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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

  1. Pre heat the oven to 180 C/350 F/gas mark 4.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 12 min, or possibly till golden.
  5. 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.
  6. The dough can be frzn.
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