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We were floating around the Med with one of our favourite families when I picked up this recipe. Their onboard chef very kindly gave me her recipes for some brilliant Greek delicacies. Unfortunately, the recipes were handwritten in Greek but my mother-in-law helped translate. These are so moreish they’ll be gone in a flash.
Ingredients:
250gms almond flour
130gms caster sugar
2.5 tbsp semolina
Rose water (enough to make the mixture moist but not too wet, and a little to dip the cookies in once baked) Icing sugar (to decorate)
Method:
Preheat oven to 180⁰C. Mix all the ingredients together and then take a spoon of the mixture and form into a pear shape. Bake for appx 20 mins, Once cooled, dip each biscuit into rose water and sprinkle with icing sugar.
Enjoy.
Gaby Van Clarke
Where were you standing when you decided to adjust your hair colour? Do you stand there often?
At the first salon I worked as a junior, back in the last century, the colourists at the salon had an interesting technique for showing clients their finished results; escorting them to the ladies toilet where a single electric wall light seemed to cast a favourable glow.