 minutes, until the cookies turn to light golden in colour.
When hot the cookies will be fragile and hence allow to cool for five minutes on baking sheets itself. Remove cookies using spatula and transfer to wired racks for complete cooling.