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Thin crisp wafers with vanilla....
Thin crisp wafers with vanilla. Typical of Canavese
Package: transparent bag
Ingredients: wheat flour, sugar, butter, eggs, lemon rind, vanilla, salt. May contain traces of nuts.
Supplier: Scelto Piemonte
Pack of 240gr.
Cookies for bars and home use
250 g butter
200 g sugar
1 egg + 1 egg yolk
500 g flour 00
1 teaspoon of vanilla
extract grated zest of one lemon
3-4 tablespoons of cocoa powder
1 pinch of salt
In a bowl, mix the sugar with the eggs and a pinch of salt. then add flour, butter softened at room temperature and, ultimately, the grated rind of a lemon. When you've got a fairly firm dough, let stand for about 1 hour
After about an hour, divide the dough into balls a little bigger than a Hazel nut. Place one ball at a time in the center of the iron and place it on a live flame crimping pliers first one side and then the other for a few minutes (about 4). Open the iron, unplug the waffle and continue with another ball of dough.
Let cool the waffles before serving.
For the scallops with cocoa just add the cocoa powder to the mixture.
The original recipe uses the special iron and cook on the high heat of the stove. However, you can use a heating pad for waffles.
When you use the lemon zest, assure them always to choose an organic product and untreated.
Ideas and variations:
You can add to the mix two teaspoons of brandy.
To get the scallops to the nutty, add to the mixture of finely chopped hazelnuts with mixer.
Sweets of the Canavese and of the Susa Valley, the Scallops are prepared since the middle ages, when arranged in baskets of Wicker, then amused important occasions. These waffles, variously flavored with lemon, vanilla and cocoa, retain their ancient traditional form: thicker and with grilling detected the Canestrelli of Vaie; thin and lightweight grilling those of Hillbilly; similar to medieval coins those d iTonengo di mazzé; crispy, thin and imprinted with ones family crests of Borgofranco d'ivrea.