Flavour Diary: homemadegifts

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2 Ingredient Sweet Palmiers | Little Hearts |Edible Gifts | Flavour Diary

Palmiers are french pastries made with puff pastry. These are flaky melt in mouth and irresistible munching cookies and are well known as Little hearts or Elephant ears.
As a child these were my favourite and even now these have special place in memories and tummy :) .
Today's recipe is simplest version with sugar but you can add on any flavour(chocolate,cinnamon...) or any filling of your choice for savoury version. These are one of best side snack at your potluck or any party or for edible gifts.

Level: easy
Baking:20mins
Cook time: 15 mins

Makes:20-25 biscuits

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Puff Pastry: 1 sheet
Sugar: 3/4th cup(used brown sugar and add more sugar if you like more sweet)

Directions

Thaw your puff pastry sheet.
On the worktop spread half of the sugar and place the sheet on it. Then spread rest of the sugar on the top of sheet and gently roll on top.
1.Fold longer sides inside from two sides.
2. Fold in again onboth sides on it.
3. then finally overlap both sides.
4. Freeze the log for 15 mins and slice the log.
5. Place on the parchment paper and bake for 12 mins on one side and then flip over and bake for another 5 to 7 mins.

PC:google images epicurious

Tips
Instead of sugar filling you can add nutella or cinnanom sugar with some finely chopped nuts for sweeter version.
For savoury version add your favourite filling inside and roll the same way.

#palmiers is going to be part of 70 #foodiemonday #Cookies #bloghop recipes

Nutella, Peanut Butter and now this Almond Butter is in a yummy list of my princess. Dairy Free Nut butters are easy to make at home and grabs very few ingredients from the pantry and today's Chocolate Almond Butter is one among them. If you have got some strong power blender then you will need just 5 mins to make a small jar (200 grams). Homemade is always fresh and preservative free and mainly you will know what's all going in....taking out some time for homemade goods are always best and healthy.
Today's recipe is dedicated to our new bloghop which is called MFBC and we are going to do one recipe a month with different theme.Just like foodiemonday bloghop and i am eager to learn new things from these bloggers and challenges. I am feeling happy to be part of this group and this month's first topic was to choose a recipe from Chef in Disguise a food blog which is having huge beautiful collection of Arabic and middle eastern recipes. From those huge collection of recipes and was able to find some thing which is very easy and chocolaty...hehe. I have skipped mint flavouring from the recipe as my princess is not fond of it and rest is adjusted to taste buds.

Level: easy
Total time: 15 mins

Makes: 200gm bottle

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Raw/roasted Almonds: 1 1/4 cup(200 gms)
Powdered Sugar: 1/4th cup (to taste)
Cocoa Powder: 1 1/2 tablespoon
Oil: 2 tablespoon(according to desired consistency)
Salt: 1/4 teaspoon

Directions

If you have taken roasted almonds then below step is not required.
Roasting: In a pan dry roast the Almonds until they slightly change color and keep them aside and let it cool down.
Blending:
In blender add Roasted Almonds and blend it to paste lumpy consistency. Scrap the sides in between. Add oil and blend and add more oil for desired consistency.
Now your plain Almond Butter is ready.
Flavouring:
Add sugar/honey or any sweetener, salt,cocoa powder and blend for our Chocolate Almond Butter.

Tips
You can add any flavors you like Vanilla, cardamom, cinnamon,mint or any other flavoring of your choice.

#AlmondButter is going to be part of 1 #MFBC #bloghop recipes

An InLinkz Link-up

Few years ago when i tried these biscuit at my friend's place which was super buttery, mouthwatering , succulent and addictive.Yes it's super addictive...from then to now these are one of my favourite biscuits. Whenever i buy these shortbreads, it's for sure that major part of the pack is safely stored in my tummy ...yum...These shortbreads were in todo list for so long that whenever i buy them i just remember that i should replicate them at home...as these are easy to make and needs quite few ingredients...The texture of these shortbread is flaky, soft, and the ground rice gives the stiffness and gives little grainy texture.
Scotland is beautiful country to visit in anytime of the year...beautiful highlands, Lochs and historic places like Edinburgh. If you have good weather then go on tour bus in edinburgh and glasgow which has both Old and new architectures will amaze you.If you visit Scotland do make sure you gobble up some shortbreads and pack few or as much in your travel bag to enjoy them back home.These shortbreads are scottish specialities and the recipe is adapted from here which is well known grocery store in UK. I have baked them traditional way in a round pan...with no fancy cutters or without any flavouring. But you can use fancy shaped cutters also but make a note that baking time varies.And you can even dip it in chocolate or flavour it lemon or orange zest.
Living in scotland for more than 2 years and feeling proud to share a traditional scottish recipe for the first time :)

Prebaked Scottish Shortbread

Textured cloth in pic is scottish dress pattern cloth.

Level: Easy

Bake time: 45 mins
Prep time: 10 mins

Makes:8 wedges (7 or 8 inch round tin)

Ingredients

Butter:100 gms + greasing the tin
All purpose flour/Maida: 175gms
Sugar: 50gm
Ground Rice* : 2 tablespoons
Salt a pinch
* soak rice for few hours, drain water and let it dry on cloth and blend to powder(grainy texture).
Directions

Grease the baking 7" or 8" round pan.
Preheat your oven at 150C for 10mins.
In a bowl add butter and sugar and blend until pale and fluffy.
In another bowl add All purpose flour,rice flour and salt and whisk to mix well.
Add flour mixture to butter mixture and stir until well incorporated. Mixture at first will be crumbly but after sometime the mixture comes together.
Press down the mixture in the cake tin and smooth into even flat layer(make use of back of the spoon or hand).
Pinch the sides and mark into pieces using knife but don't cut through. Prick the top with fork.
Bake for 40-50 mins, shortbread will be slightly coloured, turn off and let it cool completely and cut the pieces.

Tips
Always use softened butter and cream together butter and sugar until creamy and fluffy.
You can buy ground rice from the store or if not available make it at home or simply use rice flour but the ground rice gives the grainy texture to the shortbread.

Scottish Shortbread is going to be part of 49 #foodiemonday #CookieRecipes #bloghop recipes

You might be interested in other recipes using 5 or under ingredients...here are few to list