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Receta Cheese Leaves

Name: Cheese Leaves
Ingredients: 125 gm Plain flour, (5z); 1 pch Salt; 60 gm Semolina, (2 1/2oz); 100 gm Ready grated Parmesan cheese, (4oz); 100 gm Cool unsalted butter, (4oz); 25 gm Sun-dry tomatoes in oil, (1oz); 1 Tbsp. Minced fresh basil; 2 Tbsp. , (30-60ml) cool water, (2 to 4); 1 x Leaf shaped baking mould

de Global Cookbook

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Ingredientes

125 gm Plain flour, (5z)
1 pch Salt
60 gm Semolina, (2 1/2oz)
100 gm Ready grated Parmesan cheese, (4oz)
100 gm Cool unsalted butter, (4oz)
25 gm Sun-dry tomatoes in oil, (1oz)
1 Tbsp. Minced fresh basil
2 Tbsp. , (30-60ml) cool water, (2 to 4)
1 x Leaf shaped baking mould

Direcciones

Pre heat the oven to 180 C/350 F/gas mark 4.
Put the flour, salt and semolina in a mixing bowl and rub in the butter with your fingertips till the mix resembles fine breadcrumbs. Stir in the cheese with a knife. Pat the sundried tomatoes dry and chop finely. Add in to the butter mix. Stir in the basil and sufficient water to make a dough. Knead the dough till smooth and divide into 8 equal portions.
On a floured surface roll out each portion of dough to about the size of the leaf mould and 1 cm thick. Cut out and place on a lightly greased baking sheet. Mark veins on the leaves with a knife.
Bake in the preheated oven for 12 min, or possibly till golden.
Leave to cold on a baking sheet for about 15 min. Store between layers of greaseproof paper in an airtight tin and eat soon as possible.
The dough can be frzn.