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An Afghan is a traditional New Zealand [1] [2] [3] biscuit made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut.The recipe [4] has a high proportion of butter, and relatively low sugar, and no leavening (rising agent), giving it a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content.
Add the almond extract, vanilla extract, salt and then the flour to the bowl. 2. Give the dough a couple of turns with a sturdy flexible spatula, then turn the mixer back on low and mix just until ...
Made of almond flour, sugar, egg white, vanilla, margarine and pistachio. Ghoriba: Maghreb, Middle East: Made with flour, sugar, butter, and often almonds Gingerbread: Europe Commonly a soft dough cookie that is made with potassium carbonate and/or baker's ammonia instead of yeast, flavored with ginger and other ingredients such as nuts and ...
Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
3 1 / 2 cup self-rising flour; 1 1 / 3 cup 1 cup salted butter plus 5 tablespoon leaf lard, or 1 1/4 cup plus 1 tablespoon salted butter; 1 1 / 4 cup heavy cream, plain yogurt, milk, buttermilk ...
Nankhatai – shortbread biscuits popular in India and Pakistan. Polvorón – a type of heavy, soft and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts, specially almonds. Qurabiya – a shortbread-type biscuit originating from Iranian Azerbaijan, usually made with ground almonds. Several regional variations exist.
Gravy made with bacon, cocoa, and milk, served over buttermilk biscuits. Chocolate gravy is a variety of gravy made with cocoa powder, sugar, butter and flour and is part of traditional Appalachian cuisine. It is most often served as a Sunday morning dish with fresh biscuits in the Ozark [1] and Appalachian Mountain [2] regions.
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