Problem is, our oven here in (blank)town is... *gasp* busted (cue sad clown music); however, not all is lost! You see, we have our trusty Toaster Oven, the little Toaster that could! And thanks to this toaster oven, I've been able to continue creating and experimenting with different types of dishes.
A friend told me I should start including my baking adventures on this blog, but so far, whenever I get an idea in my head I just go-go-go, having only remembered about documenting the process when all's said and done...
Well, well! Memory served me right this time, and I got set up before the cooking was done, so here is the first (of possibly many) food blogs to come- These savory biscuits are odd, yet delicious. Despite the ingredients, they come out with a shortbread'ish-like flavour, suped up to a new level with a tad of Crunch. Enjoy :)
Pseudo-Shortbread Biscuits
(The original recipe I found was called "Cornflake Biscuits", but I changed a few things up and decided the new title was much more fitting)
Ingredients~ 3 tbsp of yogurt (get creative! I used mango-papaya flavoured)
~ 1 tbsp olive oil
~ 1 tsp salt
~ 1 tsp chili powder
~ 3 cups all-purpose flour
~ 1 cup of butter
~ 1 cup of crumbled cornflakes
~ 1 tsp baking powder
~ 1 egg yolk, beaten
~ sesame seeds
~ sprinkling of sugar
*** Preheat oven (or in this case: toaster oven) to 350F
Mix yogurt, olive oil, chili powder & salt in a bowl until well blended
Add flour, butter (semi-melted is easier to work with), cornflakes & baking powder into the yogurt/olive oil mixture. Mix until well blended into a stiff dough...
Ta-Daaaa!
Roll out sections of dough to 1/4" thickness & use any cookie-cutter (or in this case, a champagne glass) to shape the biscuits.
Plain-Janes into ------> Beautiful egg-yolk glazed, sesame & sugar sprinkled biscuits
*** Pop those lovelies into the oven for 20-25 minutes (until golden brown on the tops) and you'll have your very own pseudo-shortbread biscuits in no time!
Bon Appetit!
Bon Appetit!
1 comment:
love it!
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