Almond & Honey Tart

Ingredients for short crust

Basic sweet paste
Ingredients
Butter 16 ounces
Caster sugar 12 ounces
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp

Method

In a bowl cream together the butter and sugar until light and fluffy.
Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be
gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.(bake for 5 mins before filling..for this recipe)

Ingredients for filling

Almonds crushed 4 ounces
Butter 1 ounce
Sugar 1 ounce
Honey 3 tbsp

Method

In a pan add Almonds crushed 4 ounces, Butter 1 ounce, Sugar 1 ounce, Honey 3 tbsp.
Cook on low heat stirring continuously till the mixture thickens.
Pour and spread the filling in the half baked tart shells.
Bake at 180 degree C for 20 to 25 minutes.
Do not overcook or cracks will appear, cool until set and serve.

Almond & Honey Tart

Chocolate n Jam Cookies

Ingredients

250g butter, softened
140g caster sugar
1 egg
2 tsp vanilla extract
300g plain flour
pinch of salt

Method

Mix 250g softened butter and 140g caster sugar in a large bowl,beat well, then add 1 egg and 2 tsp vanilla extract and briefly beat to combine. Sift over salt & 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
make a ball and divide it into 2
using the first half half dough add the coco powder to the dough and mix well cut with flower cutter ,place it on the baking tray make holes on the middle for the coco glaze/ filling (fill choc cookies after baking.)
use the last part off the dough roll and cut the biscuit place them on a tray Press a thumb print into the centre of the each biscuit about ½ inch deep, fill each centre with a drop of jam
Preheat oven 160 c,325 f,gas mark 3
bake cookies for about 15 minutes.

Ingredients for chocolate Glaze

Icing sugar 4tbsp cup
Butter 1/2 tsp heaped
Coco powder 1 tsp levelled
Water 1 tbsp
Method
In a pan put Icing sugar
Butter 1
Coco powder
Water , cook for 1 minute, till slightly thick and glossy.

Chocolate n Jam Cookies

Meethi Tikya

Ingredients

Flour/Maida 2 cups
Semolina 1/2cup
Ghee 4 tbsp
Castor sugar 4 ounce
Milk ½ cup to ¾ cup
Green cardamom powder 1/2 tsp
till/sesame seed 2tbsp
Desiccated coconut 4 tbsp
Ghee for frying (i hv used oil)

Method

Put all together Flour, Semolina , Ghee , Sugar , Milk , Green cardamom , Desiccated coconut ,,sesame seeds, knead well till it forms into smooth dough but hard dough(and do not add water to knead the dough.),cover n leave it for atleast half n hour, roll dough to a quarter inch thick cut with round cutter, deep fry on a low flame, Fry till light golden on low flame.

Meethi Tikya

Chocolate Pistachio Pin Wheel

Ingredients

Butter 6 ounces softened
Sugar 1 cup
Eggs 2
Flour 3 cups
Baking powder 1 tsp
Salt ½ tsp
Vanilla essence 1 tsp + 1 tsp
Pistachio very finely chopperized 4 to 5 tbsp
Green color few drops
Milk 1 tbsp
Coco powder 2 tbsp

Method

Beat butter, sugar and eggs until smooth, mix in flour, baking powder and salt, put half dough in another bowl add vanilla, pistachio, green colour, mix well, wrap in plastic bags, refrigerate for 30 minutes until firm, mix vanilla, milk and coco into remaining dough and chill for 45 minutes, put one part of chocolate dough between two sheets of butter paper, roll, repeat with 1 part of pistachio dough, peel top sheets of butter paper, turn pistachio dough upside down onto chocolate dough, roll up together, starting at long sides, wrap in plastic wrap, refrigerate for 30 minutes, cut roll into ¼ inch slices, place slices 1 inch apart on un greased cookie sheet, bake for 12 to 15 minutes, remove, cool and serve.

Chocolate Pistachio Pin Wheel