#thessaloniki #thessaloniki #cookie #cookies #cookies #easyrecipes #cookies #cookies #cookies #cake #italiancookie #biscotti #biscottino #italian
MATERIALS
🔺 4 eggs
🔺 1 cup of sugar
🔺 half a cup of boiling water
🔺 1 tablespoon butter (melted)
🔺 1 tablespoon of vinegar
🔺 2 cups + 2 tablespoons of flour
🔺 Baking soda
🔺 Vanilla
….
for nuts
🔺 I used 1 glass of hazelnuts, walnuts, raisins, dried apricots and 1 tea glass of chocolate chips.
🔺 You can use any amount and variety of nuts you want 👍
IMPORTANT NOTES
🔺 First, let's beat the eggs a little with sugar. Let's continue to whisk by pouring boiling water in a few times. Beat for 5-6 minutes on average until the eggs turn white.
🔺 Then let's pour the butter and vinegar. Lastly, let's sift the flour and put it in a few times. Add the baking powder and vanilla. Let's mix it gently
🔺 Let's pour the nuts we want into our cake mix and mix. Let's cook our mortar in the heated oven at 170 degrees for 30 minutes. (Let's do the toothpick test)
🔺 When our cake comes to room temperature, let's keep it in the freezer for an average of 1 hour. Then slice it half-frozen.
If you don't slice the ice, we'll have a hard time cutting it.
🔺 You can keep it in the fridge overnight and slice it the next day.
🔺 Let's put the cut cereals on a greased paper-lined tray and fry them in the heated oven at 150 degrees upside down until they turn pink and crunchy.
🔺 You can slice it in the thickness and size you want. My 2 full trays of Thessaloniki cereal came out.
🔺 My rectangular pyrex dimensions are 26*36
The cup size I use: 200 ml
The size of the tea cup I use: 125 ml
17 авг 2022
